When you are a full-time professional and a full-time spouse and a full-time parent, maid, grocery shopper, cook, etc., sometimes you need a little break! This recipe I’m about to share with you is just the kind of break I need sometimes. Don’t get me wrong…I love cooking and baking for my family, but as many of you already know, some meals and baked goods can be much more labor intensive than others. My Honey Balsamic Sheet Pan Chicken, however, takes a little preparation and then gets thrown on a sheet pan and straight into the oven to bake, leaving you with about an hour’s worth of time (aside from just a couple of check-ins) to get some stuff done…or hey…maybe to kick your feet up on the couch—YOU DESERVE IT!
The main star of this dish of course is the boneless, skinless chicken, which hangs out for 30 minutes in a homemade marinade made of balsamic vinegar, honey, olive oil, fresh minced garlic, dried thyme, dried rosemary, red chili flakes, salt and pepper. The chicken is then complimented by baby red potatoes, cherry tomatoes and fresh green beans
To make your chicken, begin by preheating your oven to 425°F. Then in a medium bowl, combine the balsamic vinegar, honey, 2 Tablespoons of olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Stir well to mix. Place the chicken breasts in a re-sealable plastic bag and pour the marinade over the top. Seal and toss the chicken to coat evenly. Marinate for at least 30 minutes.
While the chicken marinates, prepare your vegetables by cutting the potatoes in half or fourths (depending on their sizes), cutting the cherry tomatoes in half, and trimming the green beans. Place only the potatoes and cherry tomatoes on a sheet pan. Drizzle with the remaining 2 Tablespoons olive oil. Season with salt and pepper and stir to coat. Bake for 25 minutes. Remove the sheet pan from the oven and toss the green beans with the potatoes and tomatoes.
Remove the marinated chicken breasts from the plastic bag (reserve the remaining marinade in the bag until the chicken is placed). Place the marinated chicken, evenly spaced, on top of the vegetables and pour the marinade from the bag over the top of the chicken and vegetables making sure it is evenly distributed.
Return the sheet pan to the oven and bake for 30 to ¬40 minutes, periodically basting the chicken breasts with the pan juices.
Remove the sheet pan from the oven and allow the chicken to rest for 5 to 10 minutes before serving. And that’s it…you have a meat, potato and vegetable dish ready for dinner with not too much effort AND the added benefit of some “free” time. You’re welcome!
Honey Balsamic Sheet Pan Chicken
4
servings35
minutes40
minutes361
kcalThis Honey Balsamic Sheet Pan Chicken will be your go-to recipe for those crazy week nights when you want a home-cooked meal but don’t want the hassle of preparing a meat, vegetable and side. Simply marinate your chicken and throw it on a sheet pan with your veggies and starch and bake it up to a sweet AND savory perfection!
Ingredients
½ cup balsamic vinegar
¾ cup honey
4 Tablespoons extra virgin olive oil, divided
4 cloves garlic, minced
2 teaspoons dried thyme
¾ teaspoons dried rosemary
1 teaspoon red chili flakes
1 ½ teaspoons Himalayan pink salt
½ teaspoon black pepper
4 boneless skinless chicken breasts, trimmed
1¬½ pounds baby red potatoes, halved or quartered depending on size
1 pint cherry tomatoes, halved
1 pound green beans, trimmed
METHOD
- Preheat the oven to 425°F.
- In a medium bowl, combine the balsamic vinegar, honey, 2 Tablespoons of olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Stir well to mix. Place the chicken breasts in a re-sealable plastic bag and pour the marinade over the top. Seal and toss the chicken to coat evenly. Marinate for at least 30 minutes.
- While the chicken marinates, place the potatoes and cherry tomatoes on a sheet pan. Drizzle with the remaining 2 Tablespoons olive oil. Season with salt and pepper and stir to coat. Bake for 25 minutes. Remove the sheet pan from the oven and toss the green beans with the potatoes and tomatoes.
- Remove the marinated chicken breasts from the plastic bag (reserve the remaining marinade in the bag until the chicken is placed). Place the marinated chicken, evenly spaced, on top of the vegetables. Pour the marinade from the bag over the top of the chicken and vegetables.
- Return the sheet pan to the oven. Bake for 30 to ¬40 minutes, periodically basting the chicken breasts with the pan juices.
- Remove from oven and allow the chicken to rest for 5 to ¬10 minutes. Spoon the pan juices over the top of each chicken breast before serving.
