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Sheet Pan Balsamic Herb Chicken and Vegetables

Sheet Pan Balsamic Herb Chicken and Vegetables

The ultimate comfort food! The Sheet Pan Balsamic Herb Chicken and Vegetables is an easy weeknight dinner that's full of flavor. Juicy chicken meets vibrant veggies drizzled in balsamic, making it a dish you'll crave. Perfect for busy nights, it’s a wholesome meal ready in no time!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 16 ounces boneless, skinless chicken breasts halved
  • 1 tablespoon balsamic vinegar
  • 0.5 tablespoon extra-virgin olive oil
  • 2 cloves crushed garlic
  • 2 teaspoons chopped basil
  • 1 teaspoon chopped parsley
  • 0.75 teaspoon kosher salt
  • 1 spray olive oil spray
  • 1 large red bell pepper cored and cut into 1-inch pieces
  • 1 medium zucchini quartered lengthwise and cut into 1-inch cubes
  • 1 cup asparagus cut into 1-inch pieces
  • 1 medium red onion cut into 1-inch pieces, layers separated
  • 1 cup cauliflower florets
  • 2 tablespoons balsamic vinegar
  • 1.5 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • 2 teaspoons chopped basil
  • 1 teaspoon chopped parsley

Equipment

  • Chef's Knife
  • Oven
  • Baking Sheet
  • Frying Pan

Method
 

  1. Preheat your oven to 450 degrees F. This temperature is perfect for roasting and helps the chicken develop a lovely golden crust.
  2. Line a large sheet pan with parchment paper if desired. This makes for easy cleanup and prevents sticking.
  3. Season the chicken with balsamic vinegar, extra-virgin olive oil, garlic, basil, parsley, and kosher salt. Make sure to coat the chicken evenly and let it marinate while you prep the vegetables.
  4. In a large bowl, toss the remaining vegetables: red bell pepper, zucchini, asparagus, red onion, and cauliflower florets with balsamic vinegar, olive oil, kosher salt, black pepper, basil, and parsley. Ensure everything is well-coated.
  5. Spread the seasoned vegetables out onto the sheet pan. Make sure they’re in a single layer to allow for even roasting.
  6. Nestle the marinated chicken among the vegetables. This allows the flavors to meld together beautifully while cooking.
  7. Roast in the lower rack of the oven for about 20 minutes, or until the chicken is cooked through and the vegetables are tender. The chicken should reach an internal temperature of 165 degrees F.
  8. Keep an eye on the dish as it cooks. You want the vegetables to be slightly charred yet tender and the chicken to have a golden brown exterior.
  9. Once done, remove the pan from the oven and let it rest for a few minutes. This resting period allows the juices to redistribute within the chicken, keeping it moist.
  10. Serve the Sheet Pan Balsamic Herb Chicken and Vegetables right away while hot. It’s a meal that’s perfect for sharing!

Notes

  • Tip 1: Let the cooked dish cool completely before portioning it into freezer containers. It will last up to three months in the freezer.
  • Tip 2: Thaw in the refrigerator overnight before reheating.
  • Tip 3: Reheat in a 325°F oven until warmed through for about 20 minutes.