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+ servings
chicken thighs roasted with carrots and potatoes

Sheet Pan Balsamic Honey-Glazed Chicken and Vegetables

This Sheet Pan Honey Balsamic Chicken is an easy weeknight dinner recipe that is ready in 45 minutes!
Course Main
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Author Kat Jeter & Melinda Caldwell


  • 4 Chicken thighs ,bone-in skin-on
  • 4 medium Carrots ,cut in half lengthwise, then diagonally into 1-inch pieces
  • 3 medium Yukon gold potatoes ,each cut into 6 pieces
  • 1 medium Red onion ,cut into thin wedges
  • 1 tsp Salt
  • 1/2 tsp pepper
  • 2 tsp Olive oil
  • 3 tbsp Balsamic vinegar
  • 2 tbsp Honey
  • 3 sprigs Thyme ,fresh


  • Preheat oven to 450°F.
  • Grease a sheet pan with olive oil.
  • Place carrots, potatoes, and onion on the sheet pan, drizzle with a little more olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Season chicken thighs with remaining 1/2 teaspoon salt, 1/4 teaspoon pepper. Place on the sheet pan with the vegetables.
  • In a small bowl combine balsamic vinegar, honey, and olive oil and whisk until fully combined. Pour the mixture over the chicken.
  • Place sheet pan in the oven and cook for 45 minutes or until chicken is fully cooked and vegetables are tender.