Balsamic Chicken and Vegetable Sheet Pan
This Chicken and Vegetable Sheet Pan recipe is great for a weeknight dinner and it can be made in only one pan! I love this recipe because it ensures a weeknight dinner that’s easy and delicious. I’ve made this recipe so many times and have never had a sink full of dirty dishes after.
Ingredients
Instructions
- Step 1
Combine vinegar, honey, olive oil, garlic, thyme, rosemary, crushed red pepper and 1 teaspoon House Seasoning Blend in a bowl; whisk to combine.
- Step 2
Pour half of the mixture into a Ziploc bag; reserve remaining marinade.
- Step 3
Add chicken to the Ziploc bag and marinate for at least 30 minutes to overnight.
- Step 4
Preheat oven to 375 degrees.
- Step 5
Place marinated chicken on a foil lined rimmed baking sheet; discard used marinade.
- Step 6
Arrange vegetables on baking sheet around the chicken; season veggies with remaining 1/2 teaspoon House Seasoning Blend.
- Step 7
Bake for 25-30 minutes or until chicken is cooked through.
- Step 8
Meanwhile, pour reserved balsamic mixture (not the portion used to marinate the chicken) in a small sauce pan.
- Step 9
Cook over medium high for 7-10 minutes or until mixture reduces and thickens slightly.
- Step 10
Pour reduced sauce over chicken and veggies before serving.
Tips & Tricks
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Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.
Per serving
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