April 4, 2019

Sheet Pan Balsamic Honey Chicken

Sheet Pan Balsamic Honey Chicken. This low-maintenance recipe has tender chicken in a balsamic honey sauce and lots of perfectly seasoned roasted vegetables. A quick and easy weeknight dinner.

Sheet Pan Dinners

Dinners that are cooked on one pan make me happy. They’re super easy to make and clean up. Both of those things are crucial on weeknights. A few weeks ago I made Sheet Pan Lemon Chicken with Vegetables and it started me on a sheet pan dinner kick.

Failed Attempts

I tried this recipe four times before I got it the way I wanted. The first time I used dried herbs, and they just didn’t have the flavor I wanted. Second time I used way too many vegetables, and they didn’t cook properly. The third try was pretty close to what I wanted, but the carrots were a bit too tough and the flavors weren’t quite right yet. Forth time was the charm!

Sheet Pan Balsamic Honey Chicken

Here are a few tips for making this recipe:

If your carrots haven’t softened after the first ten minutes of cooking, put them in for another five minutes. Or, if the carrots are thicker than about 3/4″, cut them in half.
Don’t be tempted to use all dried herbs. The fresh herbs are key.
The chicken should be cut to about 1 1/2″ cubes. If they’re too thick, they won’t cook through, too thin and they will get chewy. Cut a couple of pieces in half to make sure they’re cooked through before servings.

Sheet Pan Balsamic Honey Chicken

Sheet Pan Balsamic Honey Chicken. This low-maintenance recipe has tender chicken in a balsamic honey sauce and lots of perfectly seasoned roasted vegetables. A quick and easy weeknight dinner.

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Course: Dinner

Prep Time: 10

Cook Time: 35

Servings: servings

Calories: 249

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Ingredients

Chicken

1.5 pounds chicken cut into about 1” sized cubes
3 tbsp balsamic vinegar
3 tbsp honey
1 teaspoon kosher salt
¼ teaspoon black pepper
½ tbsp. dried oregano
¼ teaspoon ground thyme
2 teaspoons fresh minced garlic

Vegetables

2 cups baby carrots
1 red pepper cut into thin slices
2 medium sweet onions cut into chunks
1 lb asparagus cut into 2-3” sized pieces
2 tbsp butter
2 tbsp honey
1 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon onion powder
1 tbsp fresh rosemary chopped
1 teaspoon fresh thyme chopped

Instructions

Chicken

In a medium sized bowl, stir together balsamic, honey, salt, pepper, oregano, thyme, and garlic. Add in cut chicken and stir. Let marinate for at least one hour.

Vegetables and Cooking

Preheat oven to 425 degrees. For easier cleanup, line a large baking sheet (~12”x17”) with aluminum foil or a silicone baking mat.
Place carrots on baking sheet. Melt butter and lightly brush some of the butter over carrots – you will use about ½ tbsp. of butter for this, reserve the rest of the butter.
Cook carrots in preheated oven for 10 minutes. While carrots are cooking, stir the rest of the melted butter together with 2 tbsp of honey. Toss red pepper and onion with honey butter mixture. In a small bowl, stir together salt, pepper, onion powder, fresh rosemary, and fresh thyme.
After carrots have cooked for 10 minutes, remove pan from oven. Add the onion and pepper to the pan and then toss all the vegetables together several times. Sprinkle the spice mix evenly over the vegetables.
Use a spoon to spread chicken in marinade evenly among the vegetables. As you spoon out the chicken, marinade will come with the chicken, but you will end up with some marinade in the bowl at the end that you will not use. Return pan to oven and cook for 10 minutes.
Remove pan and sprinkle asparagus over the top of the chicken and vegetables. Then, toss all the vegetables and chicken several times. Return to oven and cook for another 15 minutes, or until vegetables are softened and chicken is cooked through.