January Recipe of the Month

All cooked on one single pan. zero clean up, and packed with so much flavor!

HONEY BALSAMIC CHICKEN BREASTS AND VEGGIES

16 oz. baby red potatoes, quartered
2 cups cherry tomatoes
2 T. OLIVE MILL SUN-DRIED TOMATO OIL
Kosher salt and fresh black pepper, to taste
1 lb. asparagus, trimmed
2 T. chopped fresh parsley leaves
FOR THE CHICKEN;
¼ CUP OLIVE MILL HONEY BALSAMIC
1 T. Dijon mustard
2 cloves garlic, minced
½ t. dried oregano
½ t. dried basil
Kosher salt and fresh ground black pepper, to taste
4 boneless, skinless chicken breasts

In a medium bowl, whisk together balsamic, Dijon, garlic, oregano, basil, salt and pepper.  In a large bowl, combine balsamic mixture with 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, 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 internal temperature reaches 165 degrees, about 30 minutes.  Stir in asparagus during the last 10 minutes of cooking time. Serve immediately, garnished with parsley, if desired.