Lately, I’ve been sharing so many recipes that I know my Nonnie would have loved. I can’t help but think about her this time of year. Spring break is approaching, and Easter will soon be here. This is the time of year that we would always spend with my grandparents in South Florida. I have some of the best memories from those times. Nonnie always made every visit with them so special. Looking back, she must have put in so much work to host our family, but she made it seem effortless.
To maximize our time together, Nonnie would either take everyone out for dinner or make something so simple that it required almost no effort. On the nights that we ate in, it was either carryout or her “guest” chicken and asparagus dinner. She’d bake the chicken in a store-bought Russian dressing, with roasted asparagus on the side. Oh, and microwaved rice and fresh crusty bread were always on the menu too! So you see, this would have been her kind of meal. I know she’d just love the honey balsamic sauce too!
Details to Share
Step 1: season the chicken Working on a sheet pan, mix the chicken breasts or thighs with balsamic vinegar, honey, shallots, garlic, dried thyme, and dried oregano. Then season with salt, pepper, and chili flakes. Arrange the chicken in an even layer across the sheet pan. Then add lemon wedges around the chicken.
Step 2: the asparagus Now, take a bunch of asparagus and trim away the woody ends. Place the asparagus over the chicken – again, in an even layer, with pats of butter on top. The butter will melt down over the asparagus and chicken.
Step 3: bake everything Bake everything until the chicken and asparagus are cooked. Pull the asparagus off the pan and set aside. Broil the chicken and lemon until the sauce begins to bubble and caramelize around the chicken. Please watch this closely, as the sauce can burn quickly.
Step 4: the charred lemon feta Take the charred lemon wedges from the sheet pan and finely chop them. Toss the chopped lemon with feta cheese, fresh herbs and toasted nuts/seeds. I love to use cilantro and dill, plus toasted pine nuts. This mix is so yummy!
Step 5: serve it Serve the chicken over rice or pasta. Plate the asparagus on the side, then sprinkle the feta cheese over everything. So delicious you guys! Serve this with buttered bread on the side, just as Nonnie would! It’s perfect for scooping and soaking up all the yummy sauce and flavors on the pan.
Looking for other easy dinners? Here are some favorites: Easy Greek Sheet Pan Chicken and Potatoes 30 Minute Spicy Indian Butter Chicken Sheet Pan Sticky Sweet and Sour Chicken Sheet Pan Chicken Gyros with Feta Tzatziki Creamy White Bean Lemon Pesto Orzo Soup Sheet Pan Honey Garlic Chicken and Feta Potatoes Lastly, if you make this Baked Honey Balsamic Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
