Flavors of this One Pan Balsamic Herb Chicken with Vegetables will just burst in your mouth. In about and hour, you can have this savory, yet subtly sweet dish ready to share. It is a welcome meal to regularly devour in our home and if you like herb-infused food, you will find this satisfies your senses with a large amount of pleasure.
How amazing can these vegetables and marinated chicken be together? I’ll let you be the judge, but I’m sure you will rule in its favor. Go ahead and preheat the oven and prepare the marinade. In this version, I used 6 boneless/skinless chicken thighs. Honestly, this marinade can handle more chicken than this, so if you need to expand the number of portions this creates, then add a couple more pieces. Moist flavor of thighs blends well with the herbs in the marinade. However, I have also made this using the individually packaged boneless/skinless chicken breasts that are portion-sized.
Onto the non-stick foil-lined rimmed baking sheet, place the quartered potatoes and the pint of tomatoes. Drizzle with olive oil, then sprinkle lightly with salt and a few grinds of black pepper. Toss to coat. Bake for about 20-25 minutes.
Remove the pan from the oven and add the string beans, tossing to mix within the other vegetables. Place the chicken on top of the vegetables and drizzle the marinade over the whole pan. After baking for another 10 minutes, remove from oven and baste with marinade juices. Return it to the oven for about another 10-15 minutes or until internal temperature registers at least 165 degrees.
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Cook time:
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Serves: 6-8 servings
- 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
- Preheat oven to 400 degrees.
- 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.
- Line a rimmed baking sheet with non-stick foil.
- Spread out quartered potatoes and tomatoes on baking sheet.
- 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.
- Remove pan from oven and toss green beans with potatoes and tomatoes.
- Place chicken over the vegetables and drizzle the marinade over the chicken and vegetables.
- Bake until chicken reaches temperature of at least 165 degrees when tested at its thickest point, about 20-25 minutes.
