Sheet Pan Balsamic Dijon Chicken
I love a sheet pan meal. Veggies, starches, and a protein all cook together and I have one pan to clean! Line your pan with aluminum foil and have ZERO pans to clean! Make this meal your own by subbing out chicken breast, broccoli, butternut squash, or adding brussels sprouts. I usually make the sauce and do all the chopping at nap time. That way it’s ready to pop in the oven around 5pm for a 5:30ish dinner-time. You could even let your little one “paint” the sauce on the chicken thighs - something my 3 year old loves to do. Enjoy!
Sheet Pan Balsamic Dijon Chicken
Yield: 4
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Ingredients
Sheet Pan Ingredients
- 1 head cauliflower, cut into florets
- 2 small sweet potatoes, cut into 1-inch pieces
- 5 carrots, chopped
- 1 small red onion, cut into wedges
- 1 pound boneless, skinless chicken thighs
Sauce
- 2 Tablespoons olive oil
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- 2 Tablespoons balsamic vinegar
- 1/2 teaspoon dried thyme
Instructions
- Preheat oven to 425 degrees.
- Arrange all sheet pan ingredients, expect the chicken, onto a large baking sheet.
- Mix all the sauce ingredients in a small bowl until combined.
- Pour half the sauce mixture over the sheet pan ingredients and toss to coat.
- Make spaces in the sheet pan ingredients to nestle the chicken thighs.
- Smear remaining sauce over each chicken thigh.
- Bake at 425 for 25 minutes, tossing half way through. Chicken should reach 175 degrees and veggies should be tender.