Balsamic Glazed Chicken and Roasted Potatoes

• 1 pound Chicken Breast, Skinless, Boneless
• 1 pound Red Potatoes, Cut Up Into Bite Size Pieces
• 2 Tablespoons Olive Oil
• 3 Tablespoons Balsamic Vinegar
• 1 teaspoon Dijon Mustard
• 2 teaspoons Italian Seasoning Herb

1. In a Ziplock bag add chicken and potatoes; set aside.
2. In a small bowl, add olive oil, balsamic vinegar, Dijon mustard and Italian seasonings.
3. Whisk together until combined.
4. Add this into the chicken and potatoes, seal the bag, mix around to coat the chicken in the sauce and put bag into the refrigerator.
5. Marinate for at least 30 minutes or up to 4 hours, depending on how strong of a balsamic taste you like.
6. I marinated for one hour.
7. Preheat oven to 375 F. Spray a 9 x 13 baking dish with cooking spray and add chicken and potato mixture, along with marinade.
8. Spread the potatoes along the sides of the chicken.
9. Cover dish with a sheet of foil and bake in the oven for 15 minutes.
10. Remove dish from oven, remove the foil, stir the potatoes around and put it back in the oven.
11. Bake uncovered for 20-25 minutes longer or until chicken is no longer pink and potatoes are fork-tender.
12. Serve immediately.

chicken, red potatoes, olive oil, balsamic vinegar, dijon mustard, italian seasoning herb

Taken from tastykitchen.com/recipes/main-courses/balsamic-glazed-chicken-and-roasted-potatoes/ (may not work)