- GF
- HP
- LF
OnlineCook
April 29, 2025
Two minutes is all it takes to make a delectable honey balsamic marinade. Throw it together with some chicken in the morning, and come home to sweet and flavorful meat ready for roasting on a sheet pan with an array of colorful vegetables. The recipe is a Yummly original created by Sara Mellas.
12 Ingredients
Instructions
1
|
Place the honey, balsamic vinegar, Dijon mustard, dried thyme leaves, and cinnamon (if using) in a gallon-sized zip-top bag. Partially whisk the ingredients together and seal the bag, then shake well to finish combining.
2
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Cut the chicken breasts into 2x1-inch pieces. Season the chicken pieces with salt and black pepper.
3
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Place the chicken pieces in the zip-top bag with the honey balsamic marinade. Seal the bag and gently shake until the chicken is evenly coated. Transfer the zip-top bag to the refrigerator. Allow the chicken to marinate for at least 1 hour, and up to 8 hours.
4
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Preheat the oven to 400°F.
5
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Line a large baking sheet with parchment paper.
6
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Cut the vegetables into uniform pieces. For vegetables like broccoli and cauliflower, cut into 1-inch florets. Slice carrots 1/4 inch thick. For zucchini and summer squash, slice 1/2 inch thick. Cut bell peppers or onions into 1-inch strips. Halve Brussels sprouts, etc.
7
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Transfer the vegetables to the baking sheet. Drizzle the vegetables with olive oil, and season with salt and black pepper.
8
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Using cleans hands, toss the vegetables on the sheet until they are evenly coated in oil.
9
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Roast the vegetables on middle rack of oven for 10 minutes.
10
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Use a rubber spatula to push the vegetables away from the center of the sheet, creating a space for the chicken.
11
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Remove the zip-top bag of chicken from the refrigerator. Use tongs to transfer the pieces to the center of the baking sheet, reserving the excess marinade. Continue roasting the chicken and vegetables until the chicken is cooked through and the vegetables are tender, 15-20 minutes.
12
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Check to see that dish is done. Remove from oven or add time as needed.
13
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Set a skillet over medium heat. Pour the reserved marinade into the skillet. Bring the marinade to a low boil, stirring regularly, until it begins to bubble and thicken, 2-3 minutes. Remove the skillet from the heat.
14
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Spoon the honey-balsamic reduction over the chicken and vegetables, and serve immediately.
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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Tips & Tricks (5)
- Marinade Magic 🍯For maximum flavor penetration, marinate the chicken in the honey balsamic mixture for at least 2-4 hours, or ideally overnight in the refrigerator.
- Vegetable Sizing Matters 🥕Cut vegetables into uniform, bite-sized pieces to ensure even cooking and prevent some pieces from burning while others remain undercooked.
- Sheet Pan Strategy 🍽️Use a rimmed baking sheet and don't overcrowd the pan - leave space between chicken and vegetables to allow proper caramelization and prevent steaming.
- Balsamic Brilliance 🍷For a more complex flavor, use a high-quality aged balsamic vinegar and add a touch more honey to balance the acidity and promote beautiful caramelization.
- Seasoning Layering 🌶️Season the chicken first with dried thyme, salt, and pepper, then brush with the honey balsamic mixture to create multiple flavor dimensions.
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Sheet Pan Honey Balsamic Chicken and Vegetables
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