Chicken Sheet Pan Meal: Balsamic Chicken & Asparagus

Begin by making the dressing: combine 1/4 cup olive oil, 1/2 cup balsamic vinegar, 1-2 tablespoons honey, 4 grated garlic cloves, and 1 teaspoon thyme in a bowl and whisk together.

Season 6 bone-in, skin-on chicken thighs on both sides with salt and black pepper.

Pour the dressing over the chicken thighs, ensuring both sides are coated.

Cut a red onion into wedges and place on top of the chicken.

Preheat the oven to 425°F (218°C).

Bake the chicken for about 25-30 minutes.

Trim the asparagus by snapping off the fibrous ends and discarding them, keeping the tender tops.

Drizzle the asparagus with olive oil and season with salt and crushed red pepper flakes.

After 25-30 minutes, add the asparagus to the pan with the chicken and continue baking for another 20-25 minutes until the asparagus is tender and the chicken reaches 165°F (74°C).

Optionally, add feta cheese to the asparagus before baking.

Let the dish rest for about 10 minutes after removing it from the oven.

Equipment Needed

Spice Level: