Chicken Mix with Balsamic Vinegar

INSTRUCTIONS

• 1
  First, preheat the oven to 200 °C and line a baking sheet with parchment paper.
• 2
  While the oven is preheating, prepare the marinade in a sealable container. Pour 100 ml of balsamic vinegar, 20 ml of olive oil into the container, add honey, finely crushed garlic cloves, salt, and pepper to taste, and mix.
• 3
  Place the chicken thighs in the container and coat them in the prepared marinade. Close the container and let the meat marinate in the refrigerator.
• 4
  Wash and cut the potatoes – cut larger pieces into quarters, smaller ones can be halved. Place the prepared potatoes on the baking sheet, season with salt and pepper, and bake for 20 minutes at 200 °C.
• 5
  Then remove the baking sheet, add the marinated chicken and red onion cut into wedges to the roasted potatoes, and return the sheet to the oven for another 20 minutes. Bake at 200 °C.
• 6
  After the time has elapsed, remove the sheet from the oven again, add cherry tomatoes, pour over the remaining marinade, and bake for another 20–25 minutes at 200 °C.
• 7
  Divide the finished chicken mix into individual portions and serve.