Sheet Pan Honey Balsamic Chicken with Roasted Veggies

• 8 bone-in, skin-on chicken thighs (about 2 lbs)
• 2 cups baby carrots
• 2 cups broccoli florets
• 1 red bell pepper, sliced into strips
• 1 small red onion, cut into wedges
• 3 tablespoons olive oil, divided
• 1/4 cup balsamic vinegar
• 3 tablespoons honey
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
2. In a small bowl, whisk together balsamic vinegar, honey, minced garlic, dried thyme, smoked paprika, 2 tablespoons olive oil, and a pinch of salt and pepper to create the honey balsamic glaze.
3. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
4. Place the chicken thighs on one side of the sheet pan, skin side up. Arrange the baby carrots, broccoli florets, red bell pepper strips, and red onion wedges on the other side of the pan.
5. Drizzle the vegetables with the remaining 1 tablespoon olive oil and season with a bit of salt and pepper. Toss gently to coat.
6. Brush the honey balsamic glaze generously over the chicken thighs and drizzle any remaining glaze over the vegetables.
7. Roast in the oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
8. Optional: Broil for 2-3 minutes at the end for extra crispy chicken skin—watch closely to avoid burning.
9. Remove from oven and let rest for 5 minutes. Garnish with fresh chopped parsley before serving.

Chef tips

• If you don’t have bone-in chicken thighs, boneless will work but reduce baking time by about 5-7 minutes.
• You can substitute broccoli with cauliflower or green beans depending on preference or seasonality.
• Make sure to pat chicken dry to get crispy skin.
• For a more tangy flavor, add a squeeze of fresh lemon juice to the glaze just before roasting.