Sheet Pan Honey Balsamic Chicken Thighs with Veggies
on Aug 01, 2018, Updated Oct 19, 2020
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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
Equipment
- Oven
Ingredients
Honey Balsamic Chicken:
- 1/2 cup Balsamic Vinegar
- 1/4 cup Honey
- 1 tablespoon Garlic, minced
- 1 teaspoon Chilli Powder or smoked Paprika
- 1/4 cup Olive Oil
- 2 tablespoons whole grain Mustard
- 1 tablespoon Oregano
- Salt to taste
- 6 Chicken Thighs, bone-in and skin-on
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
Instructions
- 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.
Video
Notes
- 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.
Hi I don’t have chicken thighs with bone in, only boneless would that change the cook time?
Yes, you can reduce the time by 5 minutes
Wth. I thought 425 was too high. Everything is burnt to a crisp including the outside of chicken but it was raw in the middle. F this recipe. How could you leave this up?
I’m sorry this didn’t work out well for you Cliff, i have cooked this a multiple times at 220C or 425F and it has turned out perfect. Different ovens can work differently sometimes. Maybe try it at 200 next time.
A super simple and versatile recipe. I loved just using veggies we like or had on hand. My husband was worried that the chicken would cook quicker than the veggies, but they were both done in the stated 30-35 minutes. I cooked it on Convect Bake 400 degrees for that time, flipped the chicken and stirred the veggies half way through. I had more marinade than needed, so I will scale back a bit next time. Great week night meal or worthy of company.
I loved the flavor, texture and visual appeal of the chicken thighs. But, as noted by others, too much liquid was left on the potatoes. This time I will bake the chicken separately (yes, I know it will not be a single sheet pan) and potatoes, asparagus and cherry tomatoes on another pan, adjusting the timing for the two pans. Actually, I was just thinking I will start the potatoes with the chicken and then after 15 minutes transfer the potatoes to finish with the asparagus and tomatoes, which only take about 15 minutes. Delicious flavor on the marinade.
The ‘getting rid of the juices’ method by searing the chicken first didn’t work. There was still too much liquid so the veggies came out soggy. Both the temperature and the cooking times are wrong. Burned my pan in the oven and I had to throw it out.
Find a better recipe.
Hey! I’m sorry this didn’t work out for you. How did your pan burn? Especially if there was liquid like you are saying?
They come out soggy if your oven is not hot enough. .veggies Need to crisp outside and cook a little inside
I have made this before and all the kids eat it!! It is definitely saved!!
That’s a win win in my book! Glad your family enjoyed this recipe
Hi Richa,
Thanks for this very simple and tasty recipe for balsamic glazed chicken thighs. Unfortunately I didn’t have balsamic, but after a quick review on the internet, was able to make a substitute with red wine vinegar, grape jelly and soy sauce. A good tip you gave, was to marinate the chicken while prepping the veggies. That was just the right amount of time. After marinating, I did sear the thighs skin down in a frying pan to ensure that they were browned and placed them over the bed of onions, red peppers, carrots and broccoli on the sheet pan. Instead of wedging potatoes, baked them whole. Everything roasted to perfection in 35 minutes. A quick solution to a week night meal. Thanks. Susan
Thanks for the detailed feedback Susan. I’m sure it’ll help other readers. So happy you enjoyed this recipe!
This is outstanding! There are only 2 of us so I used 3 thighs, half the marinade but all of the veges. I used sweet potatoes, onions, mushrooms and zucchini. I am on WW so I used less honey and worked the olive oil into my points. I did cook a little of the marinade and sprinkled it over the dish. My husband loved it and so did I!
Hi Jenice! So thrilled that Honey Balsamic Chicken Thighs turned out well for you! Thanks for dropping us a comment!
This was delicious, I used squash, carrots, sweet potato and fresh beets and the flavors were great! I did move the chicken 1/2 way through to cook the veg, and let the veg cook a few minutes longer on convection at the end. Delicious!
Hey Eileen! Your version of honey balsamic chicken thighs sounds yum!!
I love this recipe! I make it all the time it is one of my go to recipes!
Thanks for the love, Heather! 🙂
Just made this tonight for dinner it was delicious put it over rice. Very easy thank you
Hey Connie, we’re glad you liked this sheet pan chicken recipe. Thanks!