This recipe is super easy and super delicious! It’s also great leftover, too!
Ingredients
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16 ounces baby red potatoes, quartered
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2 cups cherry tomatoes
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2 tablespoons olive oil
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Kosher salt and freshly ground black pepper, to taste
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1 pound asparagus, trimmed
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2 tablespoons chopped fresh parsley leaves
FOR THE CHICKEN
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1/4 cup balsamic vinegar
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2 tablespoons honey
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1 tablespoon Dijon mustard
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2 cloves garlic, minced
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1/2 teaspoon dried oregano
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Fresh, organic basil leaves (however many you’d prefer)
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Kosher salt and freshly ground black pepper, to taste
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4 boneless, skinless chicken breasts
Directions
1. In a medium bowl, whisk together balsamic vinegar, honey, Dijon, garlic, oregano and basil; season with salt and pepper, to taste.
2. In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally.
3. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
4. Place potatoes and tomatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste.
5. Put the baking sheet with the potatoes and tomatoes into the oven and cook for 20 minutes.
5. Take the pan out of the oven and top with and marinated chicken. Pour the leftover marinade on top of the entire pan.
6. Place into oven carefully into the oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Stir in asparagus during the last 10 minutes of cooking time.Serve immediately, garnished with parsley, if desired.