One Sheet Pan Honey Balsamic Chicken Thighs & Veggies

Hi fam! I’m starting a new series on my blog: Meal Prep Mondays. Get excited 🙂 As much as I love eating all of the yummy things, it’s super important for me to find balance in my life by staying healthy. Fitness and eating healthy are a huge priority for me, so I’m going to start sharing healthy recipes that you guys can incorporate into your meal preps for the week!

As the first recipe to kick off the blog, I’m sharing my one sheet pan honey balsamic chicken thighs and veggies. I am all about easy and there is nothing easier than putting everything onto a pan to throw into the oven: set it and forget it!

I love using chicken thighs as my protein because it’s a bit juicier than chicken breast and definitely tastes a lot better. Pro-tip: buy a pack of chicken thighs from Costco to keep in the freezer. When you’re ready to cook, defrost the night before. It’s a money saver for me because I can buy my chicken in bulk and keep them frozen until I’m ready to use.

Vegetables are always a staple for me in my diet, but they can get a bit boring. Roasting them in the oven brings out the natural sugars, which always makes them taste better. It’s always good to have vegetables in your diet because it adds volume. Adding more volume to your diet means that you feel fuller a lot faster, which will help curb your cravings.

The honey balsamic marinade is a great combination of sweet and tangy. If you don’t use it as a marinade, it would make a great sub for a salad dressing!

How to make the Honey Balsamic Marinade

Mix together balsamic vinegar, honey, dijon mustard, olive oil, spices and garlic. If you want it spicier, feel free to add in paprika or some red pepper flakes. Marinate the chicken for about 15-20 mins or up to an hour. Try not to go longer than an hour because the acid in the vinegar will start to break down the chicken, resulting in not so tender meat.

The only downside about this recipe is that the meat juices tend to get all over the veggies. If you want your veggies to be crispier, I suggest taking out your chicken thighs from the oven once they’re cooked and setting your oven to broil. Let the veggies crisp up in the oven for a few minutes to get rid of some of the excess juice.

I hope you guys enjoy this super easy baked chicken thigh recipe! Your oven is your friend on nights when you don’t have much time – trust me. Having everything on one sheet also makes for an easy clean up!

One Sheet Pan Honey Balsamic Chicken Thighs & Veggies Recipe (with steps)

Prep Time: 10 mins
Cook Time: 20 mins
Yield: 4 servings

Honey Balsamic Chicken

  • 1 ½ lbs of boneless, skinless chicken thigh
  • ½ cup balsamic vinegar
  • ¼ cup honey
  • ¼ cup olive oil
  • 2 tablespoons dijon mustard
  • 3 cloves minced garlic
  • 1 tsp paprika or red pepper flakes (optional)
  • 1 tablespoon oregano
  • Salt and pepper to taste

Roasted Veggies

  • 6-7 cups cut veggies (I used bell pepper, sweet potato, mushrooms, broccoli)
  • 3 cloves garlic
  • 3 tablespoons olive oil
  • Salt and pepper to taste


  1. Preheat oven to 425F degrees
  2. Marinade: mix all ingredients together in a bowl, toss the chicken thighs in well and set aside to prep the veggies
  3. Veggies: Cut veggies roughly about the same size so that they cook evenly, toss in the garlic, olive oil, salt and pepper and spread over the sheet pan
  4. Bake: lay chicken thighs over veggies and bake for 30-35 mins or until the internal temperature of the chicken reads 165F degrees

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1 Comment

  1. Hi there just wanted to give you a quick heads up. The text in your article seem to be running off the screen in Chrome. I’m not sure if this is a formatting issue or something to do with browser compatibility but I figured I’d post to let you know. The design and style look great though! Hope you get the issue resolved soon. Thanks

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