Description
This easy one-pan meal combines tender balsamic-glazed chicken breasts with crispy roasted potatoes and fresh green beans. The tangy-sweet marinade infuses everything with delicious flavor while the sheet pan cooking method means minimal cleanup. Perfect for busy weeknights when you need a complete, nutritious dinner without the fuss!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 1 pound green beans, trimmed
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, dried oregano, salt, and pepper.
- Add the chicken breasts to the bowl and coat them well with the marinade. Let them marinate for at least 15 minutes.
- While the chicken is marinating, place the halved baby potatoes on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast the potatoes in the preheated oven for 15 minutes.
- After 15 minutes, remove the baking sheet from the oven and push the potatoes to one side. Add the marinated chicken breasts to the other side of the baking sheet.
- Return the baking sheet to the oven and roast for an additional 20 minutes.
- After 20 minutes, add the green beans to the baking sheet, tossing them with the juices from the chicken and potatoes.
- Continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender.
- Remove from the oven and let rest for a few minutes. Garnish with fresh parsley before serving.
Notes
- For extra flavor, add 1 teaspoon of Dijon mustard to the marinade.
- You can substitute chicken thighs for breasts, but cooking time may need to be adjusted.
- If you like your green beans more crisp, add them to the pan during the last 8-10 minutes of cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roast/Bake
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with 1/4 of vegetables
- Calories: 350 kcal
- Sugar: 12g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg
Keywords: one-pan chicken, sheet pan dinner, balsamic chicken, easy weeknight dinner, healthy dinner