Sheet Pan Chicken Thighs

Ingredients:

  • 1/4 cup Balsamic Vinegar
  • 1/8 cup Wildflower Honey
  • 1 Tbsp minced Garlic
  • 1 tsp Smoked Paprika
  • 1/8 cup + 3 Tbsp Olive Oil (divided)
  • 2 Tbsp whole grain mustard
  • 1 Tbsp Oregano
  • 6 Chicken Thighs bone-in and skin-on
  • 6- 7 cups cut vegetables (I used zucchini, pumpkin, beets, carrots, green beans)
  • 2 Tbsp garlic powder
  • salt and pepper to taste

Directions:

  1. Preheat oven to 425 degree Fahrenheit.
  2. In a bowl, combine Balsamic Vinegar,  Wildflower Honey, garlic, paprika, 1/8 cup olive oil, mustard, oregano, salt to taste. 
  3. Toss the chicken thighs in the prepared sauce. Set aside.
  4. Combine the 6-7 cups of vegetables in a bowl. Toss them with 3 Tbsp Olive Oil, garlic powder, salt and pepper. 
  5. Spread vegetables out on a sheet pan. 
  6. Place chicken thighs on top of the vegetables.
  7. Bake for 30- 35 minutes or until internal temperature of chicken is 165 degrees Fahrenheit. 
  8. Enjoy!

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