Roasted Balsamic Chicken with Cherry Tomatoes

By á-25087

Ingredients

• 1/2 cup balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard, or more to taste
• 1 clove garlic, or more to taste, minced
• salt and freshly ground pepper to taste
• 4 large skinless, boneless chicken breast halves
• 1 pint cherry tomatoes, halved
• 1 lemon, zested and juiced

Details

Adapted from foodgawker.com

Preparation

Step 1

1. Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper.

2. Lie the chicken breasts in the vinegar mixture.

3. Marinate chicken in the refrigerator for 4 hours.

4. Take chicken out and bring to room temperature, approx. 30 minutes.

5. Preheat oven to 400 degrees F.

6. Roast chicken in the preheated oven for 30 minutes.

7. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more.

8. Sprinkle lemon zest and drizzle lemon juice over the chicken.