To make this balsamic honey sheet pan chicken, you simply marinate the chicken in your balsamic vinegar and honey marinade, add fresh herbs and oil to your vegetables and lay it all out on a sheet pan to be grilled.
Packed full of flavor and healthy veggies it makes for a great family dinner.
Summary
Prep: 10 minutes
Cooking: 35 minutes
Ages: Toddlers to Teens
Difficulty: Easy peasy
Makes: 4 servings
How to make sheet pan chicken?
The best thing about sheet pan chicken is how easy it is. The chicken fillets or thighs get popped in an oven tray with their marinade and vegetables to roast altogether.
For this recipe we have chosen to use mini fillets which cook quicker than chicken thighs. We therefore start by roasting the vegetables, and add the chicken fillets in halfway through the cooking time so that they don’t dry out.
However if you prefer to have it all go in the oven in the same go, you can use the same recipe substituting chicken fillets with chicken thighs. That way it can all go in an oven tray at the same time, and come out 35 minutes later when cooked through.
Is it safe to cook chicken and vegetables together in the same pan?
It’s safe to cook the chicken and vegetables together in the same dish, as long as the chicken is cooked through and the vegetables stay in the oven with the chicken until it is fully done.
An example of what is not safe, is to remove the vegetables when they’re cooked but before the chicken has been cooked through completely.
As a guide a safe internal temperature for the chicken is 75 degrees Celsius, so cut open your chicken pieces to check that they’re cooked through to the middle with no pink bits.
Ingredients
For the chicken mini fillets:
- 4 chicken breasts, cut in half – or 8 chicken mini fillets (about 500 grams)
- ½ cup balsamic vinegar
- 4 tablespoons honey
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon olive oil
Vegetables:
- 1 tablespoon fresh thyme leaves
- 2 tablespoons olive oil
- 100 grams green beans
- 2 carrots, peeled and chopped
- 1.5 peppers, chopped into sticks
- 1 parsnips, peeled and chopped
- Salt and pepper to taste
Note:
We’ve used mini fillets which cook quicker than the roasted vegetables. We have therefore started roasting the vegetables first for 15 minutes before adding in the chicken for another 20 minutes.
If you prefer to roast everything in one go then you can substitute the chicken fillets with chicken thighs (which take longer to cook) and all the ingredients can go in at the start in one pan.
Instructions
Honey balsamic chicken:
- Take the chicken fillets and half them into mini fillets.
- Mix together the balsamic vinegar, honey, lemon juice and garlic in a bowl.
- Add the chicken fillets to the marinade.
- Cover and leave to marinate in the fridge for 20 minutes if time allows.
Vegetables:
- Preheat the oven to 180°C fan setting.
- Peel and chop your parsnips and carrots into evenly sized sticks.
- Chop up your peppers into sticks and top and tail your green beans.
- Place your vegetables in a bowl and mix them with the olive oil and thyme leaves until all the pieces are coated.
- Spread them out on an oven tray. Try to give each piece its own space so that they’re not piled on top of one another. Cook for 15 minutes.
- Make some space in the centre of your tray, add in the chicken fillets and spread them out so that each is spaced out.
- Cook for another 20 minutes or until browned and cooked through.
Balsamic honey sheet pan chicken – our step by step guide:
Marinate the chicken
If using whole chicken fillets chop them in half to make mini fillets.
In a bowl mix the balsamic vinegar, honey, lemon juice, minced garlic and olive oil. Stir well.
Add in the mini chicken fillets. If you have time, cover and place in the fridge to marinate for 20-30 minutes.
Prepare the vegetables
Preheat the oven to 180°C.
You can use your preferred vegetables for roasting. We have chosen to use parsnips, carrots, green beans and peppers.
Peel your carrots and parsnips. Chop all vegetables into long thin slices or sticks.
Mix the vegetables with herbs and oil
Place them in a bowl and coat with olive oil and fresh thyme leaves. Mix well.
Spread out on the oven tray
Take an oven tray and lay out the vegetable pieces so that each one has their space.
Place in the middle shelf of the oven and roast for 15 minutes.
Add in the chicken mini fillets
Remove the pan from the oven. Turn over the vegetables so that they can roast on the other side.
Make space in the centre of the pan and lay out your chicken mini fillets. Pour in the remaining marinade.
Return to the oven until cooked through
Return the oven tray to the oven and roast for another 20 minutes or until the chicken and vegetables are browned and cooked through.
Remove and enjoy as a tasty family dinner!
Enjoy this honey balsamic sheet pan chicken as an easy and tasty family dinner
Balsamic honey sheet pan chicken
Ingredients
For the chicken mini fillets
- 8 chicken mini fillets, or 4 chicken breasts cut in half (about 500 grams)
- 0.5 cup balsamic vinegar
- 4 tablespoons honey
- 1 tablespoon lemon juice
- 1 garlic clove minced
- 1 tablespoon olive oil
For the vegetables
- 1 tablespoon fresh thyme leaves
- 2 tablespoons olive oil
- 100 grams green beans
- 2 carrots peeled and chopped
- 1.5 peppers chopped into sticks
- 1 parsnip peeled and chopped
- salt and pepper to taste
Instructions
Honey balsamic chicken
-
Take the chicken fillets and half them into mini fillets.
-
Mix together the balsamic vinegar, honey, lemon juice and garlic in a bowl.
-
Add the chicken fillets to the marinade.
-
Cover and leave to marinate in the fridge for 20 minutes if time allows.
Vegetables:
-
Preheat the oven to 180°C fan setting.
-
Peel and chop your parsnips and carrots into evenly sized sticks.
-
Chop up your peppers into sticks and top and tail your green beans.
-
Place your vegetables in a bowl and mix them with the olive oil and thyme leaves until all the pieces are coated.
-
Spread them out on an oven tray. Try to give each piece its own space so that they’re not piled on top of one another. Cook for 15 minutes.
-
Make some space in the centre of your tray, add in the chicken fillets and spread them out so that each is spaced out.
-
Cook for another 20 minutes or until browned and cooked through.
