You guys. So I saw this recipe on TipHero and thought… Hmmm… I have all of that stuff. Let’s just seeeeeee how legit this is. It’s legit, let me tell you.
I’ve been looking for recipe inspiration to help out all of my dear friends who are in the throws of getting kids back to school and re-establishing weekly routines. Thus easy, weeknight meals are in order. Now, I am ALL ABOUT a good one-pot meal because, dishes. If and when I can avoid them, I do (and Anthony is surely grateful because house rules say if I cook, he cleans!). So when I realized this is legit a one pot (plus a bowl and a cutting board) deal, I was all for it. And guys, it’s GOOD!
Now you know, I can’t ever just make a recipe as written. I always always have to put my own twist on it. Here’s what I added to the original:
1. Shallots. I was shocked and appalled that there were NO onions called for in this recipe AT ALL! Like seriously, who does that? let me tell you, the sweet, caramelization that comes from a simply sliced shallot works wonderrrrssss in this dish! I just can’t even believe there was an option to do it without them. Shame on you, TipHero.
2. Bell peppers. Because if we’re going to do veggies, we’re going to do veggies. I chose red, orange and yellow for two reasons: 1) I had them in the fridge; and 2) they’re so pretty! They add great color to this dish, and we all know that eating your colors is always a good thing to do!
3. Garlic. As if 2 cloves would really be enough. Not in this house!
Seriously, the possibilities to this are endless. I’m already planning another version (but Anthony says I have to wait to make it until after we finish eating this one… buzz kill!) Feel free to adjust seasonings and even the veggies to your family’s liking. You’ll just be so happy you got a full, flavorful and balanced meal in one baking dish and on the table in an hour!
- ¼ cup balsamic vinegar
- 6 tablespoons honey
- 4 tablespoons olive oil, divided
- 5 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ¾ tsp crushed red pepper
- 3 or 4 boneless skinless chicken breasts (see note)
- 1½ pounds baby red potatoes, quartered
- 1 pint cherry tomatoes
- 1 pound fresh green beans, trimmed
- ½ each red, orange, and yellow bell pepper, sliced
- 1 large shallot, sliced
- 1 tsp onion powder
- Garlic salt, to taste
- Black pepper, to taste
- Preheat the oven to 425 degrees F and grease a 9x13 baking dish with 1 tablespoon of olive oil. Set aside.
- Add the chicken breasts to a resealable plastic bag. Then in a medium bowl, whisk together the balsamic vinegar, honey, 2 tablespoons of olive oil, minced garlic, thyme, rosemary, crushed red pepper and garlic salt and pepper to taste. Pour the balsamic mixture into the resealable bag over the chicken and seal it. Toss the chicken around to coat evenly. Allow the chicken to marinate in the fridge for at least 30 minutes while you prep the rest of the recipe.
- Rinse the cherry tomatoes and chop the potatoes into bite-size chunks. Toss into the baking dish and drizzle over an additional tablespoon of olive oil. Season with the onion powder and garlic salt and black pepper (to taste), stirring to coat everything evenly. Bake in the preheated oven for 25 minutes.
- Slice the shallot and bell peppers and trim the green beens. When the potatoes are done, remove the pan from the oven. Add the veggies to the pan an stir everything together. Grab the chicken out of the fridge, and carefully pull each chicken breast out of the bag, arranging them on top of the potatoes and veggies. Pour the remaining marinade evenly over the chicken and veggies, then return the baking dish to the oven.
- Bake for another 25 minutes, or until the internal temperature of each chicken breast reaches 165 degrees F, basting the chicken with the sauce a couple times throughout. When done, allow the chicken to rest 5-10 minutes before serving.