Two minutes is all it takes to make a delectable honey balsamic marinade. Throw it together with some chicken in the morning, and come home to sweet and flavorful meat ready for roasting on a sheet pan with an array of colorful vegetables.
Satisfy your sweet tooth with this easy-to-make recipe for Sheet Pan Honey Balsamic Chicken and Vegetables.
1. Info for Sheet Pan Honey Balsamic Chicken and Vegetables
- Cook Time: 2 Hr 0 Min
- Total Time: 2 Hr 0 Min
- Servings: 4
- Calories: 547 kcal
2. Ingredients for Sheet Pan Honey Balsamic Chicken and Vegetables
- 6 Tbsp. honey
- 4 Tbsp. balsamic vinegar
- 1 tsp. Dijon mustard
- 1/2 tsp. dried thyme leaves
- 1/4 tsp. cinnamon
- 1 1/2 lb. chicken breasts
- 1 1/2 tsp. salt, divided
- 1 1/2 lb. mixed vegetables of choice (like broccoli, cauliflower, bell peppers, carrots, zucchini, etc.)
- black pepper
- black pepper
- 2 Tbsp. olive oil
Place the honey, balsamic vinegar, Dijon mustard, dried thyme leaves, and cinnamon (if using) in a gallon-sized zip-top bag. Partially whisk the ingredients together and seal the bag, then shake well to finish combining.
Cut the chicken breasts into 2×1-inch pieces. Season the chicken pieces with salt and black pepper.
Place the chicken pieces in the zip-top bag with the honey balsamic marinade. Seal the bag and gently shake until the chicken is evenly coated. Transfer the zip-top bag to the refrigerator. Allow the chicken to marinate for at least 1 hour, and up to 8 hours.
Preheat the oven to 400°F.
Line a large baking sheet with parchment paper.
Cut the vegetables into uniform pieces. For vegetables like broccoli and cauliflower, cut into 1-inch florets. Slice carrots 1/4 inch thick. For zucchini and summer squash, slice 1/2 inch thick. Cut bell peppers or onions into 1-inch strips. Halve Brussels sprouts, etc.
Transfer the vegetables to the baking sheet. Drizzle the vegetables with olive oil, and season with salt and black pepper.
Using clean hands, toss the vegetables on the sheet until they are evenly coated in oil.
Roast the vegetables on middle rack of oven for 10 minutes.
Use a rubber spatula to push the vegetables away from the center of the sheet, creating a space for the chicken.
Remove the zip-top bag of chicken from the refrigerator. Use tongs to transfer the pieces to the center of the baking sheet, reserving the excess marinade. Continue roasting the chicken and vegetables until the chicken is cooked through and the vegetables are tender, 15-20 minutes.
Check to see that dish is done. Remove from oven or add time as needed.
Set a skillet over medium heat. Pour the reserved marinade into the skillet. Bring the marinade to a low boil and cook, stirring often, until it thickens somewhat, 5-7 minutes. Remove the skillet from the heat.
Spoon the honey-balsamic reduction over the chicken and vegetables, and serve immediately.