Sheet Pan Roasted Balsamic Chicken and Vegetables

Sheet Pan Roasted Balsamic Chicken and Vegetables is a flavorful dish that brings together succulent chicken with a medley of roasted vegetables in a tangy balsamic glaze. This recipe is excellent for those seeking a quick weeknight meal or an effortless weekend meal prep. The ease of cooking everything on a single pan simplifies cleanup, while the vibrant colors and tastes are sure to delight even selective eaters. Featuring a balance of protein and fresh veggies, this dish is both nourishing and tasty, making it a great addition to any meal plan.

Ingredients

• 4 medium chicken breasts, boneless and skinless
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb baby potatoes, halved
• 2 cups brussels sprouts, halved
• 1 cup cherry tomatoes

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic vinegar, honey, olive oil, garlic powder, dried thyme, salt, and black pepper until well combined.
3. Place the chicken breasts in a large resealable plastic bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 30 minutes to allow the flavors to infuse.
4. In a large bowl, combine the baby potatoes, brussels sprouts, and cherry tomatoes. Pour the remaining marinade over the vegetables and toss to coat evenly.
5. Arrange the marinated chicken breasts and vegetables on a sheet pan lined with parchment paper, ensuring they are spread out in a single layer for even cooking.
6. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through to an internal temperature of 165°F (75°C), and the vegetables are tender and lightly caramelized.
7. Once cooked, transfer to a serving platter. Optionally, garnish with fresh herbs before serving.

Keywords: Dinner, Sheet Pan, Easy, One-Pan, Roasted

Spice Rack: Garlic Powder, Dried Thyme, Salt, Black Pepper

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