Sheet Pan Honey Balsamic Chicken and Veggies

I love sheet pan meals. They are easy to prep, delicious and super easy to clean up! This Sheet Pan Honey Balsamic Chicken and Veggies is an awesome weeknight meal. I love using balsamic, one of my most popular recipes (Caprese Stuffed Chicken with Balsamic Glaze) featured it as a star ingredient and was the most popular post of 2017. The balsamic vinegar (see here) gives everything this amazing flavor and you will love how it mixes with the honey and garlic for a delicious marinade. All you need to do is make a marinade, cut up some veggies and trim the fat off your chicken and your prep is pretty much done. 

Instructions: 

1/4 cup balsamic vinegar

6 tablespoons honey

3 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon thyme

1 teaspoon rosemary

1 teaspoon red chili flakes

Salt and pepper

4 boneless, skinless chicken breasts, trimmed

1 lb red potatoes, quartered

8 oz green beans, chopped

Instructions: 

1) In a sealable plastic bag, combine the balsamic, honey, olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Seal and shake to mix well.

2) Reopen the bag, add the chicken and reseal. Toss and shake. Set aside to marinate for at least an hour.

3) When ready to cook, preheat oven to 425 degrees F. Place the chicken, potatoes and green beans on a sheet pan. Pour the remaining marinade over everything, toss the veggies to ensure they are fully coated with the marinade.

4) Bake for 45 minutes. Let cool slightly and serve.

Sheet Pan Honey Balsamic Chicken and Veggies

Ingredients

  • 1/4 cup balsamic vinegar
  • 6 tablespoons honey
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon red chili flakes
  • Salt and pepper
  • 4 boneless, skinless chicken breasts, trimmed
  • 1 lb red potatoes, quartered
  • 8 oz green beans, chopped

Method

  1. In a sealable plastic bag, combine the balsamic, honey, olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Seal and shake to mix well. 
  2. Reopen the bag, add the chicken and reseal. Toss and shake. Set aside to marinate for at least an hour. 
  3. When ready to cook, preheat oven to 425 degrees F. Place the chicken, potatoes and green beans on a sheet pan. Pour the remaining marinade over everything, toss the veggies to ensure they are fully coated with the marinade. 
  4. Bake for 45 minutes. Let cool slightly and serve. 
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