This is an easy and delicious way to make an elegant and wonderful meal. Not only is it delicious, it's really healthy with all the roasted vegetables, and the presentation when served is just stunning. There won't be any trouble getting everyone to eat their veggies with this meal. You're going to love this recipe, and so will your family.
Course dinner, Main, Main Course
Keyword Sheet Pan Chicken and Veggies
Prep Time 10minutes
Cook Time 45minutes
1/2cup lemon juice
1/2cup lime juice
1/3cup Balsamic vinegar
2 chicken breasts large
12smallred potatoes washed and cut in half
2red onions outside skin removed and cut in half
2limes washed and sliced
2lemons washed sliced
3tbsp olive oil
4tbsp butter sliced
In a large measuring cup (with a pour spout) add the lemon juice, lime juice, honey, and balsamic vinegar, and whisk together until completely blended.
Chicken and Vegetables
Drizzle Olive oil over the bottom of a non-stick sheet pan, and spread with a small brush.
Place the 2 chicken breasts in the center.
Slice the red potatoes in half, and place on the sheet pan.
Peel the carrots, and place on the sheet pan.
Cut the red onions in half, and place them around the sheet pan.
Place the green beans on the sheet pan, and sprinkle the chicken and vegetables with the garlic salt, seasoned salt, and seasoned pepper.
Cut the lemons and limes in slices, and place around the sheet pan.
Place small slices of butter around the sheet pan on top of the vegetables and chicken.
Drizzle the sauce over the chicken and vegetables, and place the sheet pan in the oven at 350 degrees for about 45 minutes until the chicken is golden brown and completely done.
When the juices from the chicken run clear, remove the sheet pan from the oven, and let sit for 5 - 7 minutes. Slice the chicken breasts in 1 inch slices, and serve with portions of all the vegetables and juices in the pan.
This is a great recipe to use for meal prep lunches.