One Pan Honey Balsamic Chicken

• servings: 4 servings
• active time: 20 minutes
• total time: 55 minutes

Ingredients

5-6 organic chicken thighs (skin on, bone-in *see notes*)

1/4 cup avocado oil

2 tablespoons garlic (minced)

1 tablespoon ginger (minced)

1 teaspoon smoked paprika

1 1/2 tablespoons Dijon mustard

1/4 cup pure honey

1/2 cup balsamic vinegar

2 tablespoons dried oregano

1 teaspoon kosher salt

1/2 teaspoon black pepper

7 cups vegetables (cut into chunks, see notes)

2 tablespoons garlic (minced)

3 tablespoons avocado oil

kosher salt (to taste)

black pepper (to taste)

Directions

Preheat the oven to 425 degrees Fahrenheit and adjust the oven rack to the middle position. Line a baking sheet with parchment paper and set aside.

Mix together all the ingredients under "chicken marinade" and toss the chicken thighs well. Set aside while you prepare the vegetables. I like to let the chicken sit for about 30 minutes to let everything really marinade. However, if you have the time to let it sit overnight, that's even better. See my notes below!

In a large bowl, add all the vegetables and toss them in garlic, avocado oil, salt, and pepper. Mix well. Transfer to the prepared baking sheet and make sure they are spread out evenly in one layer. If there is not enough room, use a second sheet.

Place the chicken thighs on top of the vegetables and bake for 35-40 minutes or until the internal temperature of the chicken reads 165 degrees Fahrenheit.

Nutrition

• Calories: 520 kcal
• Total Fat: 34 g
• Saturated Fat: 8 g
• Cholesterol: 138 mg
• Sodium: 765 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 2 g
• Total Sugars: 22 g
• Protein: 24 g