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Sheet Pan Balsamic Chicken With Potatoes & Carrots

Here's a great easy weeknight recipe from Creme de la Crumb.


4 boneless chicken breasts, pounded to even thickness
1 lb carrots, peeled and chopped into 2-inch pieces

2 lbs potatoes, chopped into 1-inch pieces
3 T olive oil
salt and pepper, to taste
1 t garlic powder
½ t dried basil
½ t dried thyme
1 cup balsamic vinegar
⅓ cup honey
2 tablespoons grated gouda 

Preheat oven to 400 degrees.

Parboil potatoes and carrots until they can be pierced by a sharp knife, drain, then return to the hot pan to dry over low heat for a minute or 2.

Arrange potatoes in a single layer on one third of a greased sheet pan, chicken on one third of the pan, and carrots on the remaining third. 

In a medium sauce pan bring balsamic vinegar and honey to a boil. Cook for about 5 minutes until reduced by half, then remove from heat and pour into a heat-safe bowl. 

Drizzle oil over the potatoes, chicken, and carrots. Rub the oil over the chicken with your fingertips.

Season potatoes, chicken and carrots with salt and pepper to taste, garlic powder, basil, and thyme. 

Spoon half of the balsamic sauce over the chicken.

Sprinkle grated cheese over the potatoes.

Bake for 20-25 minutes until chicken is cooked through and carrots and potatoes are tender.

Drizzle remaining balsamic sauce (it should be slightly thickened now after cooling) over the chicken and carrots and serve.