Ingredients:

  • 120ml balsamic vinegar
  • 45ml honey
  • 30ml Dijon mustard
  • 3 cloves garlic, minced
  • 5ml dried oregano
  • 680g boneless skinless chicken breasts, cut into 1-inch strips
  • 300g baby Yukon Gold potatoes, halved
  • 200g carrots, peeled and sliced into rounds
  • 1 large red onion, cut into thick wedges
  • 1 large bell pepper, chopped into 1-inch pieces
  • 30ml extra virgin olive oil
  • 1 tsp fine sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 200°C and place the rack in the center. A hot oven is crucial for immediate evaporation of surface moisture.
  2. In a small jar or bowl, combine the 120ml balsamic vinegar, 45ml honey, 30ml Dijon, minced garlic, and 5ml oregano. Whisk until the mixture is glossy and uniform.
  3. Slice the 680g of chicken breasts into 1 inch strips. Ensure they are uniform in size to avoid dry ends.
  4. Halve the 300g potatoes, slice the 200g carrots into rounds, wedge the red onion, and chop the bell pepper.
  5. Place the chicken and all vegetables into your large mixing bowl. Drizzle with 30ml olive oil and season with salt and pepper. Toss until every piece is shimmering with oil.
  6. Pour about 3/4 of the balsamic mixture over the bowl. Toss again until the chicken looks dark and coated.
  7. Spread the mixture onto the sheet pan in a single layer. Ensure no pieces are overlapping.
  8. Slide the pan into the oven and bake for 20-25 minutes. Listen for a consistent sizzle after about 10 minutes.
  9. At the 25 minute mark, the chicken should be 74°C and the potatoes should be easily pierced with a fork.
  10. Remove from the oven and drizzle the remaining glaze over the hot pan. The residual heat will thicken the fresh glaze instantly.