INGREDIENTS
1 pound asparagus, washed and trimmed
1 pound baby red potatoes, quartered
4 boneless skinless chicken breasts
2 tablespoons olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon dijon mustard
2 tablespoons fresh chopped parsley
1 teaspoon Italian seasoning
salt and pepper to taste
INSTRUCTIONS
In a large gallon zip-top bag mix together balsamic vinegar, honey, dijon mustard, Italian seasoning, salt, and pepper. Toss the chicken in, and coat both sides. Marinade for at least 30 minutes.
When ready to roast. Preheat oven to 400 degrees, and line a large baking sheet with parchment paper. Place the potatoes on the baking sheet, drizzle with olive oil, and season with salt and pepper.
Place chicken on one end of the baking sheet, with the potatoes in a single layer on the other side. Pour marinade over the chicken. Bake for 20 minutes, and toss in the asparagus. Spread it around through the potatoes, and the extra marinade from the chicken in the pan. Bake for an additional 10 minutes, or until the chicken is cooked through.
Top with chopped parsley.