Honey Balsamic Sheet Pan Chicken

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.

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