Honey Balsamic Chicken
Name | Quantity | Configuration |
---|
Chicken breasts | 2 lbs | - |
Potatoes | 1.5 lbs | 1 inch cubes |
Cherry tomatoes | 1 pint | - |
Red onions | 2 medium | Quartered |
Green beans | 2 lbs | Trimmed, 1-2 inch pieces |
Carrots | 6 large | Peeled, 1-2 inch sticks |
Name | Quantity | Configuration |
---|
Balsamic vinegar | 0.75 cup | - |
Honey | 0.5 cup | - |
Garlic | 8 cloves | Minced |
Thyme | 3 tsp | - |
Rosemary | 2 tsp | - |
Red chili flakes | 1 tsp | - |
Salt | 1 tsp | - |
Black pepper | 1.5 tsp | - |
Yield: 1x half sheet pan
- Pat
chicken
dry, place in a pan, and season with kosher salt
(0.5 tsp per lb)
Brine
for 1 hr.
- Combine sauce ingredients and combine with
chicken
in a bag.
- Let
chicken
marinade for at least 1 hr
.
- Meanwhile, preheat oven to
425F
.
- Toss
potatoes
with oil, salt, and pepper
. Bake for 25 mins.
- Meanwhile, blanch
green beans
for 5 mins and shock.
- Toss
all vegetables
with parbaked potatoes, more olive oil, salt, and pepper
.
- Remove
chicken
from marinade and place on top of vegetables.
- Pour
bag marinade
over vegetables.
- Bake
20-45 mins
or until chicken is cooked.
- Rest 10 minutes and serve.
- Cooking times vary based off chicken thickness. Butterfly if needed.