Step 1 of 14
Sheet Pan Honey Balsamic Chicken and Vegetables
Place the honey, balsamic vinegar, Dijon mustard, dried thyme leaves, and cinnamon (if using) in a gallon-sized zip-top bag. Partially whisk the ingredients together and seal the bag, then shake well to finish combining.
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Step 2 of 14
Sheet Pan Honey Balsamic Chicken and Vegetables
Cut the chicken breasts into 2x1-inch pieces. Season the chicken pieces with salt and black pepper.
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Step 3 of 14
Sheet Pan Honey Balsamic Chicken and Vegetables
Place the chicken pieces in the zip-top bag with the honey balsamic marinade. Seal the bag and gently shake until the chicken is evenly coated. Transfer the zip-top bag to the refrigerator. Allow the chicken to marinate for at least 1 hour, and up to 8 hours.
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Step 4 of 14
Sheet Pan Honey Balsamic Chicken and Vegetables
Preheat the oven to 400°F.
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Step 5 of 14
Sheet Pan Honey Balsamic Chicken and Vegetables
Line a large baking sheet with parchment paper.
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Step 6 of 14
Sheet Pan Honey Balsamic Chicken and Vegetables
Cut the vegetables into uniform pieces. For vegetables like broccoli and cauliflower, cut into 1-inch florets. Slice carrots 1/4 inch thick. For zucchini and summer squash, slice 1/2 inch thick. Cut bell peppers or onions into 1-inch strips. Halve Brussels sprouts, etc.
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Step 7 of 14
Sheet Pan Honey Balsamic Chicken and Vegetables
Transfer the vegetables to the baking sheet. Drizzle the vegetables with olive oil, and season with salt and black pepper.
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Step 8 of 14
Sheet Pan Honey Balsamic Chicken and Vegetables
Using clean hands, toss the vegetables on the sheet until they are evenly coated in oil.
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Step 9 of 14
Sheet Pan Honey Balsamic Chicken and Vegetables
Roast the vegetables on middle rack of oven for 10 minutes.
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Step 10 of 14
Sheet Pan Honey Balsamic Chicken and Vegetables
Use a rubber spatula to push the vegetables away from the center of the sheet, creating a space for the chicken.
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Step 11 of 14
Sheet Pan Honey Balsamic Chicken and Vegetables
Remove the zip-top bag of chicken from the refrigerator. Use tongs to transfer the pieces to the center of the baking sheet, reserving the excess marinade. Continue roasting the chicken and vegetables until the chicken is cooked through and the vegetables are tender, 15-20 minutes.
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Step 12 of 14
Sheet Pan Honey Balsamic Chicken and Vegetables
Check to see that dish is done. Remove from oven or add time as needed.
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Step 13 of 14
Sheet Pan Honey Balsamic Chicken and Vegetables
Set a skillet over medium heat. Pour the reserved marinade into the skillet. Bring the marinade to a low boil and cook, stirring often, until it thickens somewhat, 5-7 minutes. Remove the skillet from the heat.
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Step 14 of 14
Sheet Pan Honey Balsamic Chicken and Vegetables
Spoon the honey-balsamic reduction over the chicken and vegetables, and serve immediately.