Sheet Pan Balsamic Chicken with Roasted Gold Potatoes and Blistered Tomatoes

Close-up of pan-seared chicken with deep grill marks and a sticky balsamic coating next to burst cherry tomatoes. (Sheet Pan Balsamic Chicken)

Sheet Pan Balsamic Chicken with Roasted Gold Potatoes and Blistered Tomatoes

This Sheet Pan Balsamic Chicken features juicy seared breasts with a sticky balsamic glaze, roasted wrinkled gold potatoes, and blistered cherry tomatoes for an easy, high-flavor, one-pan weeknight dinner.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 people

Course: Dinner

Cuisine: American, Mediterranean

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Recipe Ingredients

1.5 lbs Boneless Skinless Chicken Breasts approx. 680g
1 lb Small Yellow Potatoes 450g, halved
1 cup Cherry Tomatoes 150g, whole
1 large Red Onion 200g, cut into thick chunks
1/2 cup Balsamic Vinegar 120ml
2 tbsp Honey 30ml
3 cloves Garlic 15g, minced
3 tbsp Extra Virgin Olive Oil 45ml
1/4 cup Fresh Parsley 15g, finely chopped

Equipment

1 Large Matte Black Sheet Pan Ensures even roasting and heat conduction.
1 Cast-Iron Skillet Used for achieving initial grill marks and sear.
1 Digital Meat Thermometer To ensure chicken reaches exactly 165°F.

Instructions

Preparation

In a small saucepan, combine balsamic vinegar, honey, and garlic. Simmer for 8-10 minutes until reduced by half.
Pat chicken dry and season. In a hot skillet with oil, sear chicken for 3-4 minutes per side until charred edges and grill marks appear.

Roasting

Toss potatoes and onions with oil on a sheet pan. Roast at 400°F (200°C) for 15 minutes.
Add chicken and tomatoes to the pan. Brush with balsamic glaze and roast for 10-12 minutes until chicken is 165°F (74°C) and tomatoes blister.
Let rest for 5 minutes, then sprinkle with finely chopped fresh parsley.

Notes

Pat the chicken completely dry for the best sear.
Don't crowd the vegetables to ensure the potato skins get wrinkled and crispy.