If you’re looking for a quick and satisfying meal that requires minimal effort without sacrificing flavor, then Sheet Pan Balsamic Chicken with Potatoes and Carrots is your answer! This one-pan wonder combines tender, juicy chicken breasts marinated in a tangy balsamic glaze with vibrant vegetables that roast beautifully alongside. The simplicity of this dish allows you to prepare it in less than an hour while delivering maximum taste. With just a handful of ingredients and straightforward steps, you can easily whip up this delightful recipe for busy weeknights or casual get-togethers. As the chicken cooks to perfection in the oven, the potatoes and carrots soak up the savory juices, creating a harmonious blend of flavors that make every bite memorable. Whether you’re an experienced cook or just starting out in the kitchen, this recipe will surely impress!
Why You’ll Love This Sheet Pan Balsamic Chicken with Potatoes and Carrots
- Quick and Easy: Minimal prep time and straightforward steps make this recipe stress-free, even for novice cooks
- Flavorful and Versatile: Enjoy outstanding flavor with ingredients you can easily customize by adding your favorites or adjusting spices
- Perfect for Any Occasion: Ideal for casual gatherings, holiday celebrations, or weeknight dinners
Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust the amount depending on how many people you’re feeding
- Fresh Carrots: Choose firm carrots for optimal sweetness; cut them into even-sized pieces for uniform cooking
- Baby Potatoes: Use small potatoes like fingerlings; they don’t require peeling and cook evenly
- Balsamic Vinegar: Look for high-quality balsamic vinegar to enhance the dish’s flavor profile
- Olive Oil: A good extra virgin olive oil works best to add richness to the marinade
- Fresh Garlic: Choose firm cloves; minced garlic adds aromatic depth to the dish
For the Sauce:
- Dried Thyme: This herb complements the flavor of the chicken perfectly; feel free to use fresh if available
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Sheet Pan Balsamic Chicken with Potatoes and Carrots
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Preheat your oven to 400°F (200°C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it.
Step 2: Prepare the Marinade
In a medium bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and pepper until well combined.
Step 3: Marinate the Chicken
Place your chicken breasts in a resealable bag or shallow dish. Pour half of the marinade over the chicken. Seal or cover it and let it marinate while preparing other ingredients.
Step 4: Arrange Vegetables on Baking Sheet
Chop baby potatoes in halves if they are larger than bite-size pieces. Toss them along with carrot pieces on the baking sheet. Drizzle remaining marinade over them.
Step 5: Add Chicken to Baking Sheet
Remove marinated chicken from its container and place it on top of the vegetables on your baking sheet.
Step 6: Bake Time
Bake everything in preheated oven for about 30-35 minutes until chicken is cooked through (internal temperature should reach at least 165°F/75°C) and vegetables are tender.
Transfer to plates and drizzle with sauce for the perfect finishing touch.
Tips and Tricks
Here are some helpful tips to ensure the best results for your dish:
- Even Cooking: Make sure all ingredients are cut to similar sizes for consistent cooking times
- Temperature Control: Let ingredients reach room temperature before starting for better results
- Advanced Technique: For enhanced flavor, try marinating the ingredients overnight
How to Serve Sheet Pan Balsamic Chicken with Potatoes and Carrots
This Sheet Pan Balsamic Chicken with Potatoes and Carrots is versatile and pairs wonderfully with:
- Rice or Potatoes: A hearty base that soaks up the delicious sauce.
- Fresh Salad: Adds a crisp and refreshing contrast to the rich flavors of the dish.
- Crusty Bread: Perfect for enjoying every last drop of the flavorful sauce.
Feel free to pair it with your favorite sides for a personalized meal!
Make Ahead and Storage
- Make Ahead: Prepare the chicken and vegetables by marinating them in balsamic vinegar for at least one hour, or ideally overnight. Store the marinated ingredients covered in the refrigerator until you are ready to cook, which can save you about 15 minutes on prep time.
- Storing: Store any leftover Sheet Pan Balsamic Chicken in an airtight container in the refrigerator for up to four days. For longer storage, freeze portions in freezer-safe containers for up to three months. Ensure they are well-sealed to prevent freezer burn.
- Reheating: To reheat, preheat your oven to 350°F (175°C). Place the chicken and vegetables on a baking sheet and cover them loosely with foil. Heat for about 15-20 minutes or until warmed through. Alternatively, use a microwave-safe dish and heat in short intervals until hot, stirring occasionally to ensure even warming.
FAQs for Sheet Pan Balsamic Chicken with Potatoes and Carrots
What is the best way to prepare Sheet Pan Balsamic Chicken with Potatoes and Carrots?
