Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.