Chicken Thighs and Veggie Sheet Pan Bake
Easy Chicken Thighs and Veggie Sheet Pan Bake: A simple, flavorful meal with a touch of rustic charm.
Ingredients
- 1/2 cup Balsamic Vinegar
- 1/4 cup Honey
- 1 tablespoon Minced Garlic
- 1 teaspoon Smoked Paprika or Chili Powder
- 1/4 cup Olive Oil
- 2 tablespoons Whole Grain Mustard
- 1 tablespoon Dried Oregano
- Salt to taste
- 6 Bone-in Skin-on Chicken Thighs
- 6-7 cups Chopped Vegetables e.g., bell peppers, sweet potatoes, carrots, broccoli, mushrooms, green beans
- 2 tablespoons Garlic Powder or Fresh Garlic
- 3 tablespoons Olive Oil
- Salt and Pepper to taste
Instructions
- Preheat your oven to 425°F.
- Combine balsamic vinegar, honey, minced garlic, paprika, olive oil, whole grain mustard, dried oregano, and a pinch of salt in a bowl. Coat the chicken thighs thoroughly with this mixture and let them sit while you prepare the vegetables.
- In another bowl, mix the chopped vegetables with garlic powder, olive oil, salt, and pepper. Spread the seasoned veggies evenly on a sheet pan.
- Place the marinated chicken thighs on top of the vegetables and bake in the preheated oven for 30-35 minutes. Ensure the internal temperature of the chicken reaches 165°F.
- Enjoy your flavorful and easy sheet pan meal!