Sheet Pan Honey Balsamic Chicken

This summer has been abundant with zucchini and asparagus and this is the perfect recipe for those veggies. This recipe is amazing as it’s all cooked in the oven and on ONE sheet pan. Feel free to use whatever seasonal vegetables you have on hand. I line my baking sheet with aluminum foil for even easier clean up. This recipe is so simple to make, only requires a short prep time, and when it all comes together you’ll be wanting to make this every week!

4 servings / 20 mins prep time / 7 hours total time


2 chicken breasts, sliced lengthwise to yield 4 pieces

2 large potatoes, cut into cubes

1 zucchini, cut into cubes

1 bunch of asparagus

1 tbsp olive oil

½ tsp salt

¼ tsp pepper


       3 tbsp balsamic vinegar

       2 tbsp honey

       1 tbsp Dijon mustard

       1 large glove garlic, grated

       ½ tsp dried rosemary

       ½ tsp dried thyme

       ½ tsp salt

       ¼ tsp pepper


In a bowl combine your marinade ingredients and coat your chicken in it. Marinade for 2-6 hours.

Pre-heat oven to 375 °F.

Add your potatoes into a bowl with olive oil and salt and pepper and give it a mix so it is evenly coated.

Add the potatoes to an aluminum lined baking sheet and cook for 25 minutes.

After 25 minutes add your chicken and zucchini and cook for 10 minutes. Note: do not get rid of the marinade, we will use this after to coat the rest of the ingredients (I promise you won’t get sick from the raw chicken juices, it will get cooked off)

After 10 minutes, flip the chicken and add the asparagus and any leftover marinade pour all over the sheet pan. Cook for an addition 15 minutes. Let cool and enjoy!

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