How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sheet Pan Honey Balsamic Chicken And Vegetables?

You need 10 ingredients. The key ingredients include: 6 tablespoons honey, 4 tablespoons balsamic vinegar, 1 teaspoon dijon mustard, 1/2 teaspoon dried thyme leaves, and more.

Is Sheet Pan Honey Balsamic Chicken And Vegetables suitable as meat & poultry?

Yes, Sheet Pan Honey Balsamic Chicken And Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Sheet Pan Honey Balsamic Chicken And Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sheet Pan Honey Balsamic Chicken And Vegetables Recipe

Name: Sheet Pan Honey Balsamic Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons honey; 4 tablespoons balsamic vinegar; 1 teaspoon dijon mustard; 1/2 teaspoon dried thyme leaves; 1/4 teaspoon cinnamon; 1 1/2 pounds chicken breasts; 1 1/2 teaspoons salt divided; 1 1/2 pounds mixed vegetables choice, like broccoli, cauliflower, bell peppers, carrots, zucchini, etc.; 2 tablespoons olive oil; black pepper

Sheet Pan Honey Balsamic Chicken And Vegetables

Eats Now Editorial Team · 473 kcal · Meat & Poultry

1
Place the honey, balsamic vinegar, Dijon mustard, dried thyme leaves, and a pinch of cinnamon in a gallon-sized zip-top bag. Whisk the ingredients together in the bag to combine.
2
With a sharp knife, cut the chicken breasts into 2x1-inch pieces. Season the chicken pieces with 1 tsp. of salt and black pepper to taste.
3
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 in the refrigerator. Allow the chicken to marinate for at least 1 hour, and up to 8 hours.
4
Preheat the oven to 400u00b0F.
5
Line an extra-large baking sheet with parchment paper.
6
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
Transfer the vegetables to the baking sheet. Drizzle the vegetables with the olive oil, and season with 1/2 tsp. of salt and black pepper, to taste.
8
Using cleans hands, toss the vegetables on the sheet until they are evenly coated in oil.
9
Roast the vegetables for 10 minutes on the middle rack of oven.
10
Use a rubber spatula to push the vegetables away from the center of the sheet, creating a space for the chicken.
11
Remove the zip-top bag of chicken from the refrigerator. Use a fork to transfer the pieces onto the center of the baking sheet, reserving the excess marinade. Transfer the baking sheet back to the oven.
12
Roast the chicken and vegetables for 15-20 minutes, or until the chicken is cooked through, the chicken's internal temperature should read 165u00b0F, and the vegetables are tender.
13
Set a skillet over medium heat. Pour the reserved marinade into the skillet. Bring the marinade to a low boil, stirring regularly, for about 2-3 minutes, until it begins to bubble and thicken. Remove the skillet from the heat.
14
Check to see that dish is done. Remove from oven or add time as needed.
15
Spoon the honey-balsamic reduction over the chicken and vegetables, and serve immediately.

Sheet Pan Honey Balsamic Chicken And Vegetables

How did you like this recipe?

Frequently Asked Questions