Garlic Mustard Balsamic Baked Chicken with Roasted Vegetables

  , ,

March 3, 2016

  • Prep: 4 hrs 15 mins
  • Cook: 1 hrs 15 mins
  • Yields: 4 Servings

Directions

1In small bowl combine OIL WELL Garlic Mustard, OIL WELL 25 Star Dark Balsamic, OIL WELL EVOO, garlic, OIL WELL Garlic Sea Salt and fresh ground pepper. Whisk to mix well.

2Place chicken breasts in Ziploc bag. Pour marinade over. Make sure breasts are coated well. Marinate for 2-4 hours in refrigerator.

3Preheat oven to 375 degrees.

4Place carrots, potatoes and onion into roasting pan. Stir to mix.

5Place chicken breasts on top of vegetables. Pour remaining marinade over entire roasting pan.

6Place in oven for 1 hour 15 minutes until vegetables are tender and chicken juices run clear. Transfer to serving platter and enjoy!

Ingredients

1 T OIL WELL Garlic Mustard

1/4 C OIL WELL 25 Star Dark Balsamic

1/4 C OIL WELL EVOO

1 clove garlic, minced

OIL WELL Garlic Sea Salt and fresh ground pepper to taste

4 chicken breasts

6 carrots, peeled and cut into 2” pieces

6 potatoes, quartered

1 onion, quartered

00:00