Balsamic roast chicken with cherry tomatoes (Paleo)

INGREDIENTS

• ¼ cup balsamic vinegar;
• 1 tbsp homemade or Dijon mustard;
• 4 tbsp extra-virgin olive oil;
• 2 garlic cloves, minced;
• 2 large chicken breasts;
• 1 lb cherry tomatoes;
• Zest and juice of 1 lemon;
• 2 tbsp fresh parsley, chopped;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Combine the balsamic vinegar, mustard, garlic
and 1 tablespoon of the olive oil in a bowl and
season to taste with sea salt and freshly ground
black pepper.

2 Place the chicken breasts in the marinade and
refrigerate to marinate for at least 4 hours.

3 Preheat your oven to 400 F.

4 Combine the remaining 3 tbsp olive oil with the
cherry tomatoes, season to taste with salt and
pepper and place in a roasting pan.

5 Place the chicken with its marinade in a second
roasting pan.

6 Roast the chicken in the preheated oven for
about 30 minutes, then add the tomatoes and
roast for another 10 minutes.

7 Combine the chopped parsley with the lemon
zest in a bowl.

8 Serve the chicken breasts and tomatoes on
plates, sprinkle some of the zest and parsley
mixture on top and drizzle the lemon juice on
top of it all.