Sheet Pan Honey Balsamic Chicken & Veggies
Sheet Pan Honey Balsamic Chicken & Veggies is a delicious and easy meal that the whole family will love! Sheet pan meals are a quick way to get dinner on the table fast with little clean up since you’re cooking veggies and protein all on one pan.
Ingredients
- 6 whole chicken legs, bone-in, skin-on
- 2 sweet potatoes, cubed
- 2 zucchini, cubed
- 1 eggplant, cubed
- 1 pack whole mushrooms, halved
- 2 cloves garlic, crushed
- 3 tbsp avocado oil
- Sea salt and black pepper, to taste
Honey Balsamic Marinade
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1/4 cup avocado oil
- 2 tbsp whole grain mustard
- 2 cloves garlic, crushed
- 1 tbsp dried oregano
- Sea salt and black pepper, to taste
Instructions
- Preheat oven to 425F.
- Mix honey balsamic marinade together in a small bowl.
- Coat thighs with the marinade in a large bowl.
- While the chicken is marinating, prepare veggies and place in a bowl or on your sheet pan and coat with oil, garlic, salt and pepper.
- After chicken has marinated for 15-minutes, place chicken thighs on top of veggies on the sheet pan.
- Bake at 425F for 35-minutes.
- Remove chicken from pan (cover to keep warm) and then place pan with veggies on top rack and broil for up to 5 minutes to cook off some juices from the pan (optional).