Marinated Chicken & Vegetables
Yield: 6 servings
Total Time: 25h 45m
I love mushrooms, how could you tell?
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Ingredients
- 6 Chicken Breast Boneless Skinless
- 150mL sunflower oil
- 200mL red wine vinegar
- 100mL reduced sodium soy sauce
- 50mL Worcestershire sauce
- 50mL fresh lemon juice
- 1 tbsp ponzu sauce
- 1 tbsp sriracha
- 200mL honey, divided
- 3 tbsp Dijon mustard
- 81g yellow onion, diced
- 33g garlic, chopped
- 454g baby bella mushrooms, whole
- 286g bell peppers, red and yellow for more color in the dish
- 267g russet potatoes, peeled and large diced
- 227g carrots, sliced thick on an angle
- 210g yellow squash, diced
- 343g red onion, large diced
- 293g asparagus, woody ends removed and cut into 2” sticks
- table salt, to taste
- ground pepper, to taste
Instructions
Disclaimer: I am now using a high precision scale (accurate up to 0.1g). In some pics you may notice I am rounding the weight. My husband, the chemist, says this is OK 😂 take it up with him!
Step 1: Season chicken breasts with salt and pepper to taste. Let rest at room temperature for 1 hr.
Step 2: Peel, dice, and weigh the onion. Set aside.
Step 3: Peel, chop, and weigh the garlic. Set aside.
Step 4: Use a cup to hold a gallon food storage bag upright. Add the sunflower oil, red wine vinegar, reduced sodium soy sauce, Worcestershire, lemon juice, Dijon mustard, ponzu sauce, and sriracha.
Step 5: Close the top and shake to combine.
Step 6: Add 240mL marinade to a large bowl* and set aside.
*The bowl I ended up using wasn’t large enough so I had to transfer it to an 8Qt. stock pot at a later step. Use an 8Qt. stock pot for this step.
Step 7: Divide the garlic between the two marinades.
Add 100mL honey (Heat honey with lid open 10 secs to make it easier to pour) to each marinade and stir/shake to combine.
Step 8: Add the diced yellow onion to the marinade in the gallon food storage bag (for the chicken).
Step 9: Once the chicken is done resting, pat dry and add the chicken to the food storage bag. Set aside.
Step 10: Peel, large dice, and weigh the onion.
Step 11: Remove the woody ends from the asparagus and cut into 2″ strips.
Step 12: Large dice the bell peppers and weigh.
Step 13: Dice the yellow squash and weigh.
Step 14: Peel, large dice, and weigh the potato.
Step 15: Peel the carrots, slice thick on an angle and weigh.
Step 16: Toss the vegetables to combine.
Cover the 8Qt. stock pot with tinfoil and add the marinating veggies and chicken to the fridge overnight.
Stir veggies periodically during this time.
The next day
Step 1: When ready to cook, pat dry the chicken, removing pieces of garlic, and let rest for 30 mins.
Preheat the oven to 450°F.
Step 2: Add veggies, with marinade, and mushrooms to a baking pan. Toss to combine and cover with tinfoil.
Bake the veggies in a preheated oven for 40 mins. Remove from oven, toss to combine then leave uncovered and cook an additional 20 mins.
Step 3 (concurrent with step 2): After veggies have cooked for 40 mins, add chicken to the oven, uncovered, and cook for 20-25 mins.
Let chicken and veggies rest for 10 mins.
