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Home / Dietary Concerns / Gluten Free / Balsamic Chicken Sheet-Pan Dinner

Balsamic Chicken Sheet-Pan Dinner

Feb 23, 2017 · Leave a Comment

Balsamic Chicken Sheet-Pan Dinner

I’ve recently become a HUGE fan of sheet-pan meals, as they’re incredibly easy to toss together, and you only need to wash one pan! Fewer dishes is always a win in my book! I make things even easier by tossing the veggies directly on my rimmed baking sheet, because again…fewer dishes. 😉  This Balsamic Chicken Sheet-Pan Dinner is my latest favorite meal that comes together in no time at all!

Balsamic Chicken Sheet-Pan Dinner

Although you can marinade the chicken in as little as 2 hours, I highly recommend marinating it for at least 12 hours, and up to 24! I’ll often let the chicken sit in the marinade overnight and then cook it up the following night. The longer the better!

If you’re feeding a crowd or love having leftovers on hand (I LOVE leftovers!), then feel free to double this recipe!

Balsamic Chicken Sheet-Pan Dinner

Enjoy this recipe for my Balsamic Chicken Sheet-Pan Dinner!

Balsamic Chicken Sheet-Pan Dinner

Print Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Marinade Time 2 hours hrs
Total Time 2 hours hrs 40 minutes mins
Servings 4

Equipment

  • Oven

Ingredients
  

For the Marinade:

  • 1/2 cup balsamic vinegar
  • 2 tablespoons olive or avocado oil
  • 5 cloves garlic, minced (or 1 ½ teaspoons garlic powder)
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Remaining Ingredients:

  • 4 boneless, skinless chicken breasts or thighs (approximately 1 1/2 pounds)
  • 1 tablespoon ghee, grass-fed butter or coconut oil, melted
  • 1 medium yam or sweet potato, cut into 1 inch pieces I used a Japanese yam)
  • 8 ounces Brussels sprouts, ends trimmed and cut in half
  • 4 ounces white mushrooms, stems trimmed

Instructions
 

  • Place all of the marinade ingredients into a Ziploc bag, or ceramic/glass bowl. Add the chicken and toss to coat. Place the chicken into your refrigerator to marinade for at least 2 hours, and up to 24 hours (the longer, the better).
  • Preheat your oven to 425 degrees. Toss the vegetables along with the melted ghee/butter/coconut oil directly on a rimmed baking sheet. Place the marinated chicken on top of the vegetables.
  • Roast the chicken and vegetables for 25-30 minutes, or until the vegetables are browned and the chicken is cooked through. Enjoy!!
Tried this recipe?Let us know how it was!

Balsamic Chicken Sheet-Pan Dinner

Balsamic Chicken Sheet-Pan Dinner

Balsamic Chicken Sheet-Pan Dinner

Disclaimer: This post contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!

Dairy Free, Egg Free, Gluten Free, Lunch/Dinner, Nut Free, Paleo, Sheet Pan, Whole30 balsamic, chicken, easy, healthy, Paleo, primal, sheet-pan

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Hi! I’m Kristen.

After being diagnosed with an autoimmune disease at the age of 12, I’ve come to learn that while we don’t always have control over what happens to us, we can always control how we respond and what we do next.
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