Sheet Pan Balsamic Chicken with Brussels Sprouts
6 tbsp extra-virgin olive oil
4 tbsp balsamic vinegar
2 tsp dijon mustard
3-4 boneless skinless chicken breasts
1 pound brussels sprouts, ends trimmed, cut in half lengthwise
1 large white onion, diced
1 lb. carrots, peeled and diced
1 tbsp Italian seasoning
Salt and freshly ground black pepper to taste
Preheat the oven to 425℉
Combine the olive oil with the balsamic vinegar and dijon mustard in a small bowl or mason jar. Set aside.
Place the chicken, Brussels Sprouts, onion, and carrots on a large parchment lined baking sheet. Drizzle or brush with about half of the balsamic and oil mixture, and toss to coat. Sprinkle with Italian seasoning and salt black pepper. Place in the oven and roast until the chicken is cooked through and the internal temperature reaches 160℉ to 165℉, about 15 to 20 minutes.
Drizzle with remaining balsamic mixture, or serve on the side to taste.
You might want to lightly pound the chicken to make them all of even flatness. This will make sure that all of the chicken is cooked evenly, but it’s not essential, and the recipe will work fine without this step.
Generally, I prefer to use parchment paper for recipes like this because it preserves the sheet pans and makes cleaning easier, but this is your choice. If you don’t use parchment paper, then make sure to drizzle or brush some oil onto the pan prior to adding all of the remaining ingredients
If the chicken gets cooked before the vegetables, remove the chicken, toss the veggies, and roast for another 5-10 minutes, or until they’re at your desired level of doneness