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    Home » Diet » Paleo » One Pan Honey Balsamic Chicken

    One Pan Honey Balsamic Chicken

    Published: Jul 5, 2019 · Modified: Dec 21, 2021 by Monica Stevens Le · 9 Comments

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    paleo chicken thighs on a sheet pan with veggies
    sheet pan of roasted chicken thighs and vegetables

    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!

    sheet pan full of roasted veggies and crispy chicken thighs

    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.

    glazed chicken thighs on a bed of veggies before going into the oven

    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:

    One Pan Steak Fajitas

    One Pan Shrimp Fajitas

    Super Saucy Asian Cauliflower Rice

    One Pan Creamy Garlic Shrimp

    Easy Paleo Cashew Chicken

    Instant Pot Paleo Chicken Tikka Masala

    close up of roasted chicken thighs and vegetables on a sheet pan

    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! 🙂

    chicken thighs with roasted veggies on a large sheet pan

    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.

    chicken thighs on a bed of veggies on top of a baking sheet

    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.

    chicken thighs on a bed of veggies on top of a baking sheet

    One Pan Honey Balsamic Chicken

    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!
    4.75 from 12 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
    Print Recipe Pin Recipe Rate Recipe
    Servings 4
    Course: Main Course
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Total Time: 55 minutes
    Servings: 4
    Calories: 520kcal
    Author: Monica Stevens Le

    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.

    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.

    Nutrition

    Calories: 520kcal | Carbohydrates: 29g | Protein: 24g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 138mg | Sodium: 765mg | Potassium: 411mg | Fiber: 2g | Sugar: 22g | Calcium: 78mg
    Monica Stevens Le
    Monica Stevens Le

    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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    Comments

    1. Jordan says

      April 08, 2021 at 2:06 pm

      This is one of my favorites. Haven’t made in awhile so had to reference the recipe. Seriously so good! Also pretty versatile with whatever veggies I have on hand. Really good with brussel sprouts!!!5 stars

      Reply
    2. Linda says

      January 05, 2021 at 8:33 pm

      Is this 845 calories per serving???? Yikes I hope not; looks and sounds delish!!!!

      Reply
      • Monica Stevens Le says

        January 06, 2021 at 1:10 pm

        Mmmm, nope that was wrong! Sorry about that.

        Reply
    3. Katie says

      January 05, 2021 at 11:15 am

      Just made this for lunch! The upside to WFH! 🙂

      Reply
      • Monica Stevens Le says

        January 05, 2021 at 11:25 am

        How was it??

        Reply
    4. Hillary Gonzales says

      August 21, 2020 at 8:34 pm

      Obsessed with this recipe. Make it almost weekly. My husband loves it too.5 stars

      Reply
    5. Maggie A says

      December 11, 2019 at 2:11 pm

      I just made this last night and it was a hit! My husband actually asked if we had all the ingredients to make it again, which he’s never done before! Marinade was perfect! I’m so glad I’ve found your recipes!5 stars

      Reply
      • Monica Stevens Le says

        December 11, 2019 at 2:15 pm

        Aw, this seriously makes me SO happy. I am so glad you enjoyed it!!! Woo hoo.

        Reply
    6. Julie says

      November 04, 2019 at 9:28 pm

      So delicious and so easy to put together! Saving for future dinners ☺️5 stars

      Reply

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    Monica

    Hi! I’m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read More…

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    816 shares
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