This one-pan honey balsamic chicken is a simple, flavorful weeknight meal you can make with your favorite vegetables. It’s juicy, filling, and suitable for gluten-free, dairy-free, and paleo diets.
If you love one-pan dinners that minimize cleanup, this recipe is for you. It’s easy to transfer the baking sheet to the table and let everyone serve themselves.
Why this one-pan chicken dish works so well
- The potatoes and veggies make it a complete meal that satisfies.
- Skin-on chicken can crisp beautifully; if you prefer, use skinless thighs (see notes).
- A mix of nutrient-dense vegetables boosts the vitamins and fiber in every bite.
- The honey-balsamic marinade balances sweet and savory with great umami flavor.
Can I use chicken breasts instead of thighs?
I generally recommend thighs. Boneless or bone-in thighs stay juicier and are more forgiving in the oven. Chicken breasts cook faster and can dry out, and the vegetables may need more time than the breasts require.
If you prefer breasts, you can remove them when they reach a safe internal temperature and let the vegetables continue roasting. Alternatively, use breasts in a sauce-based dish where they won’t dry out as easily.
A one-pan meal the whole family will love
Before baking, the thighs should be generously coated with the marinade so the flavors penetrate. Kids and partners often ask for seconds—feel free to add a second sheet pan with any extra veggies they enjoy.
Tip: Use a silicone brush to coat the chicken skin with extra honey-balsamic marinade before baking. This step adds a glossy, flavorful finish, especially if you don’t have time to marinate the chicken overnight.
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
Do I need to use bone-in chicken?
No, you don’t have to use bone-in chicken. Bone-in, skin-on thighs give you the best flavor and crisp skin, but boneless, skinless thighs work well if you plan to store leftovers—those reheat nicely.
If you choose boneless, skinless thighs, reduce the cooking time by about 10–15 minutes and monitor the internal temperature so they don’t overcook.
How to make one-pan honey balsamic chicken
Preheat the oven to 425°F and position the oven rack in the middle. Line a baking sheet with parchment paper.
Whisk together the chicken marinade ingredients and toss the chicken thighs until well coated. Let them sit while you prepare the vegetables—30 minutes is ideal, but overnight is best if you have the time.
In a large bowl, toss the vegetables with garlic, avocado oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet. If necessary, use a second sheet so everything has room to roast.
Arrange the chicken thighs on top of the vegetables and bake for 35–40 minutes, or until the chicken reaches 165°F.
This honey-balsamic glaze is so good that you might make extra to freeze or use later as a sauce or stir-fry base. It brightens up leftovers and adds depth to many dishes.
Please try it and let me know how your family likes it.
One Pan Honey Balsamic Chicken
Monica Stevens Le
Pin Recipe
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 mixed vegetables cut into bite-size chunks
- 2 tablespoons garlic, minced
- 3 tablespoons avocado oil
- kosher salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 425°F and position the rack in the middle. Line a baking sheet with parchment paper.
- Mix the chicken marinade ingredients and toss the thighs until well coated. Let them sit while you prepare the vegetables—30 minutes if possible, or overnight for more flavor.
- In a large bowl, toss the vegetables with garlic, avocado oil, salt, and pepper. Spread them in a single layer on the baking sheet. Use a second sheet if needed.
- Place the chicken thighs on top of the vegetables and bake 35–40 minutes, or until the chicken reaches 165°F.
Notes
A suggested vegetable mix is carrots, zucchini, red onion, garlic cloves, potatoes, and broccoli, cut into large bite-size pieces to promote even roasting. Use any seasonal vegetables you prefer.
Brush the chicken skin with extra honey-balsamic marinade before baking, especially if you don’t have time to marinate overnight.
Nutrition
Carbohydrates: 29 g
Protein: 24 g
Fat: 34 g
Saturated Fat: 8 g
Cholesterol: 138 mg
Sodium: 765 mg
Potassium: 411 mg
Fiber: 2 g
Sugar: 22 g
Calcium: 78 mg
Let us know how it was!