Honey Balsamic Chicken


  • 4 boneless, skinless chicken breasts
  • 2 cups baby red potatoes, quartered
  • 2 cups cherry tomatoes
  • 1 1/2 tablespoon extra virgin olive oil
  • Kosher salt
  • Ground black pepper
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons chopped fresh parsley
  • Marinade:
  • Kosher salt
  • Ground black pepper
  • 1/3 cup balsamic vinegar
  • 1/4 tablespoons honey
  • 1 1/2 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil


  1. Preheat oven to 400°F. Lightly coat a baking sheet with nonstick spray.
  2. In a large bowl, combine balsamic vinegar, honey, Dijon mustard, garlic, oregano and basil. Season with salt and pepper, to taste.
  3. Add chicken breasts to mixture, and transfer to the refrigerator, allowing at least 30 minutes to marinate.
  4. In a separate bowl, combine quartered red potatoes, tomatoes, rosemary, and olive oil. Toss until potatoes and tomatoes are well coated. Season with salt and pepper, to taste. Set aside.
  5. Place chicken, potatoes, and tomatoes onto the prepared baking sheet in a single layer.
  6. Roast in the oven for 20-25 minutes.
  7. Garnish with parsley, and serve immediately.
  8. Enjoy!

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