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Honey Balsamic Chicken in a sheet pan with veggies.
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Sheet Pan Honey Balsamic Chicken Thighs with Veggies

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.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 Portions
Calories 489kcal
Author Richa

Equipment

  • Oven

Ingredients

Honey Balsamic Chicken:

  • ½ cup Balsamic Vinegar
  • ¼ cup Honey
  • 1 tablespoon Garlic minced
  • 1 teaspoon Chilli Powder or smoked Paprika
  • ¼ 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

  1. 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.
  2. 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.  
  3. 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.
  4. 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.

Nutrition

Calories: 489kcal | Carbohydrates: 22g | Protein: 22g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 111mg | Sodium: 162mg | Potassium: 624mg | Fiber: 2g | Sugar: 17g | Vitamin A: 201IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg