This meal was so incredibly easy to put together. Steamed broccoli seasoned with a little lemon juice, salt and pepper along side simple roasted red potatoes with this lovely Rosemary Balsamic Chicken. To make the potatoes, I simply quartered 1 lb. red potatoes. Tossed them in 1 tablespoon olive oil, spread onto a cookie sheet sprayed with non-stick spray, sprinkled the potatoes with salt and pepper, and roasted them in the oven for 30 minutes at 350 degrees.The hardest part was waiting for the meal to cook. It is just that simple.
Rosemary Balsamic Chicken
1-2 lbs. boneless skinless chicken thighs
1/8 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 clove minced garlic
4 sprigs fresh rosemary
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
Whisk together the olive oil, vinegar, mustard, garlic, rosemary, salt, and pepper. Place the chicken in a large resealable plastic bag. Pour the marinade over the chicken. Marinate for at least 30 minutes to overnight. When you are ready to prepare, heat your grill to medium-high heat. Using tongs, place the chicken onto the grill. Discard the marinade. Grill for 5-6 minutes. Turn the chicken and grill for 5-6 minutes more. Remove from grill and serve.