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Instructions:
Marinate the Chicken:
In a medium-sized bowl, whisk together the balsamic vinegar, olive oil, honey, garlic, thyme, and a pinch of salt and pepper. This will be your marinade.
Place the chicken breasts (or thighs) in the marinade and toss to coat. Cover the bowl with plastic wrap or place the chicken in a resealable bag and refrigerate for at least 15 minutes, but for best results, marinate for 30-60 minutes. You can also marinate the chicken overnight for extra flavor.
Prepare the Vegetables:
While the chicken marinates, prepare the vegetables. Slice the baby potatoes in half (or quarters for larger potatoes) to ensure they cook evenly.
Trim the green beans by cutting off the tough ends. If using red onion, slice it into wedges.
On a large sheet pan, arrange the potatoes, green beans, and onion (if using) in a single layer. Drizzle with olive oil and toss to coat evenly. Sprinkle with a pinch of salt and pepper.
Preheat the Oven:
Preheat your oven to 400°F (200°C). This temperature is perfect for roasting both the chicken and veggies, ensuring the potatoes become golden and crispy on the edges.
Arrange and Roast:
Remove the chicken from the marinade (discard any remaining marinade) and place the chicken breasts in the center of the sheet pan, surrounded by the vegetables.
Make sure everything is in a single layer on the sheet pan to ensure even cooking. If necessary, use two sheet pans to avoid overcrowding.
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