Sheet Pan Balsamic-Herb Chicken and Vegetables is an easy, one pot chicken dinner!
Sheet Pan Balsamic-Herb Chicken and Vegetables
Am I the only one obsessed with sheet-pan dinners? I mean, what’s easier than tossing everything with balsamic and herbs and throwing it in the oven for 20 minutes!
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This is my favorite clean-out-the-refrigerator dish. I make this with what ever combination of vegetables I have on hand. You can easily marinate this ahead of time and keep it refrigerator, then dump it on the sheet pan when you’re ready to eat.
How to Freeze
- Let the cooked dish cool completely.
- Portion it into freezer containers and freeze for up to 3 months.
- To serve, thaw in the refrigerator overnight.
- Reheat in a 325°F oven until warmed through 20 minutes or in the microwave in 30 second increments.
Sheet Pan Balsamic-Herb Chicken and Vegetables
Ingredients
Chicken:
- 16 ounces boneless, skinless chicken breasts, halved
- 1 tbsp balsamic vinegar
- 1/2 tbsp extra-virgin olive oil
- 2 cloves crushed garlic
- 2 teaspoons chopped basil
- 1 teaspoon chopped parsley
- 3/4 teaspoon kosher salt
Balsamic Veggies:
- olive oil spray
- 1 large red bell pepper, cored and cut into 1-inch pieces
- 1 medium, 7-ounce zucchini, quartered lengthwise and cut into 1-inch cubes
- 1 cup asparagus, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces, layers separated
- 1 cup cauliflower florets
- 2 tbsp balsamic vinegar
- 1 1/2 tbsp extra-virgin olive oil
- 1 teaspoon kosher salt
- freshly ground black pepper
- 2 teaspoons chopped basil
- 1 teaspoon chopped parsley
Instructions
- Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.
- Season chicken with 1 tablespoon balsamic, 1/2 tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and 3/4 teaspoon salt.
- Marinate while you prep the vegetables, the longer the better.
- In a large bowl toss the vegetables with 2 tablespoon balsamic, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, black pepper, 2 teaspoon basil and 1 teaspoon parsley.
- Spread out onto the sheet pan. Nestle the chicken in with the vegetables and roast until tender in the lower rack of the oven, about 20 minutes until the chicken is cooked through.
- Serve right away.
Last Step:
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- Let the cooked dish cool completely.
- Portion it into freezer containers and freeze for up to 3 months.
- To serve, thaw in the refrigerator overnight.
- Reheat in a 325°F oven until warmed through 20 minutes.
