All cooked on one single pan. Easy peasy with zero clean up, and packed with so much flavor. Done and done.
4.9 stars (29 ratings)
Ingredients
16ouncesbaby red potatoes, quartered
2cupscherry tomatoes
2tablespoonsolive oil
Kosher salt and freshly ground black pepper, to taste
1poundasparagus, trimmed
2tablespoonschopped fresh parsley leaves
For the chicken
¼cupbalsamic vinegar
2tablespoonshoney
1tablespoonDijon mustard
2clovesgarlic, minced
½teaspoondried oregano
½teaspoondried basil
Kosher salt and freshly ground black pepper, to taste
4boneless, skinless chicken breasts
Instructions
In a medium bowl, whisk together balsamic vinegar, honey, Dijon, garlic, oregano and basil; season with salt and pepper, to taste.
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. Drain the chicken from the marinade.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
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. Place chicken around potatoes and tomatoes in a single layer.
Place into 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.
Notes
*Cooking time will vary depending on the size and thickness of the potatoes.