Sheet Pan Roasted Balsamic Chicken and Vegetables

Enjoy a flavorful meal with this sheet pan roasted balsamic chicken and vegetables, combining tender chicken with a medley of roasted vegetables.

Ingredients

• 4 boneless skinless chicken breasts
• 2 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• 1 teaspoon dried Italian herbs
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound baby potatoes, halved
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, mix balsamic vinegar, olive oil, Italian herbs, garlic powder, salt, and black pepper.
3. Place chicken breasts in a large resealable bag or shallow dish. Pour half of the balsamic mixture over the chicken, ensuring it's well coated. Let it marinate for 15 minutes.
4. On a sheet pan, arrange the baby potatoes, red bell pepper, zucchini, and red onion. Drizzle with the remaining balsamic mixture and toss to coat evenly.
5. Clear a space for the chicken on the sheet pan and arrange the marinated chicken breasts.
6. Roast in the oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Remove from oven and let rest for a few minutes before serving.
8. Slice chicken and serve with roasted vegetables.

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