Sheet Pan Balsamic Chicken

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In case you missed it, here’s the recipe:

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Sheet Pan Balsamic Chicken

Author: Christine Van Bloem

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• non-stick spray
• 1/4 cup balsamic vinegar
• 2 garlic cloves minced
• 1 teaspoon Dijon mustard
• 1 teaspoon dried Italian seasoning or dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup olive oil
• 3/4-1 pound red potatoes washed
• 1 head broccoli
• 1-2 large chicken breasts cut in half horizontally into cutlets
• 2 tablespoons Parmesan cheese grated

Instructions

1. Preheat the oven to 400℉.
2. Spray a rimmed baking sheet with non stick spray.
3. In a bowl, combine the balsamic vinegar, garlic, Italian seasoning or basil, mustard, salt and pepper. Whisk together, then stream in olive oil to make marinade. Place chicken in zip-top bag or bowl and pour about half of the marinade over the chicken. Toss chicken to coat and marinate in the fridge while you prep the remaining ingredients. Note: You can marinate the chicken up to 24 hours ahead.
4. Next, cut the potatoes into 1"-2" pieces. Place the potatoes on 1/3 of the pan. Pour half of the remaining marinade over the potatoes and toss to combine. Place sheet pan into the oven for 10 minutes.While to potatoes begin cooking, cut broccoli into florets.
5. Remove the sheet pan from the oven and place the broccoli on the opposite 1/3 of the sheet pan, leaving the center for the chicken. Pour the remaining marinade over the broccoli, tossing to combine. Place the marinated chicken on the center 1/3 of the pan in a single layer. Discard any remaining marinade used for chicken. Place the sheet pan in the oven and bake for 10 minutes.
6. Remove sheet pan from oven and sprinkle Parmesan over the potatoes. Return sheet pan to oven for an additional 5-10 minutes, or until chicken is cooked through (165-degrees internal temperature) and potatoes can be easily pierced with a fork.

sheet pan, broccoli, chicken

dinner