sausage skillet/sheet pan

 polish kielbasa rope

fresh green beans

mini potatoes

fresh broccoli

red onion

olive oil, salt and pepper

400 degrees for 20-30 minutes

HONEY BALSAMIC SHEET PAN CHICKEN

This was such a delicious dinner!!!  Every single person raved about it.  It's a keeper!  Adjust chicken for family.  The sauce has been doubled to drizzle over the top after baking.   

Serves 4-8 (up the chicken) 
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes

INGREDIENTS

• 1/2 c Balsamic vinegar
• 12 tablespoons honey
• 4 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• ¾ teaspoon dried rosemary
• ½ teaspoon red chili flakes
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper

• 2 pounds chicken breasts (4 each), trimmed
• 1­½ pounds baby red potatoes, quartered
• 1 pound green beans, trimmed

DIRECTIONS

1. Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius).
2. In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Stir well to mix.
3. Place the chicken breasts in a resealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes.
4. While the chicken marinates, place the potatoes and cherry tomatoes on a sheet pan.  (BE SURE TO spray pan!!)
    Drizzle with the remaining olive oil, season with salt and pepper, and stir to coat. Bake for 25 minutes.
5. Remove the sheet pan from the oven and toss the green beans with the potatoes and tomatoes.
6. Remove the marinated chicken breasts from the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced, on top of the vegetables. Pour the marinade from the bag over the top of the chicken and vegetables.
7. Return the sheet pan to the oven. Bake for 30 to ­40 minutes, periodically basting the chicken breasts with the pan juices, until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).  Add asparagus with 15 minutes left to cook.
8. Allow the chicken to rest for 5 to ­10 minutes. Spoon the pan juices over the top of each chicken breast before serving.
Found at:  http://tiphero.com/honey-balsamic-sheet-pan-chicken/
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