Looking for a prep ahead meal that has protein, fiber, and is flavorful? This sheet pan honey balsamic roasted chicken thighs with veggies is just that. Simply whip up the honey balsamic marinade in the morning and let your chicken marinate until dinner time. Let the chicken thighs roast while you prep the veggies, everything roasts at the same temperature and in about the same time.
I made this for dinner one night with some ingredients I had on hand and it was a winner, several people asked for the recipe. So here it is! The marinade is a mix of olive oil, balsamic, honey, garlic, and mustard. That’s it, I wanted something simple but flavorful. The honey gets a bit caramelized while baking which helps the skin crispy up nicely.
I serve this over some steamed rice with the roasted cauliflower and asparagus, feel free to customize the veggies to make this a family friendly option. Broccoli, sweet potatoes, or zucchini would also be great.
Find all of my comforting chicken recipes and dinner ideas here, you might also like these Tuscan Chicken Thighs or these Baked Buffalo Chicken Thighs!
What Makes This Special
This recipe takes the fuss out of weeknight dinners while still feeling elevated. The chicken thighs are marinated in a sweet honey balsamic glaze that caramelizes beautifully in the oven, giving you rich flavor with very little effort. Roasting the asparagus and cauliflower on the same sheet pan means fewer dishes and a complete, balanced meal in under 40 minutes. It’s hearty enough to satisfy, colorful enough to impress, and simple enough to make part of your regular dinner rotation!
–Rachel
More Weeknight Dinner Ideas
- Skillet Turkey Tater Tot Casserole
- Green Chile Turkey Enchilada Skillet with Sweet Corn
- Marry Me Chicken Meatball Pasta
- Creamy Chicken Bacon Pasta Bake with Spinach
Key Ingredients
- Chicken thighs: bone-in and skin-on for juicy meat and crispy skin. Boneless thighs or chicken breasts also work, just reduce the cooking time.
- Asparagus: trimmed so the ends roast tender. Green beans or broccoli can be swapped in.
- Cauliflower: cut into florets for even roasting. Broccoli or Brussels sprouts are good alternatives.
- Olive oil or avocado oil: coats the chicken and helps the marinade cling. Neutral oils like grapeseed or canola also work.
- Honey: brings natural sweetness and caramelization. Maple syrup or agave are great substitutes.
- Balsamic vinegar: adds tangy depth of flavor. Red wine vinegar gives a sharper bite if you prefer.
- Garlic: minced or thinly sliced so it blends into the sauce. Garlic powder works in a pinch.
- Spicy brown mustard: adds a zesty bite. Dijon or whole grain mustard can be swapped in.
- Italian seasoning: dried herbs to tie everything together. A mix of basil, oregano, and thyme works too.
How to Make The Roasted Chicken
Let’s talk a little about how to make the Sheet Pan Honey Balsamic Roasted Chicken Thighs with Veggies (The printable instructions are in the recipe card below.)
Quick overview:
- Marinate chicken. Roast.
- Chop veggies, drizzle with oil and season, roast.
- Enjoy with extra pan sauce!
- In a large mixing bowl prep the marinade by combing olive oil, honey, balsamic, garlic, mustard, salt, pepper, and Italian seasoning. Add in chicken thighs and toss to combine, massaging the marinade into each chicken thigh. Cover and let marinate in the fridge for 4-8 hours.
- After the chicken has marinated, preheat oven to 425 degrees F. Place chicken thighs on a large sheet pan, in a single layer. Pour over some of the extra marinade. Roast at 425 for 30-35 minutes or until chicken is golden brown and temps at 165 degrees F internally.
- While the chicken is roasting, add cauliflower florets to a large sheet pan, toss with olive oil, salt, and pepper. Roast at 425 for 10 minutes.
- Remove the cauliflower from the oven, add the trimmed asparagus spears to the same sheet pan, lightly toss with olive oil, salt, and pepper. Place back in the oven for another 10-12 minutes or until veggies are tender.
- Remove veggies and chicken from the oven, serve as is or over steamed rice. Spoon a little of the pan sauce from the chicken over top for extra flavor!
Rachel’s Chef Tips
- Use bone-in thighs for maximum flavor and juiciness, but boneless works for a quicker cook time.
- Switch up the veggies with whatever you have on hand, broccoli, root vegetables, zucchini, or even Brussels sprouts all work!
- Line your pan with parchment or foil for easy cleanup.
