Serves 2
50ml Balsamic vinegar
2 tbsp of Olive oil
2 tbsp honey
1 tsp dried thyme
1 tsp dried oregano
2 chicken breasts
2 courgettes sliced thickly lengthways
300g new potatoes
Fresh Rosemary sprig, leaves removed and chopped
1 tbsp Olive oil
In a bowl whisk together your balsamic vinegar, olive oil, honey and dried herbs, season generously with salt and pepper. Keep 2 tbsp to one side for basting.
Pop your chicken into a freezer bag and pour in the marinade, massage all the marinade over the chicken and pop in the fridge overnight.
Heat your oven to 200 degrees. Halve or quarter your potatoes all depending on size and par boil for 5 minutes until tender. Drain and toss in olive oil and rosemary.
Pop in the Oven for 15 minutes to crisp up.
Preheat your griddle pan to medium, add your chicken and cook 4 minutes or so each side, basting as they cook. (All depending on thickness, make sure they are cooked through)
Remove to rest.
While your chicken is resting pop your courgette slices with a drizzle of olive oil in the griddle pan on high heat and cook for 1-2 mins each side.