Honey Balsamic Sheet Pan Chicken
Description
This one pan chicken makes a fantastic, complete chicken dinner with potatoes and veggies. It's healthy, delicious and pretty simple to prepare and clean up is a snap! Other vegetables and/or potatoes can be substituted, if desired.
Ingredients
¼ c. balsamic vinegar
6 T. honey, divided
2 - 3 T. olive oil, divided
2 cloves garlic, minced
1 t. dried thyme
¾ t. dried rosemary
½ t. red chili flakes
¾ t. kosher salt
¼ t. black pepper
2 lb. chicken breasts, trimmed
1 ½ lb. baby red potatoes, quartered
1 pint cherry tomatoes
1 lb. green beans, ends trimmed off and discarded
Directions
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Preheat oven to 425 degrees.
In a medium bowl, combine balsamic vinegar, honey, 1 T. olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper; stir.
Place breasts in a zip lock bag; pour in marinade; seal; toss to evenly coat; marinate for at least 30 minutes.
While chicken marinates, place potatoes and tomatoes on a sheet pan; drizzle with the remaining olive oil; season with salt and pepper; stir to coat. Bake for 25 minutes.
Remove sheet pan from the oven; toss green beans in with the potatoes and tomatoes.
Remove chicken breasts from the zip lock bag, reserving the marinade in the bag. Evenly space out the chicken on top of the vegetables; pour the marinade from the bag over the top of the chicken and vegetables.
Return the pan to the oven. Bake 30 to 40 minutes, periodically basting the chicken breasts with the pan juices, until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Remove from the oven. Allow the chicken to rest 5 to 10 minutes.
Serve with the pan juices spooned over the top of each chicken breast before serving.
4-6 servings.