“One-Pan Wonder: Sheet Pan Honey Balsamic Chicken Thighs with Veggies”

Elevate your weeknight dinner with our Sheet Pan Honey Balsamic Chicken Thighs with Veggies recipe! This delightful dish combines tender chicken thighs marinated in a sweet and tangy honey balsamic glaze, perfectly roasted alongside a colorful array of seasonal vegetables. With minimal prep and cleanup, it’s a hassle-free meal that delivers maximum flavor and satisfaction. Whether you’re a busy parent or simply craving a delicious and nutritious dinner, this sheet pan recipe is sure to become a new favorite in your kitchen rotation.

In our household, busy weeknights often call for quick and easy meals that don’t sacrifice on taste. That’s why Sheet Pan Honey Balsamic Chicken Thighs with Veggies has become a staple on our dinner menu. I still remember the first time I made it for my family – the savory aroma that filled the kitchen as the chicken sizzled in the oven, and the delighted expressions on my loved ones’ faces as they took their first bite. Since then, it’s been a go-to recipe that never fails to impress. The best part? It’s not only delicious but also incredibly versatile. We’ve experimented with different vegetable combinations and seasonings, making each batch a delightful new adventure in flavor. From picky eaters to discerning palates, this sheet pan meal has won over everyone at the table, earning its rightful place as a cherished family favorite.

“Why This Sheet Pan Honey Balsamic Chicken Thighs Recipe is a Game Changer”

Flavor Explosion: The honey balsamic marinade infuses the chicken thighs with a perfect balance of sweetness and tanginess, while the roasted veggies soak up all the delicious juices, creating a symphony of flavors in every bite.
Easy Prep, Easy Cleanup: With just one pan needed for cooking, preparation and cleanup are a breeze, leaving you with more time to relax and enjoy your meal.
Customizable and Versatile: Mix and match your favorite vegetables to suit your taste preferences or whatever you have on hand. Plus, feel free to adjust the seasonings to spice things up or keep it mild.
Healthy and Nutritious: Packed with lean protein from the chicken thighs and an assortment of nutrient-rich vegetables, this dish is as wholesome as it is delicious, making it a perfect option for health-conscious individuals and families.

Ingredients:

120 ml (1/2 cup) Balsamic Vinegar
60 ml (1/4 cup) Honey
1 tablespoon minced Garlic
1 teaspoon Chilli Powder or Smoked Paprika
60 ml (1/4 cup) Olive Oil
2 tablespoons whole grain Mustard
1 tablespoon Oregano
Salt, to taste
6 Chicken Thighs, bone-in and skin-on
1420-1650 g (6-7 cups) Cut Vegetables (such as beans, carrots, mushrooms, bell peppers, sweet potatoes, broccoli)
2 tablespoons Garlic Powder or fresh garlic
45 ml (3 tablespoons) Olive Oil
Salt and Pepper, to taste

Directions: Step 1:

Preheat the oven to 220°C (425°F).
In a bowl, mix together balsamic vinegar, honey, minced garlic, chili powder or smoked paprika, olive oil, whole grain mustard, oregano, and salt. Toss the chicken thighs in the mixture until well coated. Set aside.

Step 2:

In another bowl, combine the cut vegetables with garlic powder or fresh garlic, olive oil, salt, and pepper. Spread the vegetables evenly on a sheet pan.

Step 3:

Place the marinated chicken thighs on top of the vegetables on the sheet pan.

Step 4:

Bake in the preheated oven for 30-35 minutes or until the internal temperature of the chicken reaches 74°C (165°F).

Notes:

For chicken breasts, adjust the cooking time to 18-20 minutes as they cook faster than thighs.
Use a meat thermometer to ensure the chicken is cooked through.
To crisp up the vegetables and evaporate excess juices, broil the sheet pan with just the veggies for 3-4 minutes after removing the chicken.
Alternatively, sear the chicken thighs in a pan before placing them in the oven to help lock in juices and reduce liquid during cooking.