Sheet Pan Honey Ginger Chicken & Vegetables

Ingredient Spotlight. Our Honey Ginger White Balsamic Vinegar is the star — warm ginger and mellow honey that caramelize into a glossy glaze as the chicken roasts. We swap in Garlic Infused Olive Oil to coat everything, layering in savory depth that makes the whole pan smell irresistible.

Ingredients

• 4 bone-in, skin-on chicken thighs
• ½ cup Garlic Infused Olive Oil, divided
• ½ cup Honey Ginger White Balsamic Vinegar, divided
• 2 Tbsp garlic, minced
• 2 Tbsp Dijon mustard
• ½ cup honey
• 2 Tbsp dried oregano
• Salt and pepper
• 5 carrots, chopped · 2 yellow squash, sliced · 3 cups mini potatoes · 3 cups broccoli florets
• ¼ cup Pepitas, toasted

Instructions

1. Whisk ¼ cup Garlic oil, ¼ cup Honey Ginger balsamic, garlic, Dijon, honey, oregano, salt, and pepper. Add the chicken and marinate at least 30 minutes (or overnight).
2. Heat the oven to 425°F. Toss the vegetables with the remaining Garlic oil, Honey Ginger balsamic, salt, and pepper, then spread them on a sheet pan.
3. Nestle the marinated chicken skin-side up among the vegetables. Roast 35–45 minutes, until the chicken reaches 165°F and the edges are caramelized.
4. Finish with a drizzle of Honey Ginger balsamic and a scatter of toasted pepitas for a sweet, crunchy top note.

Chef's Notes

• Give the vegetables room on the pan — crowding steams them instead of roasting them crisp.
• Skin-side up keeps the chicken skin crackly while the glaze sets.

Make It Yours

• Prefer a citrus lift? Swap our Lemon Fused Olive Oil for the roasting oil.

Allergens: contains mustard and tree nuts/seeds (pepitas).

Come taste our Honey Ginger balsamic at the shop — it's a glaze, a marinade, and a salad dressing all in one bottle.