Honey Balsamic Chicken With Green Beans Potatoes Cherry Tomatoes Recipe 455

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HONEY BALSAMIC CHICKEN WITH GREEN BEANS, POTATOES & CHERRY TOMATOES RECIPE - (4.5/5)



Honey Balsamic Chicken with Green Beans, Potatoes & Cherry Tomatoes Recipe - (4.5/5) image

Provided by Claude

Number Of Ingredients 13

1/4 cup balsamic vinegar
6 tablespoons honey
2 to 3 tablespoons olive oil, divided
2 cloves garlic, minced
1 teaspoon dried thyme
3/4 teaspoon dried rosemary
1/2 teaspoon red chili flakes
3/4 teaspoon salt
1/4 teaspoon black pepper
2 lbs chicken breasts (4 each skinless, boneless or whatever)
1-1/2 pounds baby red potatoes, quartered
1 pint cherry tomatoes
1 lb green beans, trimmed

Steps:

  • Preheat oven to 425 degrees Fahrenheit. In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Stir well to mix. Place chicken breast in a resealable plastic bag and pour the marinade over the top (from step above). Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes if chicken is thawed. Overnight is better. Next place the potatoes and cherry tomatoes in a casserole dish, drizzle the remaining olive oil over potatoes, season with salt and pepper and stir to coat. Put the green beans on top of the potatoes and the chicken on top of the green beans evenly spaced in the dished. Pour the marinade over the casserole dish. Place in 425 degree oven and back 30-45 minutes - depending on how much you have. Based the chicken breast with the pan juices. Use a folk to test the potatoes to be cooked soft enough and taste the green beans for tenderness. The chicken should have an internal temperature of 165 degrees. Allow the chicken to rest for 5-10 minutes. Spoon juices over the top and serve.

HONEY BALSAMIC SHEET PAN CHICKEN RECIPE - (3.7/5)



Honey Balsamic Sheet Pan Chicken Recipe - (3.7/5) image

Provided by Golfwidow7

Number Of Ingredients 13

1/4 cup balsamic vinegar
6 tablespoons honey
2 to 3 tablespoons olive oil, divided
2 cloves garlic, minced
1 teaspoon dried thyme
3/4 teaspoon dried rosemary
1/2 teaspoon red chili flakes
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 pounds chicken breasts (4 each), trimmed
1 ­ 1/2 pounds baby red potatoes, quartered
1 pint cherry tomatoes
1 pound green beans, trimmed

Steps:

  • Preheat the oven to 425°F (175°C). To prepare the marinade: In a medium bowl, add the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper; mix well. Place the chicken breasts in a resealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes. Meanwhile, place the potatoes and cherry tomatoes on a sheet pan. Drizzle with the remaining olive oil, season with salt and pepper, and stir to coat. Bake for 25 minutes. Remove the sheet pan from the oven and toss the green beans with the potatoes and tomatoes. Remove the marinated chicken breasts from the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced, on top of the vegetables. Pour the marinade from the bag over the top of the chicken and vegetables. Return the sheet pan to the oven. Bake for 30 to ­40 minutes, periodically basting the chicken breasts with the pan juices, until the internal temperature of the chicken reaches 165°F (74°C). Allow the chicken to rest for 5 to ­10 minutes. Spoon the pan juices over the top of each chicken breast before serving and enjoy.

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