AuthorKathleen GloverCategoryMain Meals, PoultryDifficultyBeginnerMarinate your chicken in a delicious balsamic honey marinade and then pop it onto a sheet pan with whatever vegetables you have on hand. The result? Moist and tasty chicken, roasted veggies, and minimal dishes to wash.
Preheat oven to 400°F.
In a large bowl or plastic bag, mix together balsamic vinegar, honey, Dijon mustard, oregano, basil, salt and pepper.
Add chicken breasts and marinate for at least 30 minutes, or overnight in the fridge.
When the chicken is done marinading, lightly oil a sheet pan and add the potatoes and cherry tomatoes. Season with salt and pepper.
Add the chicken breasts to the sheet pan.
Bake for 15-20 minutes.
Remove the sheet pan from the oven and add your asparagus. You can use any variety of asparagus, I chose white asparagus.
Return the pan to the oven and bake for an additional 5-10 minutes
Ingredients
Directions
Preheat oven to 400°F.
In a large bowl or plastic bag, mix together balsamic vinegar, honey, Dijon mustard, oregano, basil, salt and pepper.
Add chicken breasts and marinate for at least 30 minutes, or overnight in the fridge.
When the chicken is done marinading, lightly oil a sheet pan and add the potatoes and cherry tomatoes. Season with salt and pepper.
Add the chicken breasts to the sheet pan.
Bake for 15-20 minutes.
Remove the sheet pan from the oven and add your asparagus. You can use any variety of asparagus, I chose white asparagus.
Return the pan to the oven and bake for an additional 5-10 minutes