Butter-Balsamic Chicken with Lemon Pepper and Baby Potatoes

Seems like a long title for a dish, but it's actually a very simple meal to prepare! My boys love anything smothered in balsamic, but let's face it - the swanky vinegar isn't cheap. I try to extend it whenever I can, and in this case, I added a little butter and brown sugar, some Italian seasoning and lemon pepper and then simmered the sauce until it reduced to a syrup-like consistency. The sauce is so rich and flavorful, it makes an excellent partner for chicken. There wasn't ONE speck of this dish left after dinner. Love when that happens...

Butter-Balsamic Chicken with Lemon and Pepper Baby Potatoes

2 tablespoons butter
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 teaspoon salt free Italian seasoning
1 teaspoon lemon pepper
1/2 teaspoon salt
1 pound boneless skinless chicken breasts, cut into 4-inch pieces
4 cups halved or quartered baby potatoes (yellow, red, purple, or a combination)
2 carrots, peeled and cut into 2-inch pieces
1 tablespoons olive oil
Salt and ground black pepper

Preheat the oven to 400 degrees.
In a small saucepan, combine the butter, vinegar, sugar, Italian seasoning, lemon pepper, and salt. Set the pan over medium-low heat and bring to a simmer. Simmer until the mixture reduces to a syrup-like consistency. Set aside.
Arrange the chicken in a the bottom of a baking dish. Add the balsamic "syrup" and stir to coat.
Toss the potatoes and carrots with the olive oil and season with the salt and pepper. Arrange the vegetables alongside the chicken.
Roast for 35 to 40 minutes, until the chicken is cooked through and the vegetables are golden brown.

Serves 4