Sheet Pan Lemon Balsamic Chicken and Vegetables

A super simple and absolutely delicious sheet pan recipe that comes together in 35 minutes or less! Full of juicy, tender chicken and perfectly roasted vegetables that are tossed in a balsamic glaze. Great for meal prep, work and school lunches, or busy evenings.

Course Main Course

Cuisine American

Keyword Sheet Pan, Sheet Pan Lemon Balsamic Chicken and Vegetables, Sheet Pan Recipes

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 474kcal

Author Samantha Buckner

Ingredients

4 slices bacon
1 lbs sweet potatoes, peeled and cut into 1 1/2" chunks
1 1/2 lbs boneless, skinless chicken breast, cut into 1 1/2" cubes
1 lb brussels sprouts, trimmed and halved
1 medium red onion, cut into large chunks
1 bell pepper, cut into large chunks
1 tbsp minced garlic
3 tbsp olive oil
salt and pepper, to taste
1/4 tsp garlic powder
1 1/2 tbsp freshly chopped rosemary
1/4 cup balsamic glaze, store bought
1/2 lemon, squeezed
1 tbsp freshly chopped parsley

Instructions

Preheat oven to 400 degrees F and line 1 (or 2 if needed) baking sheets with parchment paper. Set aside.
Place a large nonstick pan over medium heat. Once heated, cook the bacon for 4 minutes or so. It will continue cooking in the oven. Remove to a plate lined with paper towels.
Combine all vegetables into a large mixing bowl. You may need to work in batches. Toss with 2 tablespoons of olive oil, and add the rosemary, minced garlic, parsley, and salt and pepper (to taste). Mix to fully coat.
Layer the vegetables onto the sheet pan(s) in a single, even layer. To the same bowl, add the cubed chicken, 1 tablespoon of olive oil, garlic powder, and salt and pepper (to taste). Add the chicken to the sheet pan, keeping to a single layer.
Chop the bacon into small pieces and sprinkle it overtop of the chicken and vegetables. Squeeze half of a lemon overtop of the entire sheet pan.
OPTIONAL: Spray the tops of the chicken and vegetables with nonstick cooking spray. I do this for extra measure to prevent any drying while it roasts.
Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature will read 165 degrees F) and the vegetables are fork-tender.
Remove from the oven, garnish with freshly chopped parsley, and drizzle with balsamic glaze.
This is also great with crumbled goat cheese!

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