Sheet Pan Honey Garlic Chicken and Vegetables
A simple and flavorful one-pan meal featuring juicy chicken thighs roasted with a honey garlic sauce alongside tender vegetables. Perfect for an easy weeknight dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
4 cloves garlic, minced
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups baby carrots
2 cups broccoli florets
1 red bell pepper, sliced into strips
1 small red onion, cut into wedges
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, whisk together olive oil, minced garlic, honey, soy sauce, apple cider vinegar, dried thyme, smoked paprika, salt, and black pepper to make the honey garlic sauce.
Place the chicken thighs on a large sheet pan.
Arrange the baby carrots, broccoli florets, red bell pepper strips, and red onion wedges around the chicken on the sheet pan.
Pour half of the honey garlic sauce evenly over the chicken and vegetables, tossing the vegetables gently to coat them well.
Reserve the remaining sauce for later.
Roast in the preheated oven for 25 minutes.
Remove the sheet pan from the oven and brush the reserved sauce over the chicken thighs.
Return the sheet pan to the oven and roast for an additional 5 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove from the oven and let rest for 5 minutes before serving.