Honey Balsamic Chicken

Ingredients

• 1 cup balsamic vinegar
• 1/4 cup honey
• 1 tablespoon dijon mustard
• 4 large cloves garlic (minced)
• 2 teaspoons Italian seasoning
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 4 boneless, skinless chicken breast, (pound to even thickness)
• 16 ounces broccoli florets (cut into 1 inch pieces)
• 1 red onion (cut into 1 inch pieces)
• 3 carrots (cut into 1 /2 inch pieces)
• 1 tablespoon olive oil
• 2 tablespoons fresh parsley (chopped)

Instructions

1. 1

   Make the sauce and marinade: In a medium mixing bowl, whisk together the balsamic vinegar (1 cup), honey (1/4 cup), Dijon mustard (1 tablespoon), olive oil (1 tablespoon), minced garlic (4 cloves), Italian seasoning (2 teaspoons), Morton kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon) until smooth and well combined.

2. 2

   Reserve the glaze: Measure out 3/4 cup of the honey balsamic mixture and set it aside. This will be used later as the finishing glaze.

3. 3

   Marinate the chicken: Place the chicken breasts (2 pounds) in a large resealable plastic bag or shallow dish. Pour the remaining marinade over the chicken, turning to coat evenly. Cover and refrigerate for:Minimum: 30 minutesIdeal: 2–6 hoursMaximum: Overnight (8–12 hours)

4. 4

   Prepare the oven and pan: Preheat the oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanu

5. 5

   Season the vegetables: Add the broccoli, red onion, and carrots to the prepared baking sheet. Drizzle with olive oil, season lightly with salt and pepper, and toss until evenly coated. Spread the vegetables into an even layer around the pan.

6. 6

   Arrange the chicken: Remove the chicken from the marinade, shaking off excess liquid, and discard the used marinade. Nestle the chicken breasts among the vegetables in a single layer.

7. 7

   Bake: Transfer the baking sheet to the oven and bake until the chicken reaches 165°F (74°C) in the thickest part and the vegetables are tender, about 18–25 minutes depending on the thickness of the chicken.

8. 8

   Reduce the glaze: While the chicken bakes, pour the reserved 3/4 cup honey balsamic mixture into a small saucepan. Bring to a gentle simmer over medium heat and cook for 8–10 minutes, stirring occasionally, until slightly thickened and glossy. The glaze should lightly coat the back of a spoon.

9. 9

   Reduce the glaze: While the chicken bakes, pour the reserved 3/4 cup honey balsamic mixture into a small saucepan. Bring to a gentle simmer over medium heat and cook for 8–10 minutes, stirring occasionally, until slightly thickened and glossy. The glaze should lightly coat the back of a spoon. If it gets too thick, whisk in 1–2 tablespoons of warm water to loosen it.