Sheet Pan Balsamic-Herb Chicken and Veggies

Ingredients

Ingredients

Total Time	30 min
Cook Time	20 min
Yield	4

For Chicken

	16 oz
1 Tbsp	Balsamic Vinegar
1/2 Tbsp	Olive Oil
2	Cloves Garlic
2 tsp	Basil
1 tsp	Parsley
3/4 tsp	Kosher Salt

For Veggies

1	Red Bell Pepper(cut into 1 in. pieces)
1	Medium Zucchini (cut lengthwise and diced)
1 c.	Asparagus (cut into 1 in. pieces
1 c.	Cauliflower Florets
1	Medium Red Onion (cut into 1 in. chunks)
2 Tbsp	Balsamic Vinegar
1 1/2 Tbsp	Olive Oil
	Black Pepper
2 tsp	Basil
1 tsp	Parsley

Recipe Link

Instructions

1. Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.
2. Season chicken with 1 tablespoon balsamic, 1/2 tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and 3/4 teaspoon salt.
3. Marinate while you prep the vegetables, the longer the better.
4. In a large bowl toss the vegetables with 2 tablespoon balsamic, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, black pepper, 2 teaspoon basil and 1 teaspoon parsley.
5. Spread out onto the sheet pan. Nestle the chicken in with the vegetables and roast until tender in the lower rack of the oven, about 20 minutes until the chicken is cooked through.
6. Serve right away.