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Sheet Pan Honey Balsamic Chicken and Veggies

Sheet Pan Honey Balsamic Chicken and Veggies

Sheet pan honey balsamic chicken and veggies with sticky sweet glaze and one pan to wash, ready in 35 minutes. Easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs cut into 1.5 inch chunks
  • 3 cups broccoli florets
  • 1 large red bell pepper cut into 1 inch pieces
  • 1 small red onion cut into wedges
  • 1/3 cup balsamic vinegar
  • 1/4 cup honey
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 1 tsp dried Italian herbs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley for garnish

Method
 

  1. **Heat.** Preheat oven to 425F. Line a half sheet pan with parchment paper.
  2. **Whisk.** In a bowl whisk balsamic, honey, olive oil, garlic, Dijon, herbs, salt, and pepper. Reserve half in a small saucepan for the glaze.
  3. **Toss.** Toss chicken, broccoli, bell pepper, and onion with the remaining marinade. Spread in a single layer with small gaps.
  4. **Roast.** Roast 18 to 20 minutes until chicken hits 165F and veggies have crispy charred tips.
  5. **Reduce.** While the pan roasts simmer the reserved marinade over medium heat 4 to 5 minutes until syrupy.
  6. **Drizzle.** Drizzle the reduced glaze over the cooked sheet pan.
  7. **Serve.** Garnish with parsley. Serve over rice, quinoa, or straight off the pan.

Notes

Cut chicken thighs into 1.5 inch chunks so they finish with the veggies. Use a half sheet pan and arrange in a single layer with small gaps for crispy edges. Reduce half the marinade in a small saucepan into a glaze for the finishing drizzle.