Get dinner on the table fast with this quick and easy one-pan recipe.
Prep Time: 10 mins • Cook Time: 40 mins • Total Time: 50 mins • Makes: 6 servings
Ingredients
- 6 chicken legs or thighs, bone-in, skin-on
- ½ cup balsamic vinegar
- ¼ cup honey
- 1 tablespoon minced garlic
- 1 teaspoon chili powder or smoked paprika
- ¼ cup olive oil
- 2 tablespoons whole-grain mustard
- 1 tablespoon oregano
- 6 cups of fresh vegetables – red onion, zucchini, carrots, potatoes, grape tomatoes
- 1 tablespoon minced garlic
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 small lemon, sliced
Directions
- Preheat oven to 425°F.
- In a bowl, mix together balsamic vinegar, honey, garlic, chili powder (or smoked paprika), olive oil, mustard, and oregano. Coat the chicken legs (or thighs) with the mixture, coating well, and set aside.
- Prepare the vegetables. Add all the prepared vegetables to a bowl and toss them in garlic powder, olive oil, salt, and pepper, and spread them out on the pan.
- Place the chicken thighs on top of the vegetables, top the chicken with lemon slices, and bake for 30-35 minutes or until the internal temperature of the chicken reads 165°F.
- Serve with rice.
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