Recipe: Sheet Pan Balsamic Glazed Chicken & Potatoes
Sheet pan dinners are easy by nature but this one is especially stress-free, thanks to quick-cooking boneless, skinless chicken breasts. Brushed with a sweet and tangy balsamic glaze and baked alongside crispy potato wedges and tender peppers and onions, the crowd-pleasing protein makes for our smartest sheet pan meal yet.
2 Simple Tricks for the Juiciest Chicken
Yes, all the ingredients cook on one pan — but that doesn’t mean you have to add them all at once. Because the veggies take longer to cook than the chicken, we staggered the cook time to ensure the meat doesn’t overcook. You’ll start the potatoes, onion, and peppers first, then add the chicken to the pan once the potatoes have begun to brown and crisp.
Strategically arranging ingredients on the sheet tray is another way to ensure juicy chicken. After roasting countless batches of potatoes over the years, I’ve learned the pieces on the outer edges of the pan brown more quickly than those in the center. By arranging the spuds on the perimeter of the pan and nestling the chicken in the center, the potatoes get hit with the most direct heat while the chicken is insulated and retains its natural juices.
Skip the Marinade and Make Easy Balsamic Glaze Instead
When simmered on the stove, balsamic vinegar transforms into a sticky-sweet glaze. It’s especially delicious when infused with the earthy aromas of rosemary, honey, and garlic. Drizzle over the chicken, potatoes, and pepper before finishing the dinner under the broiler. It’s so full of flavor, you can skip the step of marinating altogether.
Sheet Pan Balsamic Glazed Chicken and Potatoes
- 1 pound
small red potatoes (2 inches in diameter), halved
small red onion, cut into 8 wedges
medium red or orange bell pepper, cored, seeded, and sliced 1 1/2 inches thick
- 2 tablespoons
- 1 1/2 teaspoons
kosher salt, divided
- 1/2 teaspoon
freshly ground black pepper, divided
- 1/4 cup
- 2 tablespoons
cloves garlic, peeled, divided
(4-inch) sprigs fresh rosemary, divided
boneless, skinless chicken breasts (about 2 pounds total)
Arrange a rack in the middle of the oven and heat to 400°F.
Place the potatoes, onion, and bell pepper on a rimmed baking sheet. Drizzle with the oil, season with 1 teaspoon of the salt and 1/4 teaspoon of the pepper, and toss to combine. Spread into an even layer, arranging the potatoes cut-side down close to the edges of the baking sheet.
Bake until the cut side of the potatoes is golden-brown, about 15 minutes. Meanwhile, combine the vinegar, honey, 1 garlic clove, and 1 sprig rosemary in a small saucepan. Bring to a boil over medium-high heat. Cook until syrupy and reduced by half, about 7 minutes. Discard the rosemary and garlic.
Remove the baking sheet from the oven. Toss the vegetables and spread back into an even layer, leaving a space in the center of the baking sheet. Place the chicken in the center and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Scatter the remaining garlic clove and rosemary sprigs over the chicken. Bake until a knife slides easily into the potatoes and the chicken is almost cooked through, registering 155°F on an instant read thermometer, 12 to 15 minutes.
Remove the baking sheet from the oven and turn the oven to broil. Brush the reduced marinade onto each chicken breast, then drizzle the rest over the vegetables. Broil until the chicken darkens slightly in color, is cooked, registering 165°F on an instant read thermometer, and appears glazed, about 3 minutes. Remove from the oven and let cool 5 minutes. Serve the chicken, potatoes, and vegetables drizzled with the pan juices.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.