Description
A quick and flavorful one-pan dinner featuring crispy honey balsamic glazed chicken thighs paired with tender roasted root vegetables, ready in just 30 minutes.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 pounds / 900g)
- 4 cups mixed root vegetables, peeled and chopped (about 600g) – typically carrots, parsnips, and sweet potatoes
- 3 tablespoons extra virgin olive oil (45ml)
- ¼ cup balsamic vinegar (60ml)
- 3 tablespoons honey (60ml)
- 1 tablespoon Dijon mustard (15ml)
- 4 cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Preheat oven to 425°F (220°C). Peel and chop root veggies into roughly 1-inch pieces.
- In a large bowl, toss the veggies with 1 tablespoon olive oil, half the minced garlic, salt, pepper, and dried thyme. Spread on one side of a large rimmed baking sheet.
- Pat chicken thighs dry with paper towels. Rub with 2 tablespoons olive oil and season generously with salt and pepper on both sides.
- Place chicken thighs skin-side up on the other side of the baking sheet, leaving space between pieces.
- In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and remaining minced garlic to make the glaze.
- Roast chicken and veggies for 15 minutes.
- Remove from oven, flip chicken thighs skin-side down, drizzle half the glaze over chicken and veggies, toss veggies gently to coat, then return to oven.
- Roast for 10 more minutes. Flip chicken back skin-side up, brush with remaining glaze, and roast for an additional 3-5 minutes until chicken reaches 165°F (74°C) internal temperature and skin is caramelized.
- Let chicken rest for 5 minutes. Sprinkle with fresh parsley if desired and serve with roasted root veggies, spooning extra glaze over the top.
Notes
Pat chicken dry for crispy skin. Avoid overcrowding the pan to ensure even roasting. Add glaze in stages to prevent burning. Save pan juices for extra flavor. Uniformly cut veggies for even cooking. Can add a splash of water or broth halfway through roasting to keep glaze from burning and maintain moisture. Boneless thighs can be used but reduce cooking time by 5-7 minutes. Naturally gluten-free if balsamic vinegar is pure. Reheat leftovers gently in skillet with water or broth or microwave with damp paper towel.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1 chicken
- Calories: 380
- Sugar: 12
- Sodium: 320
- Fat: 20
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 3
- Protein: 28
Keywords: honey balsamic chicken, chicken thighs, one-pan dinner, roasted root vegetables, quick dinner, easy chicken recipe, weeknight meal