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Glazed Chicken Breasts

Glazed Chicken Breasts

with Sheet Pan Roasted Veggies

Custom recipe
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A classic no fuss dinner for any night of the week! Chicken thighs get coated in thyme and balsamic glaze, then roasted with a medley of seasonal veggies to make a sheet pan dinner that will have everyone smiling!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

2 tbsp

Balsamic Glaze


1 tsp

Dried Rosemary

227 g

Broccoli, florets

170 g


113 g

Yellow Onion

240 g

Baby Potatoes

1 tsp

Garlic Salt

6 g


1 tbsp

Dijon Mustard


Not included in your delivery

3 tbsp


2 tbsp

Unsalted Butter*


0.13 tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories747 kcal
Fat39 g
Saturated Fat12 g
Carbohydrate55 g
Sugar9 g
Dietary Fiber9 g
Protein47 g
Cholesterol156 mg
Sodium1051 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Paper Towel
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, dried rosemary and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.


Meanwhile peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Peel, then cut onion into 1/4-inch slices. Peel, then mince or grate garlic. Halve broccoli florets. Add broccoli, carrots, onion, garlic and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine. Arrange on another parchment-lined baking sheet. Roast in the top of the oven, flipping halfway through, until veggies are golden-brown, 14-16 min.


While veggies roast, pat chicken dry with paper towels, then season with garlic salt and pepper.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min. per side. Place chicken on top of the roasted veggies and return to the top of the oven until cooked through, 4-6 min.**


While chicken roasts, heat the same pan over medium. When hot, add 2 tbsp butter, Dijon, 1 tbsp water (dbl both for 4 ppl) and balsamic glaze. Bring to a simmer, then remove from heat, 1 min


Toss chicken in glaze. Divide veggies between plates, then top with chicken. Spoon remaining glaze over top.