Sheet Pan Honey Balsamic Roasted Chicken Thighs with Veggies
Juicy chicken thighs are marinated in a tangy honey balsamic glaze, then roasted on a sheet pan with tender asparagus and golden cauliflower. A wholesome, flavorful dinner that comes together in under 40 minutes with minimal cleanup.
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
Serving: 1servingCalories: 876kcalCarbohydrates: 53gProtein: 80gFat: 80gSaturated Fat: 21gPolyunsaturated Fat: 16gMonounsaturated Fat: 34gTrans Fat: 0.4gCholesterol: 445mgSodium: 1501mgPotassium: 1678mgFiber: 7gSugar: 42gVitamin A: 1340IUVitamin C: 76mgCalcium: 145mgIron: 7mg