Ingredients: 2 chicken breasts ½ lb (250g) asparagus 12 cherry tomatoes 6 shallots 10 baby potatoes 4 sprigs rosemary ¼ tsp (1 mL) sea salt ¼ tsp (1 mL) freshly ground black pepper Olive oil 1 cup (250 mL) white wine 2 Tbsp (30 mL) balsamic vinegar
Method: Preheat oven to 400°F (200°C) In a bowl place chicken breasts, asparagus, cherry tomatoes, shallots, potatoes and the leaves from 2 sprigs of fresh rosemary plus a the whole sprigs of rosemary and salt. Drizzle olive oil and toss everything together to full coat. Put the veg into a cast iron pan and place the chicken and rosemary sprigs on top. Pour in white wine and cook for 25 to 35 minutes, or until internal temp reaches 165°F (74°C). Drizzle with balsamic vinegar at the table.
