Easy Sheet Pan Chicken Thighs
This sheet pan chicken thighs recipe comes with a sweet and tangy honey balsamic dressing and involves a few easy steps. It contains a handful of pantry staples and comes together in under 40 minutes!
Servings 6 servings
Calories 311kcal
Equipment
- Large non-stick pan
- Large sheet pan/baking pan
Ingredients
- 6 chicken thighs with skin
- 2 red onions peeled, cut into 6 wedges each
- 2 tablespoons olive oil
- Fine sea salt and pepper to taste
For the glaze
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 tablespoon tomato puree
- 1 teaspoon dried thyme
- ⅔ teaspoon garlic and onion granules/powder each
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a large sheet pan with parchment paper (optional) and set aside.Season the chicken on both sides. In a large non-stick pan heat up 1 tablespoon of oil and fry the chicken for 2-3 minutes (skin side down) over a fairly high heat. Turn over and fry for 2 more minutes. Transfer the chicken to a plate and discard the fat from the pan.
- In a bowl whisk together all the glaze ingredients until smooth. Coat the chicken pieces in the glaze mixture (both sides). Heat up the pan again, add a tablespoon of oil and fry the chicken over a medium heat for 2 minutes on each side (until lightly browned, skin side first). Transfer the chicken thighs onto the baking sheet (skin side up) leaving lots of room in-between.
- Using the same pan (no need to wipe it) fry the onion wedges for 1 minute turning and coating in the sticky mixture left in the pan after cooking the chicken.
- Add the onions (along with the juices) to the sheet pan spreading evenly around the chicken pieces, drizzle any leftover glaze mixture over the chicken and bake in the centre of the oven for 25 minutes turning the onions halfway through (but not the chicken).
- Remove from the oven and serve immediately.
Notes
- Use boneless chicken if you prefer but do not remove the skin.
- Wipe the chicken thoroughly to remove excess moisture before cooking.
- Don't forget to season the chicken before pan frying.
- I recommend using a non-stick frying pan.
- You can prepare the glaze mixture in advance (overnight), cover and refrigerate it. Stir before coating the chicken.
- Use a large sheet pan so the ingredients have plenty of space to cook evenly.
- Best served immediately.
- Leftovers can be refrigerated for up to 3 days.
- Not suitable for freezing.
Nutrition
Serving: 1serving | Calories: 311kcal | Carbohydrates: 11g | Protein: 19g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 91mg | Potassium: 303mg | Fiber: 1g | Sugar: 8g | Vitamin A: 102IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg