Balsamic Honey Sheet Pan Chicken & Veggies + Video

Cooked on a single pan, easy cleanup, healthy and delicious! Balsamic Honey Sheet Pan Chicken & Veggies is a perfect easy weeknight meal.

I love sheet pan meals mainly because there are almost no dishes to do after we eat. For my hubby and the kids I serve it up with a side of rice but for myself, I eat it as is because it is a terrific low carb meal! When I am feeling really on top of my day I will usually make it ahead of time. It stores great in the fridge for 6 days and is easy to reheat.

Speaking of reheating… I still do not own a microwave, I’ve gone without for 6 years. So I always reheat in a pan or the oven, but you could definitely reheat this in the microwave!

Balsamic Honey Sheet Pan Chicken & Veggies is perfect for all us busy people! Balsamic is a flavor most people really like especially when it has a touch of sweet. I used honey but brown or coconut sugar could be a great substitute. 

Choosing Your Chicken and Vegetables 

• The beauty of this recipe is that its so easy to adapt and make your own! 
• If you are not a fan of the veggies I used, change them up to ones you like! Asparagus will burn if cooked the full 40 minutes so make sure if you’re using this vegetable to add if halfway thru cooking.
• I used chicken thighs as I find them to be so flavorful. However, breast or boneless chicken thighs work great too!

Recipe Tips

•  Create an even layer of veggies across your sheet pan, do not overcrowd the pan. 
•  Choose veggies you like cauliflower, onions, broccoli, squash, and potatoes are also great choices. 
• I used bone-in chicken thighs. You can use boneless and skinless if preferred. 
• If you don’t have honey you can sub coconut or brown sugar. 
• Eat as is and keep it low carb or serve it with some noodles or rice.
• 

How To Make Balsamic Honey Sheet Pan Chicken & Veggies

1. Preheat the oven to 425 degrees F, and prepare your sheet pan with parchment paper.
2.  Chop veggies if need be. Place veggies on your sheet pan and drizzle with avocado oil and sprinkle with seasonings. Toss veggies till well combined.
3. Place chicken thighs on top of veggies and sprinkle both sides of chicken with salt and pepper.
4. In a small bowl prepare the balsamic marinade by whisking together balsamic vinegar, yellow mustard, honey, seasonings, minced garlic, avocado oil, salt & pepper.
5.  Coat each chicken thigh with balsamic marinade on both sides.
6. Bake for 40 minutes and then broil for 1 minute to get nice brown edges on your chicken and veggies.
7. Dish, Serve & Enjoy!

Love sheet pan meals, also try Rosemary Honey Chicken with Roasted Veggies + Video!

Yield: 5

Balsamic Honey Sheet Pan Chicken & Veggies

Print

Prep Time 7 minutes

Cook Time 40 minutes

Total Time 47 minutes

Ingredients

Veggies

• 3 cups cauliflower florets 
• 4 cups broccoli florets
• 1 cup diced red onion
• 2 cups baby carrots 
• 4 tbsp avocado oil
• 1 tbsp garlic powder
• 1 tbsp dried oregano 
• salt & pepper to taste

Chicken

• 2.5 pounds of chicken thighs

Balsamic Marinade

• 1/2 cup balsamic vinegar 
• 1/8 cup yellow mustard
• 1 tsp smoked paprika 
• 1 tsp dried oregano
• 5 cloves garlic, minced
• 1/4 cup honey
• 2 tbsp avocado oil
• salt & pepper to taste 

Instructions

Preheat the oven to 425 degrees F, and prepare your sheet pan with parchment paper
 Chop veggies if need be. Place veggies on your sheet pan and drizzle with avocado oil and sprinkle with seasonings.
Toss veggies till well combined.
Place chicken thighs on top of veggies and sprinkle both sides of chicken with salt and pepper.
In a small bowl prepare the balsamic marinade by whisking together balsamic vinegar, yellow mustard, honey, seasonings, minced garlic, avocado oil, salt & pepper. 
Coat each chicken thigh with balsamic marinade on both sides.
Bake for 40 minutes and then broil for 1 minute to get nice brown edges on your chicken and veggies.
Dish, Serve & Enjoy!