Honey Balsamic Baking Sheet Chicken


December 3, 2016

  • Prep: 4 hrs
  • Cook: 1 hr
  • Yields: 4-6 Servings


1In medium bowl combine OIL WELL Traditional 25 Star Dark Balsamic, OIL WELL Honey, 1 T OIL WELL EVOO, garlic, thyme, rosemary, chili flakes and OIL WELL Garlic Sea Salt. Whisk to mix well.

2Place chicken breasts in ziplock bag. Pour marinade over top. Seal and toss to coat evenly. Marinate in refrigerator for 2-4 hours.

3Preheat oven to 425 degrees.

4Place potatoes and tomatoes in large bowl. Drizzle with remaining OIL WELL EVOO and season with OIL WELL Garlic Sea Salt. Gently toss to coat. Place on baking sheet. Bake for 25 minutes.

5Remove from oven. Toss green beans in with potatoes and tomatoes. Place marinated chicken breasts, evenly spaced, on top of vegetables. Pour remaining marinade over top of chicken and vegetables. Bake 30-40 minutes, occasionally basting chicken breasts with juices. Chicken is done when internal temperature reaches 165 degrees.

6Allow chicken to rest for 5-10 minutes. Place on serving platter. Spoon juices from pan over top. Serve and enjoy!


1/4 C OIL WELL TRADITIONAL 25 Star Dark Balsamic

6 T OIL WELL Honey

2-3 T OIL WELL EVOO, Divided

2 cloves garlic, minced

3/4 t dried rosemary

1/2 t dried chili flakes

pinch OIL WELL Garlic Sea Salt

6 boneless, skinless chicken breasts

1 1/2 lb baby red potatoes, quartered

1 pint cherry tomatoes

1 lb green beans, trimmed