HONEY BALSAMIC SHEET PAN CHICKEN
Serves 4 to 6
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
ï ¼ cup balsamic vinegar
ï 6 tablespoons honey
ï 2 to 3 tablespoons olive oil, divided
ï 2 cloves garlic, minced
ï 1 teaspoon dried thyme
ï ¾ teaspoon dried rosemary
ï ½ teaspoon red chili flakes
ï ¾ teaspoon kosher salt
ï ¼ teaspoon black pepper
ï 2 pounds chicken breasts (4 each), trimmed
ï 1-½ pounds baby red potatoes, quartered
ï 1 pint cherry tomatoes
ï 1 pound green beans, trimmed
1. Preheat the oven to 425 degrees F (175 degrees C).
2. In a medium bowl, combine the balsamic
vinegar, honey, a tablespoon of olive oil,
garlic, thyme, rosemary, chili flakes,
salt and pepper. Stir well to mix.
3. Place the chicken breasts in a resealable
plastic bag and pour the marinade over
the top. Seal and toss the chicken to evenly
coat. Marinate for at least 30 minutes.
4. While the chicken marinates, place the
potatoes and cherry tomatoes on a sheet pan
Drizzle with the remaining olive oil,
season with salt and pepper, and stir to coat.
Bake for 25 minutes.
5. Remove the sheet pan from the oven and
toss the green beans with the potatoes and
6. Remove the marinated chicken breasts
from the plastic bag, reserving the
remaining marinade in the bag. Place the
marinated chicken, evenly spaced, on top
of the vegetables. Pour the marinade from
the bag over the top of the chicken and
7. Return the sheet pan to the oven.
Bake for 30 to 40 minutes, periodically
basting the chicken breasts with the pan
juices, until the internal temperature of the
chicken reaches 165 degrees F (74 degrees C).
8. Allow the chicken to rest for 5 to 10
minutes. Spoon the pan juices over the top
of each chicken breast before serving.