One-Pan Secret Ingredient Marinated Chicken and Vegetables 

by Kara Kimbrough 

4-5 chicken breasts with rib meat, washed and patted dry

1 cup apple cider vinegar (can use balsamic if you prefer)

2 tablespoons honey

2 tablespoons Dijon mustard

1 teaspoon minced garlic

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

Salt and ground black pepper, to taste

16 ounces baby red potatoes, quartered

2 cups baby carrots

1 pound asparagus, trimmed (can use long green beans if you prefer) 

In a bowl, whisk together vinegar, honey, Dijon mustard, garlic, oregano and basil; season with salt and pepper, to taste.

 

In a gallon size Ziploc bag, combine vinegar mixture and chicken; close and marinate in the refrigerator for at least an hour, preferably overnight, turning the bag occasionally. When done, drain the chicken from the marinade.

 

Preheat oven to 400 degrees. Place a stick of butter on a large baking sheet and put it the oven to melt. When butter is melted, place a layer of potatoes down one side of the pan and layer of carrots on the other side. Place chicken down the middle of the pan between potatoes and carrots. Drizzle all with olive oil and season with salt and pepper. 

 

Place pan in oven and roast about 25-30 minutes, or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees. Place asparagus around sides of chicken during the last 10 minutes of cooking time; drizzle with olive oil and season with salt and pepper. 

 

Remove pan when done; allow chicken to rest for five minutes before serving. 

 

Note: If serving a side dish like rice or mashed potatoes, stir up an additional recipe of the marinade and serve on the side to drizzle over chicken and the side dish. Recipe doubles easily.

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