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sheet pan balsamic chicken and veggies

Easy and Delicious Sheet Pan Balsamic Chicken and Veggies

This easy and nutritious balsamic sheet pan chicken recipe will become a family favorite!
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Prep Time 4 hours 30 minutes
Cook Time 1 day 45 minutes
Servings 4

Equipment

  • 1 sheet pan
  • 1 cutting board
  • parchement paper
  • bowl
  • gallon ziplock bag
  • Knife

Ingredients
  

Balsamic Chicken Marinade

  • ¼ cup balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 2 tbsp honey (maple syrup, if preffered)
  • 2 cloves garlic, minced
  • 1 tsp dijon mustard
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • salt and pepper, to taste

Sheet Pan Chicken Dinner

  • 4 lbs boneless, skinless chicken breasts (or thighs)
  • 2 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 2 cup broccoli florets
  • 2 tbsp extra virgin olive oil
  • salt and pepper, to taste
  • ¼ cup crumbled feta cheese
  • ¼ cup chopped pecans
  • Balsamic Glaze (garnish)

Instructions
 

  • Prepare the Marinade: Whisk together all the marinade ingredients in a small bowl—reserve 2 tbsp of the marinade for later use.
    Marinate the Chicken:Place the chicken breasts in a zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring it's well coated—Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
    Preheat the Oven:Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
    Prepare the Vegetables:Toss the sweet potatoes and broccoli with olive oil, salt, and pepper. Spread them in an even layer on the sheet pan, leaving space for the chicken.
    Assemble the Sheet Pan:Remove the chicken from the marinade (discarding the used marinade) and place it on the sheet pan with the vegetables. Drizzle the reserved 2 tbsp of marinade over the vegetables for added flavor.
    Roast: Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes are fork-tender. Stir the vegetables halfway through cooking for even roasting.
    Add the Finishing Touches: Remove the sheet pan from the oven. Sprinkle the crumbled feta and pecans over the chicken and vegetables. Return to the oven for an additional 3 minutes, just to warm the feta and pecans.
    Serve: Serve the chicken and vegetables directly from the sheet pan for a rustic presentation. Enjoy!