From the Cook
From the Cook
From the Cook
From the Cook
1/5
Balsamic Chicken and Vegetable Sheet Pan
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Instructions
1
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Combine vinegar, honey, olive oil, garlic, thyme, rosemary, crushed red pepper and 1 teaspoon House Seasoning Blend in a bowl; whisk to combine.
2
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Pour half of the mixture into a Ziploc bag; reserve remaining marinade.
3
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Add chicken to the Ziploc bag and marinate for at least 30 minutes to overnight.
4
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Preheat oven to 375 degrees.
5
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Place marinated chicken on a foil lined rimmed baking sheet; discard used marinade.
6
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Arrange vegetables on baking sheet around the chicken; season veggies with remaining 1/2 teaspoon House Seasoning Blend.
7
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Bake for 25-30 minutes or until chicken is cooked through.
8
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Meanwhile, pour reserved balsamic mixture (not the portion used to marinate the chicken) in a small sauce pan.
9
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Cook over medium high for 7-10 minutes or until mixture reduces and thickens slightly.
10
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Pour reduced sauce over chicken and veggies before serving.
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Recipe Facts
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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