Description
One Pan Balsamic Chicken and Veggies delivers bold flavor with barely any cleanup. Juicy chicken and roasted vegetables soak up tangy balsamic goodness.
Ingredients
Scale
Main Ingredients:
- 4 chicken breasts
- 1 pound baby potatoes
- 2 cups broccoli florets
- 1 red bell pepper
Supporting Ingredients:
- 2 tablespoons olive oil
- 4 tablespoons balsamic vinegar
- 2 cloves garlic
- 1 tablespoon honey
Seasonings:
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400°F and select a large sheet pan for simple preparation.
- Halve 1 pound baby potatoes into uniform chunks for even roasting.
- Dice 1 red bell pepper into bite-sized pieces that will cook quickly.
- Finely chop 2 garlic cloves to distribute robust flavor across the dish.
- Coat sheet pan with 2 tablespoons olive oil, creating a non-stick surface.
- Blend 2 teaspoons Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper in a small bowl.
- Use paper towels to thoroughly dry 4 chicken breasts, removing excess moisture.
- Season chicken breasts generously on both sides with prepared spice mixture.
- Position chicken breasts centrally on the sheet pan, spreading them with space between.
- Arrange 1 pound halved potatoes and 2 cups broccoli florets around the chicken.
- Sprinkle minced garlic across vegetables for enhanced aromatic profile.
- Combine 4 tablespoons balsamic vinegar with 1 tablespoon honey in a small bowl.
- Drizzle balsamic-honey mixture over entire pan, ensuring complete ingredient coverage.
- Roast pan in 400°F oven for 22-25 minutes until chicken reaches 165°F internal temperature.
- Allow chicken to rest 3-5 minutes after removing from oven, helping juices redistribute.
Notes
- Potato size matters for even cooking, so slice them uniformly to ensure every piece gets perfectly crispy and tender.
- Use a meat thermometer to check chicken doneness, as ovens can vary and preventing dry chicken is crucial for a delicious meal.
- For a low-carb version, swap potatoes with cauliflower or zucchini chunks and reduce cooking time by 5-7 minutes.
- If fresh broccoli isn’t available, frozen florets work well but add them directly from frozen and increase initial roasting time by 3-4 minutes.
- Prep Time: 15 minutes
- Cook Time: 22-25 minutes
- Category: Chicken
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 340 kcal
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg