This is a very easy and delicious meal. The most work came from cutting up the vegetables and you can really use any veggies you’d like . This time I used a mix of red pepper, mushrooms, carrots and string beans. I would recommend adding a red onion but I didn’t have one in the house so didn’t use it. The onion would add a nice layer of flavor.
Also I used Chicken Thighs and again the timing on this recipe was for thighs –Chicken Breasts would be different as they cook much faster than thighs so not 100% about how that would work out but by all means give it a try and just keep an eye on them because they tend to dry out.
I like thighs because they can take the heat and my opinion is they are tastier.
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This is for the Honey Balsamic Chicken:
6 Bone in , skin on Chicken Thighs —
1/2 cup Balsamic Vinegar
1/4 cup Honey
1 Tablespoon minced Fresh Garlic
1 Tablespoon Dried Oregano
1 Teaspoon Chili Powder
1/4 cup Olive Oil
2 Tablespoons Whole Grain Mustard
Kosher Salt to taste–1 Teaspoon to start
Sheet Pan Vegetables:
I used about 1/2 lb. String Beans
2 Carrots peeled and sliced into strips (see photo)
Mushrooms–8 oz. Box –sliced
Bell Peppers–I used a Red Pepper cut into 6 long slices
You can use Sweet Potatoes, Broccoli, Red Onion, and really any veggies you like
2 Tablespoons Garlic Powder
3 Tablespoons Olive Oil
Salt and Pepper to taste
Pre-heat oven to 425 degrees
Mix together in a bowl all the ingredients under Honey Balsamic Chicken — put in a ziplock bag along with the chicken thighs. Set aside for about 15 minutes while you prepare the vegetables.
*Marinate the chicken for at least 15 minutes or up to an hour but no more than this. Do not let chicken marinate for more than an hour because the vinegar acids start to break down the tissue in the meat and can make the chicken tougher .
Then I cut up all the veggies and put on a sheet pan that has been sprayed with Cooking Spray. ( I use a very large Sheet pan) and toss the veggies with the Olive Oil , Garlic Powder and some Salt and Pepper and spread them out on the Baking Sheet.
After the initial 15 minutes of marinating you then place the chicken thighs on top of the veggies and bake for 30-35 minutes — you can check the internal temperature of chicken with a meat thermometer and it should read 165 degrees if they are done.
I then remove the chicken to a plate and continue cooking vegetables for another 5 minutes, then I added back the chicken and turned oven to broil and probably 3-5 minutes is all you need to get everything nice and crispy! You’ll have to watch your oven but start with 3 minutes and check on it.
I added Brown Rice and had a most tasty delicious meal!