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Sheet-Pan Chicken and Balsamic Onions
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Sheet-Pan Chicken and Balsamic Onions

Sheet-Pan Chicken and Balsamic Onions

with Rosemary Roasted Potatoes and Green Beans

This sheet-pan wonder is full of big flavours. Chicken and veggies are roasted together with savoury rosemary and garlic salt. The balsamic onions make for the perfect sweet and savoury ending! Cozy up and dig in!

Family Friendly
Sheet Pan

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

Preparation Time30 minutes


serving amount

340 g

Chicken Breasts

1 tbsp

Balsamic Glaze

(Contains Sulphites)

170 g

Green Beans

113 g

Red Onion

1 sprig


½ tsp

Garlic Salt

(Contains Sulphites)

360 g

Yellow Potato

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


¼ tbsp

Salt and Pepper*

1 tsp



Nutrition Values

Calories580 kcal
Fat21 g
Saturated Fat6 g
Carbohydrate54 g
Sugar15 g
Dietary Fiber7 g
Protein44 g
Cholesterol140 mg
Sodium680 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Medium Bowl
Large Non-Stick Pan
Paper Towel


Cook potatoes

Before starting, preheat the oven to 425°F. Wash and dry all produce.

Cut the potatoes into 1/2-inch pieces. Strip 1 tbsp rosemary (dbl for 4 ppl) from the stem then finely chop. Toss the potatoes with 1/2 tbsp oil, 1/4 tsp garlic salt (dbl both for 4 ppl), half the rosemary on a parchment-lined baking sheet. Season with pepper. Roast, in the middle of the oven, until golden-brown, 25-28 min.

Prep veggies

While the potatoes roast, trim the green beans. Peel, halve, then cut the onion into 1/4-inch slices. Toss green beans in a medium bowl with 1/2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Set aside.

Start Chicken

Pat the chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl to melt, 30 sec. Add the chicken and sear, until golden-brown, 2-3min per side.

Roast chicken and veggies

Add the green beans to the baking sheet with the potatoes and toss to combine. Place the seared chicken on top of the veggies. Roast in the middle of the oven, until veggies are tender and chicken is cooked through, 10-12 min.**

Make balsamic onions

While the chicken and veggies roast, heat the same pan (from step 3) over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and remaining rosemary. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from the heat, then stir in half the balsamic glaze (all for 4 ppl) and 1 tbsp water (dbl for 4 ppl).

Finish and Serve

Thinly slice the chicken. Divide the veggies between plates. Top with the chicken. Spoon the balsamic onions over the chicken.

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