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Preheat the oven to 425 degrees F. Line a sheet pan with foil, and coat the foil with cooking spray.
Arrange the chicken thighs on the pan. Season the chicken generously with salt and pepper.
In a small bowl whisk together the honey, balsamic vinegar and Italian seasoning.
Place the potatoes in a large bowl along with the olive oil, salt and pepper. Toss to coat.
Arrange the potatoes around the chicken. Brush half of the balsamic mixture over the chicken.
Bake for 20 minutes. Brush the remaining glaze over the chicken and add the asparagus to the pan. Season the asparagus with salt and pepper.
Bake for an additional 10-15 minutes or until chicken is done and potatoes and asparagus are tender.
Sprinkle with parsley, then serve.