One-Pan Balsamic Chicken with Green Beans and Potatoes
A comforting one-pan meal featuring golden chicken, tender baby potatoes, and crisp green beans glazed with a sweet-tart balsamic-honey mixture. This dish is perfect for busy weeknights, offering a rich, herbaceous aroma and minimal cleanup.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: Serves 4
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Not applicable
Ingredients
4 boneless chicken breasts (sub thighs for extra juiciness)
1 pound baby potatoes
1 pound green beans
1/4 cup balsamic vinegar
2 Tbsp olive oil (infused for bold flavor)
2 Tbsp honey (adjust to taste)
3 cloves garlic
1 tsp oregano (or thyme)
Salt/pepper
Fresh parsley (or sorrel/mint if unavailable)
Instructions
Preheat oven to 400
In a bowl, whisk balsamic, olive oil, honey, garlic, oregano, salt, and pepper until frothy
Marinate chicken in the mixture for 15 minutes
Toss potatoes with oil, salt, and pepper on a baking sheet
Roast potatoes 15 minutes, halving them halfway for even cooking
Add marinated chicken to the pan, skin-side up for crispier skin, and roast 20 minutes
Toss in green beans with pan juices and roast 10-15 minutes
Let chicken rest 5 minutes, then sprinkle with parsley before serving
Notes
Use parchment paper for easier cleanup
Taste green beans at 5-8 minutes for desired tenderness
Leftover glaze works well on roasted veggies
For a broiler boost, finish chicken under the broiler for 2 minutes
Use an oven-safe skillet or BBQ pan for a one-pan version
Customize with chili flakes/smoked paprika for spice or maple syrup for a lighter option
List optional sides (garlic bread, polenta, arugula salad)