Balsamic Chicken and Onions

It's a keeper!  From Marg Johnson, The West Australian

Ingredients (serves 4)

2 big red onions, peeled and cut into 1 cm slices (I used white onions)
1/4 cup balsamic vinegar
1/4 cup olive oil
salt and pepper
4 chicken breasts, skin on (I used skinless)
2 tablespoons balsamic vinegar
2 tablespoons olive oil
4 big handfuls washed salad greens

Turn oven to 225C (this was a little too hot - the onions burnt slightly).  Tumble the onion rings in the first lot of balsamic and oil and season really well.  Turn into an oven tray and roast for 20 minutes (but check before then).

Meanwhile, marinate the chicken breasts in the second lot of balsamic and oil for 10 minutes and again season well.  BBQ or grill the chicken skin side to the heat first and then turn over to complete cooking. 

Place salad leaves on serving plates and scatter over the warm onions.  Pour over any juices.  Slice the chicken and arrange this on top of the onions and greens.

I served this with a pack of Ainsley Harriot's Moroccan Style Couscous and a wedge of lemon.