Roasted Balsamic Chicken with Baby Tomatoes

Chicken breasts marinated in balsamic vinegar, mustard and garlic, then roasted with cherry tomatoes until the tomatoes split and turn sweet. Ten minutes of work, a few hours in the fridge, and dinner cooks itself in one dish.

Serves 4 · Prep 10 min, plus 4 hours to marinate · Cook 40 min

Ingredients

• ½ cup (120 ml) balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• Salt and black pepper
• 4 boneless, skinless chicken breasts
• 1 pint (about 300 g) cherry tomatoes, halved
• 1 lemon, zest and juice

Method

1. Whisk the vinegar, oil, mustard and garlic in an ovenproof dish and season with salt and pepper.
2. Turn the chicken in the marinade, cover, and refrigerate for at least 4 hours or overnight.
3. Heat the oven to 200 °C (400 °F).
4. Roast the chicken for 30 minutes, add the tomatoes, and roast about 10 minutes more, until the chicken reaches 74 °C (165 °F) in the thickest part.
5. Finish with the lemon zest and juice before serving.

The chicken after 30 minutes, just before the tomatoes go in.

What to serve with it

A crisp salad balances the sharp sauce. Two that work: a Caesar-style salad with croutons and parmesan, or warm lentils with roasted squash and spinach.

Two salads that suit it: a Caesar-style salad, and warm lentils with roasted squash and spinach.

Variations

• Add sliced mushrooms or onion to the dish with the tomatoes.
• Use thin chicken cutlets and marinate for 30 minutes; roast for 20 minutes in total.