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.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6 Servings

Calories: 419 kcal per serving

Ingredients

½ cup - Balsamic vinegar
¼ cup - Honey
1 tbsp - olive oil
3 cloves - Garlic
2 teaspoons - Dried thyme
1 tsp - Dried rosemary
½ tsp - red pepper
1 ½ teaspoons - All Purpose Seasoning
2 pounds - Chicken Breasts, boneless, skinless
2 cups - Broccoli florets
1 - Carrot
1 - Pepper
1 - onion

Instructions

Combine vinegar, honey, olive oil, garlic, thyme, rosemary, crushed red pepper and 1 teaspoon House Seasoning Blend in a bowl; whisk to combine.
Pour half of the mixture into a Ziploc bag; reserve remaining marinade.
Add chicken to the Ziploc bag and marinate for at least 30 minutes to overnight.
Preheat oven to 375 degrees.
Place marinated chicken on a foil lined rimmed baking sheet; discard used marinade.
Arrange vegetables on baking sheet around the chicken; season veggies with remaining 1/2 teaspoon House Seasoning Blend.
Bake for 25-30 minutes or until chicken is cooked through.
Meanwhile, pour reserved balsamic mixture (not the portion used to marinate the chicken) in a small sauce pan.
Cook over medium high for 7-10 minutes or until mixture reduces and thickens slightly.
Pour reduced sauce over chicken and veggies before serving.

Nutrition