1/2 cup Wagco Oil and Vinegar Taproom’s Traditional Premium Balsamic Vinegar (to spice it up try using our Red Apple Balsamic)
1/4 cup Honey
1 tablespoon minced Garlic
1 teaspoon Of Wagco Oil and Vinegar Taproom’s Sweet Smoked Paprika
1/4 cup of Wagco Oil and Vinegar Taproom’s Ultra Premium Extra Virgin Olive Oil
1 tablespoon Oregano
Sea Salt to taste
5-6 Chicken Breast’s or Thighs
Sheet Pan Vegetables
6-7 cups cut Vegetables (I used Carrots, Cauliflower and Broccoli)
2 tablespoons Garlic Powder or fresh garlic
3 tablespoons Wagco Oil and Vinegar Taproom’s Ultra Premium Extra Virgin Olive Oil
Salt and Pepper to taste
Pre-heat oven to 220C/425F.
Chicken: Mix together all the ingredients under honey balsamic chicken and toss the chicken well. Set aside while you prep the veggies.
Veggies: Add all the veggies to the pan and toss them in garlic powder, Extra Virgin olive oil, salt and pepper and spread them out on the pan.
Bake: Place the chicken thighs on top of the veggies and bake for 30-35 minutes or till the internal temperature of the chicken reads 165F.