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Sliced chicken and veggies on the sheet pan after roasting in the oven.

Honey Balsamic Sheet Pan Chicken with Veggies

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
Cuisine American
Keyword Sheet Pan Chicken and Veggies
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 servings
Calories 261kcal



  • 1/2 cup lemon juice
  • 1/2 cup lime juice
  • 1 cup honey
  • 1/3 cup Balsamic vinegar

Chicken Vegetable

  • 2 chicken breasts large
  • 12 small red potatoes washed and cut in half
  • 4 carrots peeled
  • 2 red onions outside skin removed and cut in half
  • 2 limes washed and sliced
  • 2 lemons washed sliced
  • salt
  • pepper
  • 3 tbsp olive oil
  • 4 tbsp 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.
    Veggies and Chicken Arranged on a Sheet Pan and Almost Ready for the oven
  • 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.
    A hand Squeezing lime juice over the chicken and veggies
  • 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. 
    The fully loaded sheet pan in the oven. This is packed with veggies!
  • 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.
    After resting for a few minutes, slice the honey balsamic chicken and serve. This is photo of the sliced chicken breasts


This is a great recipe to use for meal prep lunches. 


Serving: 1g | Calories: 261kcal | Carbohydrates: 179g | Protein: 36g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 103mg | Sodium: 380mg | Potassium: 3257mg | Fiber: 14g | Sugar: 88g | Vitamin A: 10647IU | Vitamin C: 113mg | Calcium: 133mg | Iron: 6mg