Once again, we bring you yet another super easy dinner! This sheet pan balsamic roasted chicken with green beans and tomatoes is an absolute must for a busy weeknight. Is there anything better than placing all of your ingredients on one pan and tossing it into the oven, only to have it all come out at the same time and ready to eat? Well, no. There really is nothing better! If you are anything like us, you have a lot of stuff going on during the week…I won’t bore you with the details but we’ll just say “mom taxi” and that should sum it up. Anyway, sheet pan dinners are where it’s at so let us just take a quick minute to share with you how simple this recipe is to make.
Start by making the delicious balsamic marinade. We use this on pretty much everything…once you try it, you will know why. It might be the easiest marinade to make but it’s also the most flavorful. It’s literally dijon mustard, balsamic vinegar, garlic and olive oil. I like to make mine in the blender but you could just whisk it up or use an immersion blender too. I always make extra and use it throughout the week for green salads or a yummy quinoa salad. Yum!
You’ll want to marinate the chicken in the fridge for at least 4 hours so it has time to become one with the delicious flavors. We suggest doing this part in the morning before you head out for the day. Then, when you get home and it’s time to make dinner, the chicken is ready to go.
Just pre-heat the oven to 400 degrees and line a baking sheet with parchment. Place the chicken breasts, tomatoes and kalamata olives on the sheet pan. You will be adding the green beans a little later as they don’t need as long to cook so make sure you leave some space for them on the pan. Pour the remaining marinade over the tomatoes and olives and season with salt and pepper.
While the chicken is cooking, toss the green beans in a bowl with a little olive oil and season with salt and pepper. After 20 minutes, place the green beans on the sheet pan and let everything cook for another 10 minutes. Then remove the pan from the oven and serve up your super simple, one pan dinner! Total WIN!!!
- ¼ C balsamic vinegar
- 3 Tbsp dijon mustard
- 2 Tbsp good quality olive oil
- 2 cloves garlic, minced
- 4 chicken breasts, trimmed
- cherry tomatoes or strawberry tomatoes on the vine
- ½ C kalamata olives, pitted
- 12 oz green beans, trimmed
- 2 Tbsp good quality olive oil
- kosher salt
- cracked pepper
- *Optional - mozarella or burrata cheese, ciabatta bread, balsamic glaze
- In a small bowl whisk all ingredients together for the balsamic marinade.
- Add chicken to a large ziploc freezer bag. Pour balsamic marinade into bag and massage into chicken. Refrigerate for at least 4 hours.
- Preheat oven to 400 degrees. Line a large sheet pan with parchment paper. Arrange chicken on pan and place tomatoes and olives around pan (leave room for green beans, they will be added later). Pour remaining marinade over tomatoes and olives. Season with S&P.
- Set timer for 20 minutes.
- While chicken is cooking toss green beans with olive oil, season with S&P. After 20 minutes add the green beans to the sheet pan, set the timer for an additional 10 minutes.
- Remove from oven, slice chicken and serve.