Sheet Pan Honey Balsamic Chicken Thighs with Veggies is the perfect way to get dinner on the table fast! Everything comes together in one sheet pan and is baked till the chicken is crispy and golden with a finger licking honey balsamic marinade.
Is there anything better than chicken and veggies all baked in one pan and full of flavours that’ll keep you satisfied in any season and weather situation?
This sheet pan honey balsamic chicken thighs is our solution to everything fast dinners. We really love balsamic vinegar and the tang and sweetness that it can add to a salad or appetizer or main.
Which is why the star if this super simple marinade is balsamic vinegar. Along with co stars – honey, olive oil, chilli powder, whole grain mustard, oregano, garlic and salt. I absolutely insist that you use whole grain mustard versus dijon mustard for this marinade because the grains in the mustard make a beautiful crust on the chicken and result in a mind blowing crispiness.
I’ve also tried sheet pan chicken with breasts and haven’t been able to get it right so far because invariably the breasts become slightly dry and whats the fun in overcooked chicken. But I’m working on it because I know a lot of you prefer breasts to chicken. And we’ll be doing a sheet pan version with chicken breasts very very soon!
This 👆 is how things look before they go into the oven. We layer the veggies below so that the chicken thighs are slightly elevated. You can also bake both of them in different sheet pans if you have an even larger crowd to feed. But for me and Denver, this is dinner and then lunch the next day. Sometimes, we’ll combine it with cooked rice or quinoa but mostly its a ton of veggies and chicken for us.
The only disadvantage of baking chicken and veggies together like this is that there can be a little liquid at the bottom of the pan from all the chicken juices and veggies. But honestly, we don’t mind because we scoop up the juices and just drizzle it again on top of the chicken.
I absolutely recommend bone-in, skin on chicken thighs when you try this sheet pan honey balsamic chicken thighs because the chicken stays moist and the skin becomes crispy and has a gorgeous glaze on it from the marinade.
Trick to getting rid of the juices in the sheet pan
A trick to getting rid of the juices if you absolutely prefer it that way is to remove the chicken once its cooked and place the sheet pan with veggies back into the oven on the top rack. Turn the broiler or the top element on and let the veggies broil for 3-4 minutes. This will get them nice and crispy and evaporate all the juices in the sheet pan.
Here’s the sheet pan that I use and love. It’s by KitchenAid and their baking sheet is naturally non stick and very durable so you don’t need to line it with anything.
Sheet Pan Honey Balsamic Chicken Thighs with Veggies Recipe Video (Step by Step)
Sheet Pan Honey Balsamic Chicken Thighs with Veggies is the perfect way to get dinner on the table fast! Everything comes together in one sheet pan and is baked till the chicken is crispy and golden with a finger licking honey balsamic marinade. Recipe Video ABOVE.
Honey Balsamic Chicken:
- 1/2 cup Balsamic Vinegar
- 1/4 cup Honey
- 1 tablespoon minced Garlic
- 1 teaspoon Chilli Powder or smoked Paprika
- 1/4 cup Olive Oil
- 2 tablespoons whole grain Mustard
- 1 tablespoon Oregano
- Salt to taste
- 6 bone-in, skin-on Chicken Thighs
Sheet Pan Vegetables
- 6-7 cups cut Vegetables (I used beans, carrots, mushrooms, bell peppers, sweet potatoes, broccoli)
- 2 tablespoons Garlic Powder or fresh garlic
- 3 tablespoons Olive Oil
- Salt and Pepper to taste
- Pre-heat oven to 220C/425F.
- Chicken: Mix together all the ingredients under honey balsamic chicken and toss the chicken thighs well. Set aside while you prep the veggies.
- Veggies: Add all the veggies to the sheet pan or jelly roll pan and toss them in garlic powder, olive oil, salt and pepper and spread them out on the pan.
- Bake: Place the chicken thighs on top of the veggies and bake for 30-35 minutes or till the internal temperature of the chicken reads 165F.
- Chicken Thighs vs. Breasts: I highly recommend using chicken thighs but if you are using chicken breasts, you will need to adjust the timings. Chicken breast cooks much faster than thighs and should be cooked in 18-20 minutes.
- Getting rid of juices Tip 1: A trick to getting rid of the juices if you absolutely prefer it that way is to remove the chicken once its cooked and place the sheet pan with veggies back into the oven on the top rack. Turn the broiler or the top element on and let the veggies broil for 3-4 minutes. This will get them nice and crispy and evaporate all the juices in the sheet pan.
- Getting rid of juices Tip 1: Another way to get rid of the juices is to sear the thighs on both sides in a pan first before placing them in the oven. This can help lock in the juices so that you have less liquid when it comes out of the oven.