Sheet Pan Balsamic Roasted Chicken with Green Beans & Tomatoes
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Prep time: 
Cook time: 
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Serves: 4
 
Ingredients
For the Balsamic Marinade:
  • ¼ C balsamic vinegar
  • 3 Tbsp dijon mustard
  • 2 Tbsp good quality olive oil
  • 2 cloves garlic, minced
  • 4 chicken breasts, trimmed
  • cherry tomatoes or strawberry tomatoes on the vine
  • ½ C kalamata olives, pitted
  • 12 oz green beans, trimmed
  • 2 Tbsp good quality olive oil
  • kosher salt
  • cracked pepper
  • *Optional - mozarella or burrata cheese, ciabatta bread, balsamic glaze
Instructions
  1. In a small bowl whisk all ingredients together for the balsamic marinade.
  2. Add chicken to a large ziploc freezer bag. Pour balsamic marinade into bag and massage into chicken. Refrigerate for at least 4 hours.
  3. Preheat oven to 400 degrees. Line a large sheet pan with parchment paper. Arrange chicken on pan and place tomatoes and olives around pan (leave room for green beans, they will be added later). Pour remaining marinade over tomatoes and olives. Season with S&P.
  4. Set timer for 20 minutes.
  5. While chicken is cooking toss green beans with olive oil, season with S&P. After 20 minutes add the green beans to the sheet pan, set the timer for an additional 10 minutes.
  6. Remove from oven, slice chicken and serve.
*Optional - serve with sliced ciabatta bread, fresh mozarella or burrata and drizzle with balsamic glaze.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/sheet-pan-balsamic-roasted-chicken-with-green-beans-tomatoes/