One Pan Balsamic Herb Chicken with Vegetables
 
Prep time
Cook time
Total time
 
Create a sensual mouthful of flavors with this combination of savory herbs and a sweet balsamic marinade. This is perfect for a quick family meal or one to share with friendly neighbors at a casual dinner.
Author:
Recipe type: Chicken
Serves: 6-8 servings
Ingredients
  • 6-8 chicken thighs or breasts
  • 1 pound of baby red potatoes, quartered
  • 1 pint of grape tomatoes
  • 1 T. extra-virgin olive oil
  • 1 pound of whole green beans, ends trimmed
  • Kosher salt
  • Freshly ground black pepper
  • Marinade:
  • ¼ c. balsamic vinegar
  • 6 T. honey
  • 1 T. extra-virgin olive oil
  • 1 T. Dijon mustard
  • 2 garlic cloves, minced or pressed
  • ½ t. dried oregano
  • ½ t. dried basil
  • ½ t. dried rosemary
  • ½ t. dried thyme
  • ½ t. red crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Prepare marinade. Pour into a large Ziploc bag with your desired amount of chicken, either breasts or thighs. Refrigerate while you prepare what follows here.
  3. Line a rimmed baking sheet with non-stick foil.
  4. Spread out quartered potatoes and tomatoes on baking sheet.
  5. Drizzle them with about 1 T. of olive oil. Sprinkle with Kosher salt and a few grinds of black pepper. Toss to coat. Bake for about 20-25 minutes.
  6. Remove pan from oven and toss green beans with potatoes and tomatoes.
  7. Place chicken over the vegetables and drizzle the marinade over the chicken and vegetables.
  8. Bake until chicken reaches temperature of at least 165 degrees when tested at its thickest point, about 20-25 minutes.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/one-pan-balsamic-herb-chicken-vegetables/