Roasted Balsamic Chicken with Baby Tomatoes

Make the marinade for this chicken and tomatoes dish right in the baking dish so you can move it straight to the oven for an easy dinner.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 323 Calories

Ingredients

• 1 tablespoon olive oil
• 1 lemon, zested and juiced
• 1 clove garlic, or more to taste, minced
• 1 pint cherry tomatoes, halved
• salt and freshly ground pepper to taste
• 1 tablespoon Dijon mustard, or more to taste
• 4 large skinless, boneless chicken breast halves
• 0.5 cup balsamic vinegar

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Mix balsamic vinegar, olive oil, mustard, and garlic together in an oven-safe baking dish; season with salt and pepper. Place the chicken breasts in the vinegar mixture.

Step 3

Marinate chicken in the refrigerator for at least 4 hours.

Step 4

Roast chicken in the preheated oven for about 30 minutes. Add tomatoes to the baking dish and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 5

Sprinkle lemon zest and drizzle lemon juice over the chicken.