I love easy meals that don’t dirty up a bunch of dishes! This recipe showed up on my Facebook feed one day that “Tasty” posted. It looked easy and delicious, so I had to try it.
It really was easy and it really was delicious. My husband tried some when I asked him to take it out of the oven and he said, “the chicken is AMAZING!” When we were done eating, he said, “I could eat that entire pan. It’s that good.” Glad he enjoyed it!
This recipe has great textures (I’m a huge texture person) and great flavor! It’s a sweet dish, because of the honey, but it’s not too sweet. It’s honestly the perfect amount of sweetness that makes you keep wanting more. There is also a slight kick to it because of the red chili in the marinade. I assume you could nix the red chili to make it more child friendly, if you’d like, but we like some heat, so we kept it.
One thing we would change next time would be the tomatoes. I don’t really like tomatoes (textures) and my husband felt like the tomatoes added sweetness to each bite that had a tomato and therefore making the dish just a bit too sweet. We love onions and decided we would replace the tomatoes with some pearl onions instead.
Here’s what you’ll need:
- 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 (if you like some kick)
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 pounds chicken breasts (4 each), trimmed
- 1½ pounds baby red potatoes, quartered
- 1 pint cherry tomatoes (or pearl onions)
- 1 pound green beans, trimmed
- 1 gallon freezer bag
- Sheet pan (I used the disposable kind for less clean up!)
Directions:
- Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius).
- 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.
- 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.
- 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.
- Remove the sheet pan from the oven and toss the green beans with the potatoes and tomatoes.
- Remove the marinated chicken breasts from 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.
- Return the sheet pan to the oven. Bake for 30 to 40 minutes, periodically basting the chicken breasts with the pan juices, until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Allow the chicken to rest for 5 to 10 minutes. Spoon the pan juices over the top of each chicken breast before serving.
Bon Appetit!
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