INGREDIENTS:

• 16 ounces baby red potatoes, halved
• 2 cups cherry tomatoes
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1 pound asparagus, trimmed
• 2 tablespoons chopped fresh parsley leaves

For the chicken:

• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Kosher salt and freshly ground black pepper, to taste
• 4 boneless, skinless chicken breasts

INSTRUCTIONS:

1. In a medium bowl, whisk together balsamic vinegar, honey, Dijon, garlic, oregano and basil; season with salt and pepper, to taste.
2. In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
3. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
4. Place potatoes and tomatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Top with chicken in a single layer.
5. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in asparagus during the last 10 minutes of cooking time.
6. Serve immediately, garnished with parsley, if desired.