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Honey balsamic sheet pan chicken - a great family dinner recipe with mini chicken fillets in balsamic glaze
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5 from 8 votes

Balsamic honey sheet pan chicken

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.
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Author Mas & Pas

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.

Notes

We’ve used mini fillets which cook quicker than 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.