This Honey Balsamic Chicken Thighs with Vegetables is a tasty one-pan meal! The chicken is wonderfully sweet and tangy, while the veggies soak up all that yummy sauce.
I love how easy it is—just toss everything in the pan and let the oven do the work. Plus, who doesn’t enjoy a meal that means less clean-up? 🍽️
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are my go-to for this dish. They stay juicy and flavorful while cooking. If you prefer, skinless chicken thighs or breasts will work, but adjust cooking times as they might dry out more quickly.
Honey: This adds sweetness and helps glaze everything beautifully. If you’re looking for a substitute, maple syrup or agave syrup can work, though the flavor will differ slightly.
Balsamic Vinegar: This provides a tangy depth to the dish. If you don’t have it, red wine vinegar or apple cider vinegar can replace it, though they will change the flavor profile a bit.
Garlic: Fresh garlic gives a strong and aromatic flavor. If you’re in a pinch, garlic powder works too; use about 1/4 teaspoon per clove.
Vegetables: Baby potatoes, Brussels sprouts, and carrots are my favorites for this dish. You can mix in other vegetables like broccoli or sweet potatoes, just make sure they all have similar cooking times for even roasting.
How Do You Marinate Chicken for Maximum Flavor?
Marinating is all about sharing flavors between the chicken and your marinade. Here’s how to ensure your chicken thighs soak up all that tasty goodness:
- Mix your marinade ingredients in a bowl. Don’t be shy—taste it to see if you like the balance of flavors!
- Use a large bowl or zip-top bag for marinating. This allows the chicken to be fully coated.
- Let the chicken marinate for at least 30 minutes, but overnight in the fridge is ideal for a richer flavor.
- Make sure to reserve some marinade for the veggies to keep everything flavorful.
With these tips, your honey balsamic chicken thighs will be juicy, flavorful, and the roasted vegetables will be the perfect companion. Enjoy your cooking!
Honey Balsamic Chicken Thighs & Vegetables
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs (bone-in, skin-on)
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Vegetables:
- 2 cups baby potatoes, halved
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups carrots, sliced
- Fresh parsley, for garnish (optional)
How Much Time Will You Need?
This delicious dish takes about 10 minutes to prepare and 30-35 minutes to cook. If you have time, let the chicken marinate for at least 30 minutes for extra flavor. So, plan for about 1 hour total, including cooking time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This way, your oven will be nice and hot when you’re ready to roast the chicken and vegetables.
2. Make the Marinade:
In a small bowl, mix together the honey, balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and pepper. Whisk it all together until combined; this will be the tasty marinade for your chicken!
3. Marinate the Chicken:
Place the chicken thighs in a large bowl or a zip-top bag. Pour half of the marinade over the chicken and make sure they are well coated. Let them marinate for at least 30 minutes. If you can wait, placing them in the refrigerator for a few hours will enhance the flavor even more!
4. Prepare the Vegetables:
While the chicken is marinating, you can prepare the vegetables. In a big mixing bowl, toss the baby potatoes, Brussels sprouts, and sliced carrots with the remaining marinade until everything is evenly covered. Add a sprinkle of salt and pepper to give them extra flavor.
5. Arrange and Roast:
Take a large baking sheet and arrange the marinated chicken thighs in the center. Then, scatter the coated vegetables around them. This way, everything cooks together and gets delicious!
6. Bake to Perfection:
Put the baking sheet in the preheated oven and roast for about 30-35 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender and slightly caramelized. If you want your chicken skin extra crispy, turn on the broiler for the last 2-3 minutes of cooking.
7. Rest and Serve:
Once it’s done, take it out of the oven and let everything rest for a few minutes. If you want, garnish with fresh parsley before serving. Enjoy this flavorful dish warm, with the delicious combination of sticky honey-balsamic chicken thighs and savory roasted vegetables!
Can I Use Different Cuts of Chicken?
Absolutely! You can substitute chicken thighs with bone-in, skin-on chicken breasts or even drumsticks. Just be mindful that cooking times may vary slightly, so always check for an internal temperature of 165°F (75°C).
What Vegetables Can I Substitute?
If you don’t have Brussels sprouts, potatoes, or carrots, feel free to use other sturdy vegetables like zucchini, bell peppers, or sweet potatoes. Just cut them into similar-sized pieces to ensure even cooking!
Can I Make This Recipe Ahead of Time?
Yes, you can! Marinate the chicken earlier in the day or even the night before for best results. You can also prep the vegetables in advance. Just keep both in the fridge until you’re ready to roast them. They’ll be just as delicious!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or microwave, adding a splash of water to the container to keep everything moist. Enjoy your tasty meal again!