To prepare Sheet Pan Balsamic Chicken with Potatoes and Carrots, start by preheating your oven to 400°F (200°C). While the oven heats up, marinate your chicken breasts in a mixture of balsamic vinegar, olive oil, honey, garlic, salt, and pepper for at least 30 minutes. Chop your potatoes and carrots into uniform pieces to ensure even cooking. Arrange the marinated chicken, potatoes, and carrots on a large sheet pan. Drizzle any remaining marinade over the vegetables. Bake for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. This method ensures everything cooks together perfectly, allowing flavors to meld beautifully.
Can I use other vegetables in this recipe?
Absolutely! One of the best aspects of Sheet Pan Balsamic Chicken with Potatoes and Carrots is its versatility. You can easily substitute or add other vegetables based on your preferences or what you have on hand. Consider using bell peppers, zucchini, or red onions for added flavor and color. If you’re looking for greens, broccoli or green beans also work well. Just remember to adjust cooking times slightly if using quicker-cooking vegetables to prevent overcooking them while ensuring the chicken remains juicy.
How long will leftovers last when making Sheet Pan Balsamic Chicken with Potatoes and Carrots?
Leftovers from Sheet Pan Balsamic Chicken with Potatoes and Carrots can last in your refrigerator for up to three days when stored properly in an airtight container. To reheat, place the chicken and veggies in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Alternatively, you can use a microwave but be cautious not to overheat as it may dry out the chicken. For longer storage, consider freezing leftovers for up to three months; just ensure they are well-wrapped to prevent freezer burn.
What can I serve with Sheet Pan Balsamic Chicken with Potatoes and Carrots?
Sheet Pan Balsamic Chicken with Potatoes and Carrots makes a complete meal on its own; however, you might want to complement it with additional sides for variety. A fresh green salad drizzled with a light vinaigrette pairs nicely, adding freshness to balance the rich flavors of the chicken dish. You could also serve it alongside crusty bread or rolls to soak up any leftover balsamic glaze on your plate. For a heartier option, consider serving over cooked quinoa or rice to absorb those delicious juices.
Is this recipe suitable for meal prep?
Yes! Sheet Pan Balsamic Chicken with Potatoes and Carrots is an excellent choice for meal prep due to its simplicity and ability to store well. You can prepare multiple servings at once and portion them into individual containers once cooked. This dish holds up nicely in the fridge throughout the week. Simply reheat portions as needed for quick lunches or dinners. Adding variety by changing up your vegetable choices during different meal prep sessions keeps things exciting without requiring extra effort.
Can I make this dish ahead of time?
You can certainly prepare some elements of Sheet Pan Balsamic Chicken with Potatoes and Carrots ahead of time for convenience. Marinate the chicken in advance—ideally overnight—to allow deeper flavor absorption. You can also chop your potatoes and carrots a day prior; just store them in water in the refrigerator to keep them fresh. On cooking day, drain any excess water from veggies before roasting them alongside marinated chicken directly from the fridge without losing much quality.
Conclusion
In summary, preparing Sheet Pan Balsamic Chicken with Potatoes and Carrots is straightforward yet flavorful, making it perfect for busy weeknights or meal prep sessions. The combination of tender chicken infused with tangy balsamic vinegar alongside roasted potatoes and carrots creates a wholesome family dinner that everyone will enjoy. Feel free to customize this dish by adding different vegetables or adjusting seasoning levels according to taste preferences—this flexibility enhances its appeal even further! With only one pan required for cooking cleanup becomes easier too! Enjoy this delightful recipe that’s both satisfying and nutritious!
Print
Easy Sheet Pan Balsamic Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
Description
Sheet Pan Balsamic Chicken with Potatoes and Carrots is the ultimate one-pan meal that delivers bold flavors with minimal effort. Juicy chicken breasts marinated in a tangy balsamic glaze roast alongside tender potatoes and vibrant carrots, creating a deliciously satisfying dish perfect for busy weeknights or casual gatherings. With just a handful of ingredients and straightforward steps, you can whip up this delightful recipe in under an hour, making it an easy favorite for families and friends alike.
Ingredients
– Boneless, skinless chicken breasts
– Baby potatoes (fingerlings preferred)
– Fresh carrots
– Balsamic vinegar
– Olive oil
– Fresh garlic
– Dried thyme
Instructions
1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a bowl, whisk balsamic vinegar, olive oil, minced garlic, thyme, salt, and pepper. Marinate chicken in half of the mixture while preparing vegetables.
3. Chop baby potatoes and carrots; toss on the baking sheet with remaining marinade.
4. Place marinated chicken on top of the vegetables.
5. Bake for 30-35 minutes until chicken reaches 165°F (75°C) internally and vegetables are tender.
Notes
– Feel free to swap vegetables like bell peppers or zucchini for extra flavor.
– Marinate chicken overnight for enhanced taste.
Nutrition
- Calories: 350
- Fat: 15g
- Carbohydrates: 30g
- Protein: 30g