Honey Balsamic Sheet Pan Chicken

By tammy1365

Ingredients

• 1/4 cup balsamic vinegar
• 6 tablespoons honey
• 2 to 3 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 3/4 teaspoon dried rosemary
• 1/2 teaspoon red chili flakes
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 pounds chicken breasts (4 each), trimmed
• 1 ­1/2 pounds baby red potatoes, quartered
• 1 pint cherry tomatoes
• 1 pound green beans, trimmed

Details

Servings 4
Adapted from tiphero.com

Preparation

Step 1

Serves 4 to 6

DIRECTIONS

Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius).

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.

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.

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.

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 vegetables.

Simple, delicious, and almost NO clean-up! How fantastic is THAT? Plus, it’s pretty darn healthy, and adaptable, too. Can’t you see this recipe working with some asparagus in place of – or in addition to! – the green beans? Or a different type of potato? What other vegetables would you like to see?

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