Roasted Balsamic Chicken with Potatoes and Carrots (Sheet Pan)

This easy Sheet Pan Balsamic Chicken with Potatoes and Carrots will have your entire family begging for more. As far as one pan meals goes, this is the epitome of ease, flavour and versatility.

4 chicken breasts, boneless, skinless, pounded to even thickness
1 lb carrots, peeled and chopped into 2" pieces
2 lbs baby red and/or gold potatoes, chopped into 1" pieces
3 Tbsp. extra-virgin olive oil
sea salt
black pepper, freshly ground
1 tsp. garlic powder
½ tsp. dried basil
½ tsp. dried thyme
1 cup balsamic vinegar
⅓ cup pure honey
2 Tbsp. Parmesan cheese, freshly grated

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

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 parmesan 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.

Makes 4 servings.

Cook's Notes:  Store extra balsamic glaze in fridge in airtight container. Reheat on the stove top over low heat.

Nutritional Information:
Calories: 599 kcal, Carbohydrates: 85 g, Protein: 31 g, Fat: 15 g, Saturated Fat: 3 g, Trans Fat: 1 g, Cholesterol: 75 mg, Sodium: 278 mg, Potassium: 1838 mg, Fiber: 8 g, Sugar: 40 g, Vitamin A: 19010 IU, Vitamin C: 53 mg, Calcium: 123 mg, Iron: 3 mg