Sheet Pan Balsamic Chicken with Roasted Spring Vegetables
A delicious and easy-to-make sheet pan meal featuring balsamic marinated chicken and vibrant spring vegetables, all roasted to perfection.
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Ingredients
Yields 4 servings
- (4) boneless, skinless chicken breasts
- (1/4 cups) balsamic vinegar
- (1/4 cups) olive oil
- (2 tablespoons) honey
- (2 teaspoons) Dijon mustard
- (2 cloves) garlic, minced
- (1 teaspoon) dried oregano
- Salt and pepper to taste
- (2 cups) asparagus, trimmed and cut into 2-inch pieces
- (1 cup) cherry tomatoes, halved
- (1 cup) baby carrots
- (1 cup) red bell pepper, sliced
- (1 teaspoon) fresh thyme, for garnish
Instructions
- 1
In a small bowl, whisk together 1/4 cup balsamic vinegar, 1/4 cup olive oil, 2 tablespoons honey, 2 teaspoons Dijon mustard, 2 cloves minced garlic, and 1 teaspoon dried oregano. Season with salt and pepper to taste. Add 1 teaspoon fresh thyme, for garnish.
- 2
Place the 4 chicken breasts in a large resealable bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- 3
Preheat the oven to 400°F (200 °C). Line a large sheet pan with parchment paper or lightly grease it.
- 4
After marinating, remove the chicken from the marinade and place it in the center of the prepared sheet pan. Pour any remaining marinade over the chicken.
- 5
In a large bowl, combine 2 cups asparagus, 1 cup cherry tomatoes, 1 cup baby carrots, and 1 cup sliced red bell pepper. Drizzle with a little olive oil and season with salt and pepper. Toss to coat the vegetables evenly.
- 6
Arrange the vegetables around the chicken on the sheet pan.
- 7
Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75 °C) and the vegetables are tender and slightly caramelized.
- 8
Remove from the oven and let rest for 5 minutes. Garnish with fresh thyme before serving.
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