Balsamic chicken on potatoes and beans

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• 8 m.-sized potatoes
• 50 ml olive oil
• 2 rosemary sprigs
• 200 g green beans
• 10 small cocktail tomatoes
• salt and pepper
• 100 ml balsamic vinegar
• 50 ml olive oil
• 5 tbsp honey
• 1 tsp, leveled salt
• 2 garlic cloves, chopped
• ½ tsp chili flakes
• 1 tbsp thyme, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 10 minutes

Mix the marinade ingredients well in a bowl. Cut the chicken breast fillet into pieces, add them to the bowl, and refrigerate in the marinade for about 1 hour. Preheat the oven to 160 degrees Celsius (convection oven). Quarter the potatoes and spread them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and add the rosemary sprigs. Bake the potatoes for about 20 minutes. Then increase the temperature to 180 degrees Celsius (350 degrees Fahrenheit). Halve the tomatoes and add them to the baking sheet with the beans. Place the marinated chicken on top, pour over some of the marinade, and bake in the oven for another 30 minutes.