Sheet Pan Balsamic Chicken
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Unrated
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Prep Time
20 mins
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Cook Time
1 hr
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Marinading Time:
2 hrs
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Total Time
3 hrs 20 mins
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Servings
4 servings
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Calories
235 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Balsamic Chicken
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This sheet pan balsamic chicken with cranberry and green beans is the perfect small family holiday meal. Chicken halves are marinated in cranberry balsamic sauce and served with roasted green beans, fresh cranberries, and goat cheese.
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Ingredients
- 1-½ cup Cranberry divided, fresh whole
- ¼ cup balsamic vinegar
- 4 tablespoons olive oil divided
- 2 tablespoons rosemary fresh, roughly chopped
- 2 teaspoons kosher salt
- 4 cloves garlic
- 2 half chicken
- 1 pound green beans trimmed
- ½ teaspoon black pepper to taste
- ¼ cup goat cheese crumbled
Instructions
- In a food processor add ½ cup cranberries, balsamic vinegar, 3 tablespoons olive oil, rosemary, kosher salt, and garlic. Blend until smooth and reserve 1/4 cup of the marinade.
- Add chicken halves to a large gallon ziptop bag and pour the rest of the marinade into the bag and squish around the bag to cover all the chicken in the marinade. Place the chicken in the refrigerator and let marinate for at least 2 hours or up to 24 hours.
- When you're ready to cook the chicken preheat the oven to 375 degrees F and line a rimmed sheet pan with parchment paper.
- Add the marinated chicken to the sheet pan and bake for 45 minutes. Halfway through, baste your chicken with the reserved marinade.
- Remove the chicken from the oven and add the green beans and remaining cranberries around the chicken.
- Drizzle with the remaining tablespoon of olive oil, season with black pepper, and toss to combine.
- Add back to the oven and cook for another 15 minutes. The chicken should register at least 165 degrees F.
- Once fully cooked remove from the oven and sprinkle the beans with goat cheese, serve hot.
- Note: If your chicken halves are smaller cut down your cooking time. If the chicken is larger simple increase your chicken cooking time.
Nutrition Information
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Serving
1serving
Calories
235kcal
(12%)
Carbohydrates
16g
(5%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Cholesterol
7mg
(2%)
Sodium
1228mg
(51%)
Potassium
314mg
(7%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
987IU
(20%)
Vitamin C
20mg
(22%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 235kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 7mg | 2% |
| Sodium | 1228mg | 51% |
| Potassium | 314mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 987IU | 20% |
| Vitamin C | 20mg | 22% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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