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.
Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes


4 servings

Skill Level



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


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