I must confess that I’m fascinated with the Sheet Pan recipes that are the latest trend going around the Internet. The below recipe offers a protein, a starch, and a green vegetable, all in one pan, for easy cleanup.
Balsamic Chicken with Asparagus & Carrots Sheet Pan
Prep time
Cook time
Total time
Balsamic Chicken with Asparagus & Carrots Sheet Pan Recipe
Author: Jeannette Hollenbeck
Recipe type: Entree
Serves: 4-6
Ingredients
- 4-6 boneless and skinless chicken thighs
- 2 bunches whole slender carrots with tops removed (multi color carrots used here)
- 1 bunch whole slender asparagus
- ¼ cup balsamic vinegar
- ¼ cup fat free Zesty Italian Dressing
- Salt and pepper
- Parchment paper for pan
Instructions
- Preheat oven to 450°
- Mix Balsamic vinegar and Italian dressing in a measuring cup
- Marinate chicken in a ziplock bag with 2 Tablespoons of vinegar and dressing, toss to coat
- Marinate vegetables in a ziplock bag (separate from chicken) with 2 tablespoons vinegar and dressing mixture, toss to coat
- Reserve remainder of vinegar and dressing mixture
- Line a large rimmed baking sheet with parchment paper and spray lightly with cooking spray
- Place vegetables in single layering on baking sheet, sprinkle with salt and pepper and roast 10 minutes
- Push vegetables to the sides of the pan
- Discard Chicken ziplock bag with marinade and add chicken thighs down the center, sprinkle chicken with salt and pepper
- Drizzle some of reserved vinegar and dressing mixture over chicken and vegetables
- Roast all 10 minutes or until vegetables are fork tender and chicken is no longer pink in center
- Dizzle any remaining vinegar and dressing mixture over chicken and vegetables when serving
- If you run out of vinegar and dressing mixture, just mix up a bit more for serving
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