Balsamic roast chickenpansy
- total time:
- 45 minutes
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 4 chicken Marylands, trimmed
- 600g chat potatoes, halved
- 250g punnet cherry tomatoes
- 1 lemon, rind finely grated, juiced
- 2 tablespoons flat-leaf parsley leaves, chopped
- 100g rocket leaves
Place vinegar, mustard, 1 tablespoon oil, garlic and salt and pepper in a large snap-lock bag. Shake to combine. Place chicken in bag. Shake to coat. Seal bag and refrigerate for at least 4 hours.
Preheat oven to 200°C. Tip chicken and marinade into a large roasting pan. Place potatoes, remaining oil and salt and pepper in a second roasting pan. Turn to coat.
Place chicken in oven on top shelf and potatoes on shelf below. Roast for 30 to 35 minutes. Turn potatoes and add tomatoes. Roast chicken and vegetables for a further 10 minutes or until chicken is cooked through and potatoes are golden.
Combine lemon rind and parsley. Sprinkle over vegetables. Place on plates with rocket and chicken