Honey balsamic chicken traybake

• porsi: Serves 4

Bahan-bahan

For the chicken:

4 tbsp balsamic vinegar

2 tbsp honey

1 tbsp Dijon mustard

2 garlic cloves, crushed

1/2 tsp dried oregano

1/2 tsp dried basil

Salt and black pepper

4 chicken fillets

For the bake:

Cooking spray

450g baby potatoes, quartered

300g cherry tomatoes

2 tbsp olive oil

400g asparagus or green beans, trimmed

2 tbsp fresh parsley, chopped

To serve:

Balsamic syrup or vinegar

Petunjuk

1 In a large bowl, whisk together the balsamic vinegar, honey, mustard, garlic, oregano and basil. Season with salt and pepper. Add the chicken fillets and turn to coat in the marinade. Place in the fridge to marinate for at least 30 minutes, or overnight if possible, turning the fillets in the marinade occasionally.

2 When ready to cook, remove the chicken and discard the marinade.

3 Preheat the oven to 200'C/180C fan/gas mark 6. Coat a large baking tray with cooking spray or grease lightly with olive oil.

4 Place the potatoes and tomatoes in a single layer onto the prepared bakingtray drizzle with the olive oil and season. Roast for 10 minutes.

5 Push the potatoes and tomatoes around to make four spaces on the tray and place a chicken fillet in each space.

6 Return the tray to the oven and roast for 30 minutes or until the chicken is completely cooked through. Add the asparagus or green beans for the last 10 minutes of cooking time.

7 Allow the chicken to rest for five minutes. Drizzle with a little balsamic syrup or vinegar, then serve warm.