Fresh carrots, broccoli florets, sweet potatoes, red onions, and boneless skinless chicken breasts are brushed with a slightly sweet balsamic glaze then baked together on one sheet pan in this simple, yet delicious Sheet Pan Balsamic Chicken with Vegetable recipe.
Kelly Reci
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Marinating Time 1 hourhour
Total Time 1 hourhour35 minutesminutes
Ingredients
Balsamic Marinade Ingredients
½cupbalsamic vinegar
½cupextra virgin olive oildivided
1½tbsppure maple syrup
2tsporange zest
3tbspfresh orange juice
3tbspfresh thyme leaves
1tbspfresh sagefinely minced
sea saltto taste
black pepperto taste
Remaining Ingredients
44ozchicken breastsboneless, skinless
2largesweet potatoespeeled, cubed
112 oz bagfrozen broccoli florets
1mediumred onioncut into thick slices
1tsponion powder
1tspgarlic powder
Instructions
Marinade Instructions
Combine the balsamic vinegar, 2 tablespoons of olive oil, maple syrup, orange zest, orange juice, thyme and sage in a medium bowl. Season with salt and pepper to taste. Whisk to combine. Set aside.
Place the chicken breasts in a gallon-sized freezer bag and pour the balsamic marinade over the top. Squeeze out any air and seal tightly. Carefully turn the bag to fully coat both sides of the chicken, and place it on the counter to marinate for at least 30 minutes. For a richer taste, place in the refrigerator for at least one hour or as long as overnight. Make sure to turn the bag occasionally while marinating to ensure all sides are soaked.
Preparing the Meal
Place the top oven rack in the center position, and preheat oven to 400° F.
Line a large, rimmed baking sheet with parchment paper or a Silpat mat and set aside.
Remove chicken from marinade and place in the center of the prepared baking sheet. generously season with salt and pepper. Throw away bag and remaining marinade.
In a large bowl toss the potatoes, broccoli, and onion with the remaining olive oil, onion powder and garlic powder. Season with salt and pepper to taste.
Arrange the seasoned vegetables around the chicken breasts in a single layer without overcrowding.
Place in the preheated oven and bake until the chicken is fully cooked and the vegetables are fork-tender and starting to brown. This takes approximately 20-25 minutes.
Remove from oven and allow to cool slightly before serving.