Sheet Pan Roasted Balsamic & Honey Chicken & Asparagus Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• STEP 2.In a small bowl, whisk together balsamic vinegar, honey, olive oil, garlic, salt, and pepper.
• STEP 3.Place the chicken breasts in a ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Let it marinate in the refrigerator for at least 30 minutes, or up to overnight.
• STEP 4.Remove the chicken from the marinade and place it on one side of the prepared baking sheet. Arrange the asparagus spears on the other side of the sheet. Drizzle the asparagus with olive oil and season with salt and pepper.
• STEP 5.Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the asparagus is tender. Flip the chicken halfway through cooking to ensure even browning.
• STEP 6.Remove from the oven and let the chicken rest for a few minutes before slicing. Serve the chicken and asparagus together, drizzled with any remaining marinade.
• STEP 7.Enjoy!

Cooking Tips

• For extra flavor, you can add some fresh herbs like thyme or rosemary to the marinade.
• If you prefer your asparagus more crisp, you can roast it separately for a shorter amount of time.
• Make sure to let the chicken rest before slicing to allow the juices to redistribute and keep the meat moist.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the chicken and asparagus in a microwave-safe dish and heat until warmed through.
• Serve with a side of rice or roasted potatoes for a complete meal.