- Finish with drippings for extra flavor, spoon over the sauce from the chicken.
Sheet Pan Honey Balsamic Roasted Chicken Thighs with Veggies
Equipment
Ingredients
- 4 lbs. Bone-in, skin-on chicken thighs
- 1 lb Asparagus , trimmed
- 1 head Cauliflower , cut into florets
- Olive oil, for drizzling
- Kosher salt
- Fresh cracked black pepper
For The Marinade:
- 3/4 cup Olive oil, or avocado oil
- 1/2 cup Honey
- 1/4 cup Balsamic vinegar
- 2-3 cloves Garlic, minced or sliced
- 3 tbsp Spicy brown mustard
- 1 tsp Kosher salt
- 1 tbsp Italian seasoning
- Fresh cracked black pepper
Instructions
- In a large mixing bowl prep the marinade by combing olive oil, honey, balsamic, garlic, mustard, salt, pepper, and Italian seasoning. Add in chicken thighs and toss to combine, massaging the marinade into each chicken thigh. Cover and let marinate in the fridge for 4-8 hours.4 lbs. Bone-in, skin-on chicken thighs , Fresh cracked black pepper, 3/4 cup Olive oil, 1/2 cup Honey , 1/4 cup Balsamic vinegar , 2-3 cloves Garlic, 3 tbsp Spicy brown mustard , 1 tsp Kosher salt, 1 tbsp Italian seasoning
- After the chicken has marinated, preheat oven to 425 degrees F. Place chicken thighs on a large sheet pan, in a single layer. Pour over some of the extra marinade. Roast at 425 for 30-35 minutes or until chicken is golden brown and temps at 165 degrees F internally.
- While the chicken is roasting, add cauliflower florets to a large sheet pan, toss with olive oil, salt, and pepper. Roast at 425 for 10 minutes.1 head Cauliflower , Olive oil, Kosher salt, Fresh cracked black pepper
- Remove the cauliflower from the oven, add the trimmed asparagus spears to the same sheet pan, lightly toss with olive oil, salt, and pepper. Place back in the oven for another 10-12 minutes or until veggies are tender.1 lb Asparagus , Olive oil, Kosher salt, Fresh cracked black pepper
- Remove veggies and chicken from the oven, serve as is or over steamed rice. Spoon a little of the pan sauce from the chicken over top for extra flavor!
Notes
Recipe Tips
- Marinate ahead: marinade for 4-8 hours for best flavor. Chicken can be left to marinate over night or for as little as an hour.
- Check doneness with a thermometer: Chicken thighs should reach 165°F at the thickest part.
- Don’t crowd the pan: Spread out chicken and veggies so they roast and caramelize instead of steaming.
- Veggie swaps: Green beans, broccoli, or Brussels sprouts can be swapped for asparagus and cauliflower.
- Extra glaze: spoon the extra pan sauce from the chicken over top for more flavor.
Nutrition
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How To Store & Reheat
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: The chicken can be frozen for up to 2 months. Store the veggies separately since they lose texture when thawed.
- Reheating: Warm chicken and veggies in a 350°F oven for 10–12 minutes until heated through. For a quicker option, microwave in 30-second intervals, though the veggies will stay crispier when reheated in the oven or air fryer.
- Meal prep tip: Store portions with rice or grains for a complete ready-to-go lunch!
Recipe FAQs
Yes! Boneless, skinless chicken breasts work well too. Just keep an eye on the cook time, they can dry out faster than thighs, so check for doneness around the 18–20 minute mark.
This dish is super versatile, try it with a chopped salad, rice, mashed potatoes, or pasta.
Yes. You can marinate the chicken and prep the vegetables up to a day in advance. Store everything in the refrigerator and roast when you are ready for dinner.
Pat the chicken dry before adding the marinade and roast on a wire rack set over the sheet pan if you want extra crispiness. You could also broil the skin for a few minutes after roasting for an extra crispy texture.
Broccoli, yellow squash, zucchini, small diced potatoes, or Brussel sprouts all go great with the roasted chicken.
Tools I Recommend
- Sheet Pan: I love these USA Pan half sheet pans for sweet and savory dishes. They clean up nicely and have lasted for years.
- Chefs Knife: Shun is my go to for kitchen knives, this chefs knife is useful for several kitchen tasks.
- Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing your final dish on Instagram, Facebook, & Pinterest!
Cheers!
-Rachel
