Honey Balsamic Chicken

Honey balsamic glazed chicken with roasted vegetables makes for and easy weeknight sheet pan dinner!

Perfectly roasted broccoli, carrots, tomatoes and red onion with honey balsamic chicken is the dinner everyone loves!

We love sheet pan dinners around here or tray bakes as they are sometimes called!

This sheet pan chicken and vegetables is one that I turn to time and time again. It is so easy to change up the vegetables or add a little spice to the glaze.

Ingredients.

• Chicken breasts - boneless, skinless. Thighs will also work.
• Olive oil, salt and pepper.
• Broccoli florets - can use frozen broccoli, just thaw it before hand.
• Carrots - I had a bag of baby carrots, normally I just slice regular carrots.
• Cherry tomatoes.
• Red onion - can use white or yellow, but red is so sweet when roasted.
• Honey, balsamic vinegar, butter and garlic powder.

Step by step instructions.

Preheat oven to 425°F. Spray a baking sheet with cooking spray or drizzle with oil and spread it around.

Cut broccoli into large florets, slice carrots if not using baby carrots and cut the onion into wedges.

Place the vegetables in a large bowl and toss with olive oil and salt and pepper.

Spread the vegetables on the baking sheet and roast for 15 minutes.

Place the chicken on a plate and salt and pepper it and let it come to room temperature while the vegetables are roasting.

Note - the broccoli will get charred with the total amount of cooking. If you would like less char on your broccoli, add it later when you add the chicken and the tomatoes.

While the vegetables are roasting, combine the honey, balsamic vinegar, butter and garlic powder in a small sauce pan and heat over medium heat until dark and bubbly, slightly thickened. You can also microwave it at 30 second intervals, stirring in between, until it's dark and bubbly for a total of 2 to 3 minutes.

Spoon out 2 tablespoons of the glaze to use on the chicken and save the rest to drizzle over during serving.

Take the pan of vegetables from the oven, stir them. Add the tomatoes and chicken to the pan and brush the reserved glaze over the chicken.

Roast for 20 to 25 minutes or until the chicken reaches 165°F - Chicken Temperature Guide.

Serve drizzled with the remaining glaze.

This is such a quick and easy chicken dinner! We love it.

I like to change up the vegetables. In the fall, it might be sweet potatoes or butternut squash instead of the broccoli. In the summer it might me zucchini and yellow squash added when the tomatoes and chicken are added.

Sometimes I had red pepper flakes to the glaze or a little sriracha for spice.

I found this recipe at the Pillsbury sight, but modified it a bit to include red onions and some of the other variations.

More easy chicken dinners.

Recipe.

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