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Honey Balsamic Chicken: Submitted by: Elaine Fukui | Date Added: 21 Aug 2016
Listed in: Chicken

¼ c balsamic vinegar
6 Tbsp honey
2 to 3 tbsp olive oil, divided
2 cloves garlic, minced
½ tsp red chili flakes
¾ tsp kosher salt
¼ tsp black pepper
2 pounds chicken breast or thighs
1 ½ pounds baby red potatoes, quartered
1 pt. cherry tomatoes
1 pound green beans, trimmed

Recommended Instructions

1. Preheat the oven to 425 degrees F
2. In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, chili flakes, salt and pepper. Stir well to mix.
3. Place the chicken in a resealable plastic bag and pour the marinate over the top. Seal and toss the chicken to evenly coat. Marinade for at least 30 minutes.
4. While the chicken marinates, place the potatoes and cherry tomatoes on a sheet pan. Drizzle with the remaining olive oil, season with salt and pepper and stir to coat. Bake for 25 minutes.
5. Remove the sheet pan from the oven and toss the green beans with the potatoes and tomatoes.
6. Remove the marinated chicken from the plastic bag, reserving the remaining marinate in the bag. Place the marinated chicken, evenly spaced, on top of the vegetables. Pour the marinate from the bag over the top of the chicken and vegetables.
7. Return the sheet pan to the oven. Bake for 30 to 40 minutes, periodically basting the c hicken with the pan juices, until the internal temperature of the chicken reaches 165 degrees F.
8. Allow the chicken to rest for 5 to 10 minutes. Soon the pan juices over the top of each chicken before serving.

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