Balsamic Roasted Chicken

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Place chicken breasts and 1 cup of marinade (recipe on site) in a gallon sized, plastic zip bag. Refrigerate for at least 30 minutes or up to an hour.

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Transfer the chicken to a prepared baking dish in an even layer and discard the marinade.

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Roast at 425°F for 20 to 25 minutes, then add the tomatoes and drizzle 1/4 cup remaining marinade over chicken and tomatoes.

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Return the chicken to the oven and roast for an additional 10 to 15 minutes until an instant read thermometer reads 165°F when inserted into the thickest part of the chicken.

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Allow the chicken to rest for 10 minutes before serving.

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For more recipes, check out More Than Meat and Potatoes!

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