Sheet Pan Honey Balsamic Chicken and Vegetables

16 ounces baby red potatoes, quartered
2 cups cherry tomatoes
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
1 pound asparagus, trimmed
2 tablespoons chopped fresh parsley leaves

FOR THE CHICKEN

1/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground black pepper, to taste
4 boneless, skinless chicken breasts

In a medium bowl, whisk together balsamic vinegar, honey, Dijon, garlic, oregano and basil; season with salt and pepper, to taste.

In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place potatoes and tomatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Place chicken around potatoes and tomatoes in a single layer.

Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in asparagus during the last 10 minutes of cooking time.

Serve immediately, garnished with parsley, if desired.

Leave a comment