This one pan honey balsamic chicken is a perfect one pan weeknight meal. It can be made with your favorite vegetables and served to the whole family. It’s incredibly flavorful, juicy, very filling and is gluten free, dairy free and paleo!
I just can’t wait for you to try this dish. I’ve been really into creating one pan and pot meals lately after all.
I’m all for less cleanup and less mess, you know? It’s nice being able to just transfer this sheet pan to the dining room table and having everyone grab however much they’d like.
Why this one pan chicken dish is so good
- The potatoes make it a comprehensive meal… you will feel full after chowing down
- If you’re into crispy skin-on chicken, you will love this and if not, go ahead and use skinless (see below for instructions!)
- ALL of the nutrient-dense veggies… you are going to get your vitamins in
- The chicken marinade is a game changer. It is perfectly sweet, succulent & has lots of umami to it
Could I use chicken breasts instead of chicken thighs?
I wouldn’t recommend it. Let me tell you why.
First of all, chicken breast will cook much quicker than thighs, so I really have no idea how long everything would need to be in the oven. That being said, I don’t think the veggies will cook long enough by the time the breasts are done.
That being said, you could pull the breasts out once they are finished cooking and let the vegetables cook longer. If you’re really a chicken breast over thigh kind of person, feel free to do so.
Another reason I recommend using thighs instead of breasts in this honey balsamic chicken is because they are much more succulent and juicy. When I cook breasts, I like to make sure they are being used in some sort of curry, stew or thick sauce.
They tend to dry out quite easily over time, so thighs are always my first choice.
This chicken is a one pan meal the whole family will love!
This is what the chicken thighs should look like before going into the oven. You want a generous amount of marinade on top and all over them.
Get ready to hear from your kids and partner that they want seconds of this dish. You can get creative and load up another sheet pan with your kids’ favorite vegetables, too.
I have an important tip for you though…
I highly recommend grabbing a silicon brush and loading up the skin on all of the chicken thighs with extra honey balsamic marinade.
it is seriously finger-licking good, and you are going to want to taste it and all of its glory as much as possible. If you don’t have time to let the chicken marinade overnight, I would not skip this step.
More one pot and one pan recipes like this:
Super Saucy Asian Cauliflower Rice
Instant Pot Paleo Chicken Tikka Masala
Do I need to use bone-in chicken in this one pan honey balsamic chicken recipe?
Not necessarily, no. For the best results, you’ll want to refrain from using another cut of chicken and go for chicken thighs. However, you can absolutely use boneless & skinless.
You’ll get the best tasting, crispy skin if you opt-in for bone-in and skin-on. However, the marinade will seep in really lovely into boneless & skinless thighs, and those thighs may taste even more delicious reheated and saved for later.
If you have a large family or will be eating this all in one sitting, I’d go for bone-in.
If you are making a big batch to go back to the rest of the week, try your hand at boneless, skinless thighs instead. You will want to decrease the cooking time by about 10-15 minutes, so keep a close eye on them! 🙂
How to make one pan honey balsamic chicken
Preheat the oven to 425 degrees Fahrenheit and adjust the oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
Mix together all the ingredients under “chicken marinade” and toss the chicken thighs well. Set aside while you prepare the vegetables. I like to let the chicken sit for about 30 minutes to let everything really marinade.
However, if you have the time to let it sit overnight, that’s even better. See my notes below.
In a large bowl, add all the vegetables and toss them in garlic, avocado oil, salt, and pepper. Mix well.
Transfer to the prepared baking sheet and make sure they are spread out evenly in one layer. If there is not enough room, use a second sheet.
Place the chicken thighs on top of the vegetables and bake for 35-40 minutes or until the internal temperature of the chicken reads 165 degrees Fahrenheit.
It’s time to work one pan honey balsamic chicken into your weekly rotation. It’s going to really heighten your meal prep game about ten fold.
I love the glaze so much that I will sometimes double it and save half in the freezer for lovely sauce enhancing opportunities. Heck, you could even use it as a stir fry sauce.
It’s just that good! 😉
I cannot wait to hear what you think. Be sure to let me know how you like this dish after you’ve tried it.
One Pan Honey Balsamic Chicken
Ingredients
Chicken Marinade
- 5-6 organic chicken thighs skin on, bone-in *see notes*
- 1/4 cup avocado oil
- 2 tablespoons garlic minced
- 1 tablespoon ginger minced
- 1 teaspoon smoked paprika
- 1 1/2 tablespoons Dijon mustard
- 1/4 cup pure honey
- 1/2 cup balsamic vinegar
- 2 tablespoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Roasted Veggies
- 7 cups vegetables cut into chunks, see notes
- 2 tablespoons garlic minced
- 3 tablespoons avocado oil
- kosher salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit and adjust the oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
- Mix together all the ingredients under "chicken marinade" and toss the chicken thighs well. Set aside while you prepare the vegetables. I like to let the chicken sit for about 30 minutes to let everything really marinade. However, if you have the time to let it sit overnight, that's even better. See my notes below!
- In a large bowl, add all the vegetables and toss them in garlic, avocado oil, salt, and pepper. Mix well. Transfer to the prepared baking sheet and make sure they are spread out evenly in one layer. If there is not enough room, use a second sheet.
- Place the chicken thighs on top of the vegetables and bake for 35-40 minutes or until the internal temperature of the chicken reads 165 degrees Fahrenheit.
Recipe Notes
If you use boneless & skinless chicken thighs, decrease the cooking time by about 10-15 minutes.
I used a mixture of carrots, zucchini, red onion, garlic cloves, potatoes, and broccoli. I cut everything into big bite size chunks to ensure for even cooking. Feel free to use whichever vegetables you'd like and are in season.
Grab a silicon brush and saturate/brush the chicken skin with extra honey balsamic marinade. Be sure not to skip this step if you don't have time to let it marinade overnight.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
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