Balsamic Chicken With Veggies
This balsamic chicken with veggies recipe is made all on one sheet pan for an easy, healthy and delicious meal. It’s packed with protein and perfect for weeknight dinners.
I’m going back to the basics with this one. Tried and true chicken and veggies. Why fix what’s not broken?
You guys will love it though, it’s easy to make and quick to clean up since it’s all thrown on the same pan.
What You’ll Need
Equipment
Ingredients
- Chicken: I use breasts since they are lean and contain the most protein by weight.
- Potatoes: I use gold.
- Carrots: A 1 lb bag of whole ones.
- Balsamic vinegar
- Olive oil
- Worcestershire sauce
- Honey
- Mustard
- Garlic
- Salt + pepper
- Dried oregano
- Dried basil
- Fresh lemon, herbs, balsamic glaze: To serve.
How To Make It
- Prep the chicken: Trim any weird pieces off the chicken breasts (my least favorite part), then use a meat tenderizer to pound the chicken to even thickness (to keep everything clean, I put the chicken between two layers of plastic wrap). This helps them bake evenly be more tender (hence the name). You could also use a rolling pin or other heavy object if you don’t have a meat tenderizer.
- Mix the marinade: In a small bowl or container, whisk together the balsamic vinegar, olive oil, Worcestershire sauce, honey, mustard, garlic, salt, pepper, and dried herbs.
- Marinate the chicken: Put the prepped chicken in a bowl, pour over the marinade and mix so that all the chicken is coated. Cover with plastic wrap and let it sit in the fridge while you prep everything else.
- Preheat oven and prep veggies: Preheat the oven to 425 F. Wash and dry the potatoes and carrots, use a peeler to peel the carrots, then cut off the ends. Roughly cut carrots lengthwise, then crosscut into about 1/4 inch sticks. Roughly dice potatoes into 1/2-1 inch cubes.
- Bake: Spread the carrots on one end of the sheet pan and potatoes on the other. Season both with olive oil, salt, pepper, and more dried herbs. Grab the marinated chicken from the fridge and place in the space between the veggies. Bake for 25 minutes, or until chicken reaches an internal temp of 165 F.
Tips
- Line with parchment: Totally optional, but I like to line my baking sheet with parchment paper to make cleanup easier.
- Marinate longer: If time allows, you can leave the chicken to marinate in the fridge for 2-3 hours, which will intensify flavors even more – just be careful not to leave it too long! Since the marinade is vinegar based, leaving it for more than 4 hours can cause the chicken to break down and become mushy.
- To serve: I love this recipe served with a fresh squeeze of lemon juice, pinch of herbs (I love thyme or basil) and drizzle of balsamic glaze on the chicken.
To Store
Once completely cooled, store leftover chicken and veggies in an airtight container in the fridge up to 3-4 days. I just reheat in the microwave in 30 second increments till it’s as warm as I want.
Similar Recipes
As always, be sure to leave a comment and review if you try this sheet pan balsamic chicken with veggies! I’d love to know how it turns out and love to hear from you guys. 😊
Balsamic Chicken With Veggies
This balsamic chicken with veggies recipe is made all on one sheet pan for an easy, healthy and delicious meal. It's packed with protein and perfect for weeknight dinners.
Equipment
Ingredients
- 3 large chicken breasts (~1.5 lbs)
- 1 lb golden potatoes
- 1 lb bag whole carrots
- 2 tbsp balsamic vinegar (32 g)
- 1 1/2 tbsp olive oil divided
- 1 tbsp Worcestershire sauce (17 g)
- 1 tbsp honey (21 g)
- 1 tbsp mustard (15 g)
- 2 cloves garlic minced
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- pinch salt and pepper
- fresh lemon juice and herbs optional, to serve
- balsamic glaze optional, to serve
Instructions
- Trim any weird pieces off the chicken, then use a meat tenderizer to pound them until even thickness (I put the chicken between two pieces of plastic wrap to keep everything clean).
- For the marinade, whisk together balsamic vinegar, 1/2 tbsp olive oil, Worcestershire sauce, honey, mustard, garlic, basil, oregano and a good pinch of salt and pepper.
- Add the chicken to a bowl and pour over the marinate, mixing so that all the chicken is coated. Cover with plastic wrap and let it sit in the fridge while you prep the rest.
- Preheat the oven to 425 F. Wash and dry the potatoes and carrots, peel carrots and chop ends off. Roughly cut carrots into about 1/4 inch sticks and dice potatoes into 1/2-1 inch cubes.
- Arrange veggies on the sheet pan with potatoes at one end and carrots at the other. Drizzle with 1 tbsp olive oil and season with more salt, pepper, oregano and basil. Place the marinated chicken breasts in the space between the veggies.
- Bake for 25 minutes or until internal temp of chicken is 165 F. Let rest for about 5 minutes before serving with fresh lemon juice, herbs, and drizzle of balsamic glaze over the chicken.
Notes
- Line with parchment: Optional, but I like to line my baking sheet with parchment paper to make cleanup easier.
- Marinate longer: If time allows, you can leave the chicken to marinate in the fridge for 2-3 hours, which will intensify flavors even more. Just be careful not to leave it too long – since the marinade is vinegar based, leaving it for more than 4 hours can cause the chicken to break down and become mushy.
- To serve: I love this recipe served with a fresh squeeze of lemon juice, pinch of herbs (I love thyme or basil) and drizzle of balsamic glaze on the chicken.
Nutrition
Serving: 0.33recipe | Calories: 534kcal | Carbohydrates: 47.9g | Protein: 55.4g | Fat: 13.3g | Fiber: 5.7g
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