Sheet Pan Balsamic Chicken with Potatoes and Carrots
This easy sheet pan balsamic chicken with potatoes and carrots is loaded with juicy flavor from a tangy-sweet balsamic honey glaze. A hearty one-pan dinner with crispy edges and tender veggies—perfect for busy weeknights.
Equipment
- 1 Sheet pan Large
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts pounded to even thickness
- 1 pound carrots peeled and chopped into 2-inch pieces
- 2 pounds baby red and/or gold potatoes chopped into 1-inch pieces
- 3 tablespoons olive oil
- salt and pepper to taste
- 1 teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 1 cup balsamic vinegar
- ⅓ cup honey
- 2 tablespoons grated parmesan cheese
Instructions
Instructions
- Preheat your oven to 400°F and lightly grease a large sheet pan.
- Toss chopped potatoes and carrots in a bowl with 2 tablespoons olive oil, salt, pepper, garlic powder, dried basil, and thyme until evenly coated.
- Spread veggies out evenly on the sheet pan ensuring they’re not overcrowded.
- Place pounded chicken breasts on top of the veggies. Drizzle with remaining 1 tablespoon olive oil and season with more salt and pepper as desired.
- In a small saucepan over medium heat, stir together the balsamic vinegar and honey. Simmer for 5–7 minutes until slightly thickened.
- Brush half the glaze over the chicken and veggies. Bake in preheated oven for 25–30 minutes or until chicken is cooked through and veggies are tender.
- Drizzle remaining glaze over the cooked chicken and carrots.
- Sprinkle with grated parmesan before serving.
Notes
Leftover glaze can be stored in the fridge in an airtight container and reheated gently. Store meal leftovers in airtight containers for up to 4 days or freeze for later. Reheat slowly to maintain texture and flavor.