Sheet Pan Balsamic Chicken with Potatoes and Carrots

4 servings


40 minutes

total time


4 boneless skinless chicken breasts (pounded to even thickness)

1 pound carrots (peeled and chopped into 2-inch pieces)

2 pounds baby red and/or gold potatoes (chopped into 1-inch pieces)

3 tablespoons olive oil

salt and pepper to taste

1 teaspoon garlic powder

½ teaspoon dried basil

½ teaspoon dried thyme

1 cup balsamic vinegar

⅓ cup honey

2 tablespoons grated parmesan cheese


Preheat oven to 400 degrees. 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.


Serving Size



599 kcal

Total Fat

15 g

Saturated Fat

3 g

Unsaturated Fat


Trans Fat

1 g


75 mg


278 mg

Total Carbohydrate

85 g

Dietary Fiber

8 g

Total Sugars

40 g


31 g

4 servings


40 minutes

total time
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