I'm back with another sheet pan meal because I just can't get enough of these. They're so easy to make. You just prep everything, throw it on a pan and then place it in the oven. Then voilá, you have a healthy meal! It's that easy. Because no one likes complicated. Or at least I don't. I don't have time for complicated meals this time of year. But good for you if you do. I hope you enjoy this basil balsamic chicken on a sheet pan.
1 lb. bone-in skin-on chicken thighs
¼ cup olive oil
2 tbsp balsamic vinegar
1 tsp dijon mustard
1 tsp honey
salt and pepper to taste
3 carrots, cut into coins
1 large zucchini, diced into half moons
1 red onion, sliced
4 cremini mushrooms, sliced
Avocado oil for roasting
½ cup diced basil, for garnish
In a medium mixing bowl, combine the olive oil, balsamic vinegar, dijon mustard, honey, salt and pepper and mix well.
Add the chicken thighs to the bowl, making sure they're well coated. Then marinate in the fridge for at least 3 hours or overnight.
Preheat the oven to 400°F.
While the oven preheats, prep the carrots and onion and coat them with some avocado oil. Then place them on the sheet pan with the chicken.
Roast in the oven for 15 minutes.
Remove from the oven and flip the chicken over. Coat the zucchini and mushrooms in avocado oil and add them to the sheet pan.
Place the sheet pan back in the oven and bake for another 15 minutes.
Dice the basil and remove the sheet pan from the oven. Then sprinkle the diced basil over the chicken and vegetables.
Serve immediately or divide into separate dishes for meal prep.
I sprinkled the finished product with garlic salt and added a tad bit more balsamic vinegar for more flavor. This is optional based on your taste preferences. Let me know if you make this meal by tagging me over on instagram @realfoodeducation.