Balsamic Chicken and Veggie Sheet Pan

Roast the Sheet Pan:
Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden. Check the chicken at the 20-minute mark and turn the vegetables to ensure they roast evenly.
Finishing Touches:
Once everything is roasted, remove the sheet pan from the oven. You can optionally drizzle some extra balsamic glaze over the chicken for added flavor. If you prefer a more intense balsamic flavor, reduce the glaze by simmering some balsamic vinegar on the stove until it thickens, then drizzle it over the dish.
Garnish with additional fresh thyme or parsley for a pop of color.
Serve:
Slice the chicken against the grain and serve with the roasted veggies. This dish pairs wonderfully with a side of rice, quinoa, or even a fresh green salad.
Tips:
Veggie Variation: Feel free to swap out the green beans and potatoes for other vegetables like carrots, asparagus, or Brussels sprouts. Just make sure the veggies are cut into similar-sized pieces so they cook evenly.

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