Sheet Pan Balsamic Chicken and Roasted Vegetables!
Quick and healthy dinner with roasted chicken and vegetables smothered in a balsamic glaze!
Servings: 4 servings
Equipment
- large baking sheet
Ingredients
- 3-4 chicken breasts, cut in half lengthwise or flattened with a mallet this makes for quick and even cooking
- 2 cloves garlic, sliced thin
- 1 cup balsamic vinegar
- 2 tbsp. honey
- 2 tbsp. fresh basil, chopped
- 1/2 head cauliflower/ cut into small pieces
- 6-8 carrots, peeled and cut in half lengthwise or however you desire I like to use a variety of colored carrots
- 12-15 fresh brussel sprouts, ends cut off, outer leaves removed, and cut in half
- salt and pepper
- olive oil
Instructions
- Set oven to 400°
- Line a baking sheet with parchment paper
- Arrange the chicken on one end and the veges on the other.
- Drizzle all of the chickens and veges with olive oil and sprinkle on salt, pepper, and fresh chopped garlic. Turn and coat both sides of the chicken and veges.
- Bake for 15 minutes, flip/ toss veges and cook for 15 minutes more or until the chicken is done and thermometer reads 165° and juices are clear. If you see some of the veges getting too crispy you can pull them out and set them on a plate covered with aluminum foil to keep warm until the rest of the party is ready to join.
- At the last 15 minutes of roasting lets make the glaze. In a small saucepan add the balsamic vinegar and honey. Bring to a simmer and stir. Reduce to a med-low and continue to simmer and stir until it is thick and coats the back of a spoon. Set aside until ready to use.
- After the baking is finished. Go ahead and drizzle the glaze all over the meat and veges. I like to do it all on the pan for a easy cleanup. To finish, sprinkle fresh chopped basil and serve!
- ENJOY!
