Sheet Pan Honey Balsamic Chicken and Vegetables

01Method

1. 1

   Heat the oven to 400°F (200°C) and prepare a sheet pan by greasing it lightly or lining it with foil.

2. 2

   Thoroughly dry the chicken with paper towels, then coat with half of the olive oil.

3. 3

   Combine the garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl. Rub most of the spice mixture over the chicken pieces.

4. 4

   In a mixing bowl, toss the potatoes, mushrooms, shallots, and garlic with the remaining olive oil and the rest of the seasoning blend.

5. 5

   Arrange the chicken in the center of the prepared pan and distribute the seasoned vegetables around it. Dot the potatoes and mushrooms with small pieces of butter, then transfer the pan to the oven.

6. 6

   Roast for 10 to 12 minutes.

7. 7

   While the pan is in the oven, whisk together the balsamic vinegar, honey, and red pepper flakes in a small bowl.

8. 8

   Scatter the green beans around the pan, drizzle them lightly with olive oil, and toss to coat. Continue roasting until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), about 10 to 15 minutes more. In the final 5 minutes, brush or spoon the honey-balsamic glaze generously over the chicken and vegetables. Finish with Sweety Drop peppers before serving.