By now you should know that I like to multitask for all my meals as in, I like to prepare several at a time using ingredients from one meal and add it to another. An example would be, the roasted potatoes baked in this amazing balsamic marinade, can be used as a dinner side dish and used for the base in my Roasted Red pepper & potato soup. Let’s get started…
Place your potatoes, yams and cherry tomatoes on a large baking sheet, lightly drizzle with olive oil, mix and sprinkle with salt and pepper. You could also roast some peppers at this point if you planned to make the soup or just as another healthy side dish. Bake in the oven at 350 degrees for 25mins. While that is baking pour all your other ingredients into a large zip-lock bag. Add the chicken and massage marinade into chicken and let sit. If you want the WOW FACTOR FLAVOUR EXPLOSION IN YOUR MOUTH prepare the marinade with the chicken the night before, it will take all of 5 mins.and let it sit in the fridge til the next day. The longer it sits, the better it will taste! After 25 min. remove roasted veggies from oven and place your chicken right on top, then pour the leftover marinade onto the chicken and roasted veggies to infuse more flavour…at this point you could add vegetables like green beans or mushrooms. Place back into oven and bake another 20-25mins.
INGREDIENTS: 1/4 cup balsamic vinegar, 6 TBSP honey, 2-3 TBSP olive oil, 2 cloves minced garlic, 1 tsp dried thyme, 3/4 tsp dried rosemary, 1/2 tsp sea salt & pepper, optional 1/2 tsp red chilli flakes, 4 chicken breast or 8-10 chicken thighs, 1 cup cherry tomatoes, green beans and mushrooms & 1 yam, 3-4 medium red potatoes…make as much as you need for leftovers etc…
