Sheet Pan Balsamic Chicken with Potatoes and Carrots
User Reviews
4.8
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Calories
599 kcal
-
Course
Main Course
-
Cuisine
American
Sheet Pan Balsamic Chicken with Potatoes and Carrots
Description
Sheet Pan Balsamic Chicken with Potatoes and Carrots combines pounded chicken breasts with a mix of baby red or gold potatoes and peeled chopped carrots on a single pan. Each component is tossed with olive oil, salt, pepper, garlic powder, dried basil, and thyme to create a balanced savory profile. The balsamic glaze is made by boiling balsamic vinegar and honey until reduced by half, concentrating its flavor and viscosity.
Half of the warm balsamic glaze is spooned over the chicken at the start of baking at 400°F (200°C), allowing it to caramelize and enrich the chicken's surface. Parmesan cheese is sprinkled on the potatoes before roasting, adding a nutty, salty crust. The vegetables roast tender while the chicken cooks through. Remaining glaze is drizzled over the chicken and carrots just before serving for added sweetness and tang.
This meal comes together with minimal cleanup and fills the plate with protein and vegetables. It pairs well with a simple side salad or steamed greens for a complete dinner.
Extra balsamic glaze can be refrigerated in an airtight container and gently reheated by microwave or stovetop to use later as a finishing sauce.
Ingredients
- 4 chicken breast pounded to even thickness, boneless skinless
- 1 pound carrot peeled and chopped into 2-inch pieces
- 2 pounds potato chopped into 1-inch pieces, baby red and/or gold
- 3 tablespoons olive oil
- salt to taste
- black pepper to taste
- 1 teaspoon garlic powder
- ½ teaspoon basil dried
- ½ teaspoon thyme dried
- 1 cup balsamic vinegar
- ⅓ cup honey
- 2 tablespoons Parmesan Cheese grated
Instructions
- Preheat oven to 400 degrees. Arrange potatoes in a single layer on one third of a greased sheet pan, chicken on one third of the pan, and carrots on the remaining third.
- In a medium sauce pan bring balsamic vinegar and honey to a boil. Cook for about 5 minutes until reduced by half, then remove from heat and pour into a heat-safe bowl.
- Drizzle oil over the potatoes, chicken, and carrots. Rub the oil over the chicken with your fingertips. Season potatoes, chicken and carrots with salt and pepper to taste, garlic powder, basil, and thyme.
- Spoon half of the balsamic sauce over the chicken. Sprinkle parmesan cheese over the potatoes. Bake for 20-25 minutes until chicken is cooked through and carrots and potatoes are tender. Drizzle remaining balsamic sauce (it should be slightly thickened now after cooling) over the chicken and carrots and serve.
Notes
- Store leftover balsamic glaze in a sealed container in the refrigerator.
- Reheat glaze gently in the microwave or on the stove before using again.
- Chicken breasts should be pounded to even thickness to ensure uniform cooking.
- Use baby red or gold potatoes chopped approximately 1 inch for even roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 599 kcal
% Daily Value*
| Calories | 599kcal | 30% |
| Carbohydrates | 85g | 28% |
| Protein | 31g | 62% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 278mg | 12% |
| Potassium | 1838mg | 39% |
| Fiber | 8g | 32% |
| Sugar | 40g | 80% |
| Vitamin A | 19010IU | 380% |
| Vitamin C | 53mg | 59% |
| Calcium | 123mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
