Honey Rosemary Chicken Sheet Pan

With the holiday season approaching, life is getting busy! That's why we love quick healthy meals like this Honey Rosemary Chicken Sheet Pan Meal! It's got tender juicy chicken thighs seasoned with honey, rosemary, garlic, and red wine; all roasted together with potatoes and carrots. Since you only need one sheet pan for this recipe, it's super easy without a ton of dishes!

NOTES: You could also use chicken breasts to lower the fat, however, you may need to cook for slightly less time to avoid them drying out. Feel free to use other firm vegetables you enjoy in place of the carrots and potatoes as well.

Honey Rosemary Chicken Sheet Pan Meal
Makes 6 servings

24 oz. boneless skinless chicken thighs
24 oz. yellow potatoes, quartered
24 oz. carrots, sliced
1 medium red onion, sliced
2 tbsp. avocado oil
2 tbsp. honey
1 tbsp. red wine vinegar
1 tbsp. fresh rosemary
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper

Directions:

Preheat your oven to 425 degrees F. 

Line a full-sized baked sheet (or two half sheets) with parchment paper and arrange chicken down the middle.

Wash and cut potatoes, carrots, and onion; spread out on your sheet around the chicken.

Combine the oil, honey, vinegar, and spices in a small bowl; then pour all over the sheet pan and turn pieces to coat well. 

Bake in your preheated oven for 30-35 minutes or until chicken reaches 160 degrees internally with no pink. 

Divide chicken and vegetables between six meal prep containers and seal tightly. 

Sealed food will keep in the fridge up to one week or in the freezer up to one month. 

Calories (per serving of turkey with sauce, potatoes, and beans): 560kcal, Fat: 17.1g, Sat fat: 5.6g, Carbs: 56g, Fiber: 9g, Sugar: 10g, Protein: 54g, Sodium: 860mg