1/2 tsp red chili flakes - used crushed red pepper - too spicy use less
3/4 tsp kosher salt
1/4 tsp black pepper
2 pounds chicken breasts (4)
1 1/2 pounds baby red potatoes, quartered
1 pint cherry tomatoes
1 pound green beans, trimmed
Needs to marinate overnight
Instructions
Preheat oven to 425 degrees. In a medium bowl, combine the
balsamic vinegar, honey, a Tbs of olive oil, garlic, thyme, rosemary,
chili flakes, salt and pepper. Stir well to mix.
Place the chicken breasts in a resealable plastic bag and pour the
marinade over the top. Seal and toss the chicken to evenly coat.
Marinate at least 30 minutes or overnight. While the chicken
marinates, place the potatoes and cherry tomatoes on a sheet pan
that is sprayed with PAM. Drizzle with the remaining olive oil, season
with salt and pepper and stir to coat. Bake for 10 minutes
Remove the sheet pan from the oven and toss the green beans with
the potatoes and tomatoes. Remove the marinated chicken breasts
from the plastic bag, reserving the remaining marinade in the bag.
Place the marinated chicken, evenly spaced, on top of the
vegetables. Pour the marinade from the bag over the top of the
chicken and vegetables.
Return the sheet pan to the oven. Bake 30 to 40 minutes (I used
chicken breasts cut in half so only took 20 minutes to cook)
Periodically basting the chicken with the pan juices. Allow chicken to
rest 5 to 10 minutes. Spoon the juices over the top of each chicken
breast.
Serving
Suggestions
Marinate overnight
Originally Submitted
8/1/2024
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