Sheet Pan Rosemary Balsamic Chicken and Veggies
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!
Servings 4 people
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!