Sheet Pan Garlic Soy Chicken and Vegetables
A quick and flavorful one-pan meal featuring tender chicken thighs marinated in a garlic soy sauce, roasted alongside a medley of colorful 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
3 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon honey
4 cloves garlic, minced
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 thick rounds
1 medium red onion, cut into wedges
1 cup baby carrots
1 tablespoon sesame seeds
2 green onions, thinly sliced
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a medium bowl, whisk together soy sauce, olive oil, honey, minced garlic, grated ginger, and black pepper to create the marinade.
Place the chicken thighs in the bowl with the marinade and toss to coat evenly. Let marinate for 10 minutes at room temperature.
Arrange the bell peppers, zucchini, red onion, and baby carrots on the prepared sheet pan in a single layer.
Place the marinated chicken thighs on top of the vegetables, skin side up. Pour any remaining marinade over the chicken and vegetables.
Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Switch the oven to broil and broil for 2 to 3 minutes to crisp the chicken skin, watching carefully to avoid burning.
Remove the sheet pan from the oven and sprinkle the chicken and vegetables with sesame seeds and sliced green onions.
Serve