Wednesday, August 24, 2016
A friend of mine posted a video on Facebook of this recipe and I thought it looked great so I followed the video to a page but the page didn't have a printable recipe but it referred to where it got the recipe so I went there and printed it out. It turns out it was different than the one that I saw on Facebook but I combined the two recipes and made a FANTASTIC dinner for the family. This is definitely a 10 out of 10!!! Try it - it's REALLY easy to make and could be an easy after work meal although it does take almost an hour to get it on the table.
Honey Balsamic Sheet Pan Chicken
1.5 lbs. new red potatoes, quartered
2 cups cherry tomatoes
2 Tbsp. olive oil
salt and pepper
1 lb. asparagus trimmed
drizzle of balsamic glaze
1/4 cup balsamic vinegar
2 Tbsp. honey
1 Tbsp. Dijon mustard
2 cloves garlic, minced
1/2 tsp. dried oregano
1/2 tsp. dried basil
salt and pepper
4 boneless, skinless chicken breasts
Oil or cooking spray a large sheet pan with sides. Combine the vinegar, honey, Dijon mustard, garlic, oregano, basil and salt and pepper in a gallon bag, mix and then add in the chicken breasts. Let marinade for 30 minutes.
Preheat oven to 425 degrees F. Oil or cooking spray a large rimmed baking sheet. Add potatoes and tomatoes to the pan and drizzle with olive oil, salt and pepper; bake for 25 minutes. At the end of the time, remove pan from oven and decrease the temperature to 400 degrees. Toss the potatoes and tomatoes then add asparagus to the pan and then place the chicken breasts on the vegetables and pour the marinade over all. Drizzle the meal with some of the balsamic glaze and then bake for another 25 minutes or until chicken is done.
This served 5 and the recipe could be easily cut in half or doubled. :)