Entree 4 Recipe
Make Entree 4 Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Vegetables
Sauce
Method
Preparation
- 1
Marinate the Chicken
In a bowl, combine olive oil, minced garlic, chopped fresh rosemary, salt, and black pepper. Mix well and add the chicken breasts, ensuring they are fully coated. Cover and let marinate in the refrigerator for at least 30 minutes.
Cooking
- 2
Preheat Oven
Preheat your oven to 200°C (400°F).
- 3
Roast the Chicken
Remove the chicken from the marinade and place it on a baking sheet. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and has a nice golden color.
- 4
Prepare the Vegetables
While the chicken is roasting, wash and trim the asparagus. Cut the red bell pepper into strips and halve the cherry tomatoes. Toss all the vegetables in a bit of olive oil, salt, and pepper.
- 5
Add Vegetables to Oven
After the chicken has roasted for 15 minutes, add the prepared vegetables to the baking sheet with the chicken. Roast for an additional 10-15 minutes until the vegetables are tender.
Sauce Preparation
- 6
Make the Sauce
In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard until well combined. Set aside.
Serving
- 7
Plate the Dish
Once the chicken and vegetables are done, remove them from the oven. Serve the chicken on plates, top with roasted vegetables, and drizzle the balsamic sauce over the top.
- 8
Enjoy!
Serve hot and enjoy your delicious roasted chicken with vegetables and balsamic sauce.