Ingredients:
- 3/4 cup Balsamic Vinegar
- 3 tbsp Stone Ground Mustard
- 4 tbsp Honey
- 3 cloves Minced Garlic
- 1 tsp dried parsley
- 1/2 tbsp+ Salt
- 1 tbsp+pepper
- 2 tbsp dark brown sugar
- Fresh Rosemary Sprigs
- 3 lbs Red Potatoes (cut in quarters)
- 3 tbsp Extra Virgin Olive Oil
- 3 Boneless, skinless Chicken Breasts
In a large bowl, Whisk together the Vinegar, Mustard, Honey, Garlic, Brown sugar, Parsley, Salt, and Pepper. Add 3/4 of the mixture to the Chicken Breasts and toss to coat completely. Place coated chicken in a covered dish or ziploc bag. Put into the refrigerator and let marinate for 1 hour. Set aside the remaining 1/4 of the marinade. Preheat oven to 350 degrees. Wash and cut all potatoes into equal quarters. Pat potatoes dry and place them in a large bowl. Add Olive Oil and Salt and Pepper to taste to the potatoes. Toss well to coat. Add the leaves of 3 Rosemary Sprigs to the potatoes and toss again until well coated. Once the chicken has marinated, remove from the refrigerator. Now you will need a large roasting pan to cook it in. Place the Chicken Breasts in the Roasting Pan and pour the marinade in with them. Space them out so that there is room to place potatoes around them. Now, toss the potatoes one last time to coat well and then place them in the pan, filling in the spaces surrounding the chicken breasts. Pour the reserved 1/4 of the marinade over the tops of all of the Chicken Breasts and Potatoes in the pan. Top with 6-8 fresh Rosemary Sprigs. Place in the oven and bake, uncovered, for 1 – 1 1/2 hours or until potatoes are tender. All ovens are different, so be careful not to overcook the chicken. If the potatoes are not tender when the chicken is done, remove the chicken and keep warm in a covered dish until the potatoes are ready. (As long as the potatoes are cut into small enough quarters, this should not be necessary.) Let stand for 5 minutes, then serve. Spoon pan juice over the top once plated. Enjoy!