Gentle Chicken Breasts Baked With Vegetables In Balsamic-honey Marinade
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Properly cooked chicken breasts should be gentle whatever you’re doing - frying or baking them. Unfortunately, it’s not enough just to know, you’ll need a kitchen thermometer in order to measure the temperature inside the meat and take out of the oven in time.
Mix in saucer 50 ml of balsamic vinegar, 2 tbsp of honey, 1 tbsp of mustard. Finely chop 2 cloves of garlic or use a garlic press and add to the saucer. Then add 0.5 tsp of dry oregano and basil, also salt and pepper to taste. Finely mix everything, until honey melts.
Place the breasts (500 g) in the bag and pour the marinade inside. Let out the air and tie the bag up. Leave for 30 minutes.
Cut the cherry tomatoes (150 g) and potatoes (400 g). Place the mixed tomatoes and potatoes in one layer on the baking sheet. Salt and pepper and sprinkle with olive oil. Place the marinated breasts on top and put them into the oven.
Bake for 25-35 minutes and check the temperature inside with a thermometer. Do it in the way so that a sharp tip is in the middle of the thickest part. Cook until there would be 74-75 degrees.
After the chicken is ready, take off the baking sheet, put the chicken on the separate plate, and leave in the warm place. Check if the potatoes are ready. If no - put to the oven for another 5-10 minutes until golden.
Serve the breasts on the potatoes and cherry tomatoes. Additionally, you can grate some lemon zest on top.