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!
Servings Prep Time
4 20minutes
Cook Time
Servings Prep Time
4 20minutes
Cook Time
Chicken Marinade
Roasted Veggies
  • 7cups vegetablescut into chunks, see notes
  • 2tablespoons garlicminced
  • 3tablespoons avocado oil
  • kosher saltto taste
  • black pepperto taste
  1. 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.
  2. 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!
  3. 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.
  4. 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.