Sheet Pan Balsamic Chicken and Vegetables
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.
Ingredients
Balsamic Marinade Ingredients
- ½ cup balsamic vinegar
- ½ cup extra virgin olive oil divided
- 1½ tbsp pure maple syrup
- 2 tsp orange zest
- 3 tbsp fresh orange juice
- 3 tbsp fresh thyme leaves
- 1 tbsp fresh sage finely minced
- sea salt to taste
- black pepper to taste
Remaining Ingredients
- 4 4oz chicken breasts boneless, skinless
- 2 large sweet potatoes peeled, cubed
- 1 12 oz bag frozen broccoli florets
- 1 medium red onion cut into thick slices
- 1 tsp onion powder
- 1 tsp garlic 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.