Sheet Pan Honey Balsamic Chicken & Veggies

Sheet pan meals are a quick and easy way to get dinner on the table fast with little clean up since you’re cooking veggies and protein all on one pan.

It’s the perfect way to feed your whole family!

Sheet Pan Honey Balsamic Chicken & Veggies

INGREDIENTS: (serves 4)

6 whole chicken legs (bone-in, skin-on)

2 sweet potatoes (cubed)

2 zucchini (cubed)

1 eggplant (cubed)

1 pack whole mushrooms (halved)

2 garlic cloves (crushed)

3 tbsp olive oil

Sea salt and pepper

Honey Balsamic Marinade

1/2 cup balsamic vinegar

1/4 cup honey

1/4 cup olive oil

2 tbsp whole grain mustard

2 garlic cloves (crushed)

1 tbsp dried oregano

Sea salt and black pepper

INSTRUCTIONS:

1. Preheat oven to 425.

2. Mix honey balsamic marinade together in a small bowl.

3. Coat thighs with the marinade in a large bowl.

4. While the chicken is marinating, prepare veggies and place in a bowl or on your sheet pan and coat with olive oil, garlic, salt and pepper.

5. After chicken has marinaded for 15-minutes, place chicken thighs on top of veggies on the sheet pan.

6. Bake at 425 for 35-minutes.

7. 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).

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