• Method
  • Ingredients

  • Add the ingredients for the marinade together in a bowl. Mix and add the chicken and leave covered in the fridge for 2-3 hours.
  • Chop all of the vegetables and add to a roasting tray with a drizzle of olive oil and a good lug of balsamic vinegar.
  • Place chicken on a separate roasting tray and cover with foil.
  • Place the vegetables and chicken into the oven for 40mins at 200oc or until cooked.

  • 4 Chicken Breasts
  • 3 tbsp. Olive Oil
  • 3 tbsp. Balsamic Vinegar
  • 3 tbsp. Honey
  • 3 tbsp. Lemon Juice
  • 2 tbsp. Rosemary
  • 2 Red Onions Quartered
  • 2 Green Peppers
  • 2 Red Peppers
  • 2 Carrots
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