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!