Sheet Pan Balsamic-Herb Chicken and Vegetables

Sheet Pan Balsamic-Herb Chicken and Vegetables

4 servings
This easy, 30 minute sheet-pan dinner is loaded with vegetables and seasoned with balsamic and herbs.

Ingredients

  • boneless
    16 oz
  • balsamic vinegar
    1 tbsp
  • extra-virgin olive oil
    ½ tbsp
  • garlic
    2 clove
  • basil
    2 tsp
  • parsley
    1 tsp
  • kosher salt
    ¾ tsp
  • olive oil spray
  • red bell pepper

    cored and cut into 1-inch pieces

    1 large
  • 1 medium

    7-ounce zucchini, quartered lengthwise and cut into 1-inch cubes

    1 medium
  • asparagus

    cut into 1-inch pieces

    1 c
  • red onion

    cut into 1-inch pieces, layers separated

    1 medium
  • cauliflower florets
    1 c
  • balsamic vinegar
    2 tbsp
  • extra-virgin olive oil
    1 ½ tbsp
  • kosher salt
    1 tsp
  • freshly ground black pepper
  • basil
    2 tsp
  • parsley
    1 tsp

Directions

  1. 1

    Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.

  2. 2

    Season chicken with 1 tablespoon balsamic, 1/2 tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and 3/4 teaspoon salt.

  3. 3

    Marinate while you prep the vegetables, the longer the better.

  4. 4

    In a large bowl toss the vegetables with 2 tablespoon balsamic, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, black pepper, 2 teaspoon basil and 1 teaspoon parsley.

  5. 5

    Spread out onto the sheet pan. Nestle the chicken in with the vegetables and roast until tender in the lower rack of the oven, about 20 minutes until the chicken is cooked through.

  6. 6

    Serve right away.

Sheet Pan Balsamic-Herb Chicken and Vegetables

Sheet Pan Balsamic-Herb Chicken and Vegetables

40 min4 servings251 cal

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