This quick and easy sheet pan meal pairs tender rosemary balsamic chicken with roasted brussels sprouts and potatoes. It’s the perfect one pan meal!
Jump to RecipeSheet pan meals are PERFECT for busy weeknight dinners when you just want to get something healthy and tasty on the table FAST. What’s even better is that because they just use one pan, clean up is super simple. More time for you to binge watch that latest Netflix show. ;)
The prep work for this recipe is also insanely simple. It just keeps getting better, am I right?! All you have to do is chop off the ends of your brussels sprouts, peel off the very outer leaves and cut them in half. Depending on the size of your baby yellow potatoes, you can halve, quarter, or cut them a little smaller if needed. And then the only other thing you have to do is separate the rosemary leaves from the stem and finely chop them.
Now it’s time to mix our marinade! In a small bowl, whisk together the olive oil, balsamic vinegar, fresh rosemary, and ground black pepper until all ingredients are well-dispersed.
Place your brussels sprouts, potatoes, and chicken breasts in a large bowl. Pour your marinade over-top everything and mix well until everything is well coated.
Spread your coated chicken breasts, brussels sprouts, and potatoes evenly on a baking sheet lined with a silicone baking mat. Roast in the oven at 400 degrees Fahrenheit for 20-30 minutes, or until chicken reaches an internal temperature of 165 degrees Fahrenheit and brussels sprouts and potatoes can be easily pierced with a fork.
And that’s really all there is to it! Keep any leftovers in an airtight storage container in the refrigerator for 3-5 days, and enjoy!
If you try this recipe, please be sure to leave a rating and your thoughts down in the comments. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Looking for some more sheet pan inspiration? Try out another one of my fantastic sheet pan meals:
Sheet Pan Lemon Parmesan Chicken, Asparagus, and Red Potatoes
Sheet Pan Sweet Onion Cranberry Chicken
Greek-Inspired Sheet Pan Chicken and Veggies
Sheet Pan Maple and Brown Sugar Chicken, Butternut Squash, and Brussels Sprouts
Sheet Pan Fajita Lime Chicken and Veggies
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Sheet Pan Rosemary Balsamic Chicken and Veggies
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 lb brussels sprouts bottom chopped off, outer leaves removed, and halved
- 1/2 lb baby yellow potatoes halved (or quartered if large)
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp fresh rosemary finely chopped
- 1 tsp ground black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with a silicone baking mat, parchment paper, or foil.
- In a large bowl, pour mixture onto chicken breasts, brussels sprouts, and yellow potatoes and toss to coat.
- Place coated chicken breasts, brussels sprouts, and yellow potatoes onto prepared baking sheet. Roast in oven for 20-30 minutes, or until chicken breasts reach an internal temperature of at least 165 degrees Fahrenheit and brussels sprouts and potatoes can be easily pierced with a fork.https://amzn.to/2TpuRZY
Notes
- For a richer flavor and ultra tender chicken breasts, place the chicken and half the marinade in a covered storage container or silicone storage bag and allow to marinate at least overnight.
- If using dried rosemary instead of fresh, use 1/3 the amount listed.
- Try this recipe with red, fingerling, russet, sweet, or your other favorite potato!