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Sheet Pan Spicy Balsamic Roasted Chicken Dinner

Teresa Ambra
Sheet Pan Spicy Balsamic Roasted Chicken Dinner is a fantastic one dish meal your family is sure to love. This one features chicken, asparagus, broccoli, cauliflower and carrots in a tasty balsamic-Sriracha sauce. It's sumptuous and savory along with being healthy, gluten free. Great idea for company dinners too.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Chicken, Main Dish
Cuisine American
Servings 6
Calories 247 kcal

Equipment

  • 1 18x26" cookie sheet pan
  • 1 sharp knife to cut vegetables
  • 1 mixing bowl to mix balsamic sauce
  • measuring cups
  • measuring spoons
  • 1 parchment paper
  • 1 gallon sized zip lock bag

Ingredients
  

  • 3 chicken thighs boneless, skinless
  • 3 chicken breasts boneless, skinless (about 2 1/2 lbs. total meat)
  • 6 tbsp. balsamic vinegar
  • 1 1/2 tbsp. Sriracha hot chili sauce
  • 1 1/2 tbsp. honey
  • 1 1/2 tsp. fresh ginger minced
  • 1 1/2 tsp. garlic cloves finely minced
  • 1/2 tsp. ground black pepper
  • 1 head broccoli broken into florets
  • 1/2 head cauliflower broken into florets
  • 1 bunch asparagus (use only the top four to five inches of the asparagus; discard stalks)
  • 1 red bell pepper seeded and chopped
  • 1 yellow bell pepper seeded and chopped
  • 1/2 red onion chopped
  • 1 1/2 cups baby carrots

Instructions
 

  • Preheat oven to 400°(unless you are going to marinate the chicken).
  • Line a large cookie sheet with sides with parchment paper.
  • Spray with olive oil cooking spray.
  • Set aside.
  • Stir together the vinegar, Sriracha, honey, ginger, garlic, and pepper.
  • Measure about three-quarters of the mixture and pour into a zip-lock bag.
  • Add chicken and zip lock the bag.
  • Coat chicken well.
  • Use immediately, or marinate up to 5 hours if desired.
  • Place veggies on cookie sheet.
  • Drizzle with remaining balsamic vinegar mixture and toss to coat.
  • Spread marinated chicken pieces into the cookie sheet.
  • Drizzle any remaining marinade over top of chicken and veggies.
  • Place in preheated oven and bake about 30-45 minutes until chicken and veggies are cooked through.

Notes

Recipe adapted from Yummy, Healthy Easy.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 247kcalCarbohydrates: 24gProtein: 29gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 90mgSodium: 293mgPotassium: 1175mgFiber: 7gSugar: 12gVitamin A: 6311IUVitamin C: 185mgCalcium: 109mgIron: 4mg
Keyword asparagus, broccoli, carrots, cauliflower, chicken, main dish, one dish meal, roasted chicken dinner, sheet pan meal
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