Honey Balsamic Chicken Breasts and Veggies
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course
Honey Balsamic Chicken Breasts and Veggies
Description
The chicken is marinated in a mixture of balsamic vinegar, honey, Dijon mustard, minced garlic, dried oregano, and basil, seasoned with salt and pepper. After marinating for a minimum of 30 minutes or up to overnight, the chicken is arranged on a baking sheet with quartered baby red potatoes and cherry tomatoes tossed in olive oil and seasoning.
This mixture is roasted at 400°F until the chicken reaches an internal temperature of 165°F and the potatoes are tender, about 25-30 minutes. Asparagus is added to the baking sheet for the last 10 minutes of roasting to maintain its texture and flavor. The dish is finished with a sprinkle of fresh parsley for brightness.
This one-pan recipe provides a harmonious combination of savory, sweet, and tangy flavors with tender chicken and roasted vegetables. Cooking times may vary depending on potato size, so checking doneness is important.
Ingredients
- 16 ounces red potatoes quartered, baby
- 2 cups cherry tomato
- 2 tablespoons olive oil
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 pound asparagus trimmed
- 2 tablespoons parsley chopped fresh leaves
For the chicken
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 4 boneless 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
- Marinate chicken for at least 30 minutes or up to overnight for deeper flavor.
- Adjust cooking time based on the size and thickness of potatoes to ensure they are tender.
- Add asparagus in the last 10 minutes of roasting to prevent overcooking.
- Check chicken internal temperature reaches 165°F before serving.
User Reviews
Overall Rating
4.9
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