AHA Certified


Sheet Pan Rosemary Balsamic Chicken and Vegetables

  • Serves 4 servings

  • Prep Time 10 mins

  • Cook Time 25 mins


  • 4 Tbsp. Promise® Buttery Spread

  • 2 tsp. Dijon mustard

  • 2 tsp. minced fresh rosemary leaves

  • 1 clove garlic

  • 1/4 tsp. salt

  • 1/4 tsp. coarsely ground black pepper

  • 2 Tbsp. balsamic vinegar

  • 4 (4 ounces each) boneless, skinless chicken breasts

  • 12 ounces baby red potatoes, cut in bite size pieces, about 2 heaping cups

  • 12 ounces broccoli florets, about 4 cups


  • Preheat oven to 425°. Line a large baking sheet with shallow sides with foil.

  • Combine Promise® Buttery Spread, Dijon, rosemary, garlic, salt and pepper. Gradually stir in balsamic vinegar until blended. Spread 2 Tablespoons of mixture over chicken. Toss potatoes with 2 Tablespoons of mixture until evenly coated. Toss broccoli and red onion with remaining mixture until evenly coated.

  • Arrange chicken, potatoes and broccoli in 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.