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