Roasted Balsamic Chicken & Veggies

Directions

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Preheat oven to 400° F.
In a large zip-close plastic bag, add vinegar and dressing. Close and shake until combined. Add chicken to bag, close and marinate in refrigerator until ready.
Line a sheet pan with aluminum foil and place broccoli, carrots and tomatoes on the pan. Drizzle oil over vegetables and toss to coat. Sprinkle garlic and Italian seasoning over vegetables and spread out evenly. Roast 10 min.
Remove pan from oven, push vegetables to either side and place chicken in the center. Roast another 12-15 minutes, or until chicken is cooked through and vegetables are fork-tender.
Add dinner rolls to pan 5 minutes before removing from the oven.
To serve, top with parsley and drizzle remaining vinegar mixture over the dish.

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