Ingredients: |
Ingredients: ¼ cup balsamic vinegar
6 tablespoons honey
2 to 3 tablespoons olive oil, divided
2 cloves garlic, minced
1 teaspoon dried thyme
¾ teaspoon dried rosemary
½ teaspoon red chili flakes
¾ teaspoon kosher salt
¼ teaspoon black pepper
2 pounds chicken breast (4 each), trimmed
1-½ pounds baby red potatoes, quartered
1 pint cherry tomatoes
1 pound green beans, trimmed
|
Directions: |
Directions:1. Preheat oven to 425º.
2. In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt, and pepper. Stir well to mix.
3. Place the chicken breasts in a resealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes.
4. While the chicken marinates, place the potatoes and cherry tomatoes on a sheet pan. Drizzle with the remaining olive oil, season with salt and pepper and stir to coat. Bake for 25 minutes.
5. Remove the sheet pan from the oven and toss the green beans with the potatoes and tomotoes. Remove the marinated chicken breasts form the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced, on top of the vegetables. Pour the marinade from the bag over the top of the chicken and vegetables.
6. Return pan to oven. Bake 30-40 min. periodically basting chicken with pan juices, until chicken reaches 165º.
7. Allow chicken to rest 5-10 minutes. Spoon juices over top of chicken before serving. |
This recipe for Honey Balsamic Sheet Pan Chicken is from