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 flavors 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 of this super simple marinade is balsamic vinegar. Along with co stars - honey, olive oil, chilli powder, whole grain mustard, oregano, garlic and salt. The result is a delicious dinner that's perfect for busy weeknights when you want something quick and easy yet delicious and heartwarming.
Quick Walk Through: Sheet Pan Honey Balsamic Chicken Thighs with Veggies
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 two people, this much usually makes 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.
How to make honey balsamic marinade
To make honey balsamic marinade, mix together good quality balsamic vinegar, honey, garlic, olive oil and mustard. Add a bit of paprika or chilli powder if you want a spicy kick. Marinate the chicken for at least 15-20 minutes or up to an hour for the flavors to seep in so that every piece of chicken is moist and flavorful. Its important not to let the chicken marinate for more than hour because the acids in the vinegar helps break down the connective tissue in meat, and can make the meat tougher if marinated for too long.
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.
Richa's Top Tips To Make The Best Sheet Pan Honey Balsamic Chicken Thighs
- 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.
- The only disadvantage of baking chicken and veggies together like I do in this recipe 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.
- 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.
This is one of my favorite sheet pan dishes because of hands-off the process is. Once you chop everything and stick it in the oven, your job is pretty much done. Oh and this dish is also super customisable. I add whatever veggies I have in the fridge and it always turns out delicious.
Sheet Pan Honey Balsamic Chicken Thighs with Veggies Recipe Video (Step by Step)
Sheet Pan Honey Balsamic Chicken Thighs with Veggies
Honey Balsamic Chicken:
Sheet Pan Vegetables
- 6-7 cups Cut Vegetables I used beans, carrots, mushrooms, bell peppers, sweet potatoes, broccoli
- 2 tablespoons Garlic Powder / fresh garlic
- 3 tablespoons Olive Oil
- Salt and Pepper to taste
- Pre-heat oven to 220C/425F.
- Mix together all the ingredients under honey balsamic chicken and toss the chicken thighs well. Set aside while you prep the veggies.
- Add all the veggies to a bowl and toss them in garlic powder, olive oil, salt and pepper and spread them out on the pan.
- 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.
- Knowing when the chicken is cooked: The internal temperature of cooked chicken should read 165F/73C. The most handy way to tell would be using a meat thermometer. If you do not own one, you can cut and check the juices. If the meat is white in colour and the juices run clear that means the chicken is cooked. The meat or the juices should not have a red/pinkish hue.
- 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 2: 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.