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Honey Balsamic Glazed Chicken Thighs with Roasted Vegetables

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A quick and easy recipe featuring bone-in, skin-on chicken thighs glazed with a sweet and tangy honey balsamic sauce, paired with perfectly roasted vegetables for a wholesome, flavorful meal.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g), organic and free-range recommended
  • Salt and freshly ground black pepper, to season
  • 1 tsp garlic powder
  • 2 tbsp olive oil (for chicken)
  • ¼ cup honey (85 g)
  • ¼ cup balsamic vinegar (60 ml)
  • 1 tbsp Dijon mustard
  • 2 cloves minced fresh garlic
  • 1 tsp fresh thyme or rosemary, chopped (optional)
  • 1 lb baby potatoes, halved (450 g), Yukon Gold preferred
  • 3 medium carrots, peeled and cut into sticks
  • 1 large red bell pepper, sliced
  • 1 medium red onion, cut into wedges
  • 2 tbsp olive oil (for vegetables)
  • Salt and black pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper if desired for easy cleanup.
  2. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and garlic powder. Drizzle 2 tablespoons of olive oil over the chicken and rub it in well.
  3. In a small bowl, whisk together honey, balsamic vinegar, Dijon mustard, minced garlic, and chopped thyme or rosemary if using. Set aside.
  4. In a large bowl, toss the baby potatoes, carrots, red bell pepper, and red onion with 2 tablespoons of olive oil. Season with salt and pepper to taste and coat evenly.
  5. Arrange the chicken thighs skin side up in the center of the baking sheet, leaving space around each piece. Spread the vegetables evenly around the chicken in a single layer.
  6. Roast uncovered for 20 minutes to start crisping the chicken skin and softening the vegetables.
  7. Remove the baking sheet from the oven. Using a basting brush, generously coat each chicken thigh with the honey balsamic glaze. Toss the vegetables gently to coat them in any drippings and glaze on the pan.
  8. Return to the oven and roast for another 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the glaze is sticky and caramelized. Vegetables should be tender and slightly caramelized at the edges.
  9. If desired, broil for 1-2 minutes to crisp the chicken skin further, watching closely to avoid burning.
  10. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Notes

Pat chicken dry for crispy skin. Brush glaze halfway through roasting to prevent burning. Use a meat thermometer to ensure chicken is cooked to 165°F. If veggies cook faster, remove early to avoid over-softening. Let chicken rest 5 minutes before serving. Use fresh honey and balsamic vinegar for best flavor.

Nutrition

Keywords: honey balsamic chicken, glazed chicken thighs, roasted vegetables, easy chicken recipe, weeknight dinner, healthy chicken dinner, gluten-free, dairy-free

Find it online: https://realityeats.com/honey-balsamic-glazed-chicken-thighs-recipe-easy-perfect-roast-veggies/