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Ingredients
4 Chicken Breasts (Boneless, Skinless)
¼ Cup Balsamic Vinegar
¼ Cup Olive Oil
2 Tablespoons Sugar
3 Tablespoons finely chopped Tarragon
1 Teaspoon Sea Salt
½ Teaspoon Fresh Cracked Pepper
Roasted Red Potatoes
12 Red Potatoes (Washed, Chopped into Chunks)
4 Tablespoons Fresh Chopped Tarragon
1/3 Cup Olive Oil
2 Tablespoons Sea Salt
1 Tablespoon Fresh Cracked Pepper
Juice of One Whole Lemon
Fresh Vegetable Medley
1 Red Pepper
1 Orange Pepper
2 Broccoli Crowns
1 Pack Baby Bellas
1 Large Zucchinni |
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Directions
Preheat oven to 350 degrees, true convection. Wash and cut potatoes and all vegetables into bite size chunks.
Blend Spices, lemon, and olive oil and coat potatoes and vegetables with this mixture and place onto two separate oiled sheet pans, place in oven. Trim chicken and blend together all other ingredients to make the marinade.
Marinate chicken for 20 minutes while potatoes and vegetables begin to cook. Place marinated chicken into roasting dish, then onto the top rack of the oven. Allow chicken to cook 30 to 35 minutes or until internal temperature reaches 165 degrees.
Cook vegetables an additional 10 minutes after adding chicken to the oven, then remove and place in preheated warming drawer on medium. Potatoes should be finished around the same time as the chicken.
While your chicken and potatoes are finishing…don’t forget that you can add a pan of your favorite cookies to the same oven cavity to finish off that perfectly simple dinner! |
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