Sheet Pan Rosemary Balsamic Chicken And Vegetables

Add this sheet pan rosemary balsamic chicken and vegetables recipe into your Adult Arsenal™—right alongside getting your pants tailored and paying your taxes—y’know adult stuff.

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Prep time
10 min
Ready in time
35 min
Servings
Portions 4
Difficulty
Easy

Ingredients

4 tablespoons I Can’t Believe It’s Not Butter!® Original Spread
2 teaspoons Dijon mustard
2 teaspoons minced fresh rosemary
1 clove garlic, chopped
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons balsamic vinegar
4 (4 ounces each) skinless boneless chicken breasts
12 ounces baby red potatoes, cut in bite size pieces (about 2 heaping cups)
1 small red onion, sliced (optional)
12 ounces broccoli florets (about 4 cups)

Nutritional guidelines (per serving)

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Nutrition information is calculated using an ingredient database and should be considered an estimate

Instructions

Preheat oven to 425°. Line a large baking sheet with shallow sides with foil.
Combine I Can't Believe It's Not Butter! Spread, Dijon, rosemary, garlic, salt and pepper. Gradually stir in balsamic vinegar until blended. Spread 2 tablespoons of mixture over chicken. Toss potatoes and onion (if using) with 2 tablespoons of mixture until evenly coated. Toss broccoli with remaining mixture until evenly coated.
Arrange chicken and vegetables on prepared pan and cook 25 minutes or until chicken is cooked through and vegetables are tender.
Transfer to serving platter and drizzle with any pan juices.

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