For the chicken:
1/2 cup balsamic vinegar
1/4 cup honey
1 T garlic, minced
1 tsp chili powder or smoked paprika
1/4 cup olive oil
2 T whole grain mustard
1 T oregano or italian herb spice blend
6 bone-in, skin-on chicken thighs (or boneless)
salt to taste
For the vegetables:
6 to 7 cups cut vegetables (green beans, carrots, mushrooms, asparagus, bell peppers, sweet potatoes, broccoli)
2 T garlic powder
3 T olive oil
salt and pepper to taste
Preheat oven to 425 degrees.
Mix together all ingredients for the chicken in a bowl and toss the chicken thighs well. Set aside while you prep the vegetables.
Place the vegetables on a sheet plan and toss them in garlic powder, olive oil, salt and pepper and spread them out on the pan.
Place chicken thighs on top of the vegetables and bake for 30 to 35 minutes or until internal temperature of chicken reaches 165 degrees F. (About half way through baking, cover with foil)
For me personally, I rarely follow a recipe as is. Here's what I perhaps would do:
Reduce the sugar content: both balsamic as well as honey are high in sugar, and I am a firm believer in a low sugar lifestyle for good health. At the same time, if you are trying to appeal to your family at large, you may need to give a little here. My approach would be to reduce the amount of balsamic and honey at least slightly and let the (sugar free) spices carry the flavor.
A Chef's Cooking Studio