A flavorful and easy one-pan meal featuring tender chicken thighs marinated in a garlic soy sauce, roasted alongside a colorful mix of vegetables. Perfect for a quick weeknight dinner with minimal cleanup.
4 bone-in, skin-on chicken thighs (about 1.5 pounds)
3 tablespoons soy sauce
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon honey
1 teaspoon grated fresh ginger
1/2 teaspoon black pepper
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 medium red onion, cut into wedges
1 cup baby carrots
1 tablespoon sesame seeds (optional, for garnish)
2 green onions, thinly sliced (optional, for garnish)
Preheat the oven to 425°F (220°C).
In a medium bowl, whisk together soy sauce, olive oil, minced garlic, honey, grated ginger, and black pepper to create the marinade.
Place the chicken thighs in a large bowl or zip-top bag and pour half of the marinade over them. Toss to coat evenly and let marinate for 10 minutes at room temperature.
In a separate large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, and baby carrots. Pour the remaining marinade over the vegetables and toss to coat.
Arrange the marinated chicken thighs skin-side up on a large sheet pan.
Spread the marinated vegetables evenly around the chicken on the sheet pan.
Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
If desired, switch the oven to broil and broil for 2 to 3 minutes to crisp the chicken skin, watching carefully to prevent burning.
Remove from the oven and let rest for 5 minutes.
Garnish with sesame seeds and sliced green onions before serving.