Sheet Pan Chicken Dinner
This Sheet Pan Chicken Dinner recipe is simple to make and full of flavor. A combination of delicious vegetables and chicken tossed with a honey balsamic marinade, then roasted to perfection. This family meal can be made in less than an hour, making it a great dinner option for a busy weeknight!
If you are looking for more easy, family friendly dinner ideas try this Mac and Cheese with Gouda Casserole or Cheesy Beef and Noodle Casserole. Dutch Oven Beef Stew or Chicken Corn Chowder are also great options, especially on a chilly night!
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What ingredients do I need to make the Sheet Pan Chicken Dinner?
This simple sheet pan recipe comes together with thirteen ingredients, many of them you may already have right in your pantry. Here is what you will need to make this chicken dinner.
- Balsamic Vinegar
- Honey
- Olive Oil
- Garlic
- Salt
- Pepper
- Rosemary
- Basil
- Thyme
- Sweet Potato
- Chicken
- Broccolini
- Cherry Tomatoes
How do I make the Roasted Chicken and Vegetables?
There are just a few easy steps to creating this flavorful meal! My favorite part is you will need minimal dishes and it takes less than an hour to make the recipe.
Step 1: Make the Balsamic Honey Marinade
Start off by preheating the oven to 400°F. Prepare a baking sheet with cooking spray or line with parchment paper. Then, make the marinade by combining the balsamic vinegar, honey, 1 tablespoon of the olive oil, garlic, salt, black pepper and herbs in a small bowl. Set aside.
Step 2: Roast the Sweet Potatoes
The sweet potatoes take longer to roast than the rest of the ingredients, so they will go into the oven by themselves first. Add the sweet potato cubes to a large bowl and toss with the remaining tablespoon if olive oil. Transfer the sweet potatoes to the prepared baking tray and roast at 400°F for 15 minutes. Remove from the oven and transfer to a large bowl.
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Step 3: Toss Chicken and Vegetables with Marinade
Add the chicken, red onion slices, broccolini and cherry tomatoes to the bowl with the sweet potatoes. Pour ⅔ of the prepared marinade over them and toss to coat.
Step 4: Roast the Chicken and Vegetables
Transfer the chicken and vegetables back onto the sheet pan. Roast in the oven at 400°F for another 15 minutes until chicken is cooked through (no longer pink). Baste with more marinade frequently and as needed. Remove from the oven, serve and enjoy!
How do I serve the Sheet Pan Chicken?
I love making this recipe as it is a complete meal all by itself. However, it can also be served over rice or pasta if you are looking for a heartier meal for the family. To keep it low carb, it is delicious served on a bed of sautéed spinach or over zucchini noodles.
Can I store the Chicken and Vegetables?
If there are leftovers, they can be stored in a covered container in the refrigerator for up to 3 days. The chicken can be reheated in the microwave or on low in the oven. However, this recipe is best eaten fresh out of the oven as the chicken tends to dry out when reheated.
Are there any variations to the recipe?
This sheet pan dinner recipe has many variations that you could try! The vegetables can be changed up to just about anything that you have available in the refrigerator. In fact, it is a great way to use up any veggies on the brink of going bad. Just keep in mind that some vegetables (like the sweet potatoes) may take longer to cook, so they will need to go in the oven ahead of the chicken and more tender vegetables. If you prefer chicken thighs, use them instead of the chicken breast.
Sheet Pan Chicken Dinner with Honey Balsamic Marinade
Ingredients
- ½ cup balsamic vinegar
- ¼ cup honey
- 2 tablespoon olive oil divided
- 2 cloves garlic minced
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon rosemary dried
- 1 teaspoon basil dried
- 1 teaspoon thyme
- 1 large sweet potato peeled and cubed
- 1 lb chicken breast boneless and skinless
- 1 red onion sliced
- 8 ounces broccolini
- 1 lb cherry tomatoes
Instructions
- Preheat oven to 400°F and spray a large baking sheet/tray with cooking spray or line with parchment paper
- To make the marinade, combine the balsamic vinegar, honey, 1 tablespoon olive oil, garlic, salt, black pepper and herbs in a small bowl. Set aside.
- In another bowl, mix the sweet potato cubes with the remaining 1 tablespoon of olive oil. Transfer to the prepared baking tray and roast at 400°F for 15 minutes. Remove from the oven and transfer to a large bowl.
- Add chicken, onion, broccolini and tomatoes to the bowl with the potatoes. Pour ⅔ of the prepared marinade over them and toss to coat.
- Transfer the mix back onto the baking tray and roast in the oven at 400°F for another 15 minutes until chicken is cooked through (no longer pink). Baste with more marinade frequently as required. Remove from oven and enjoy!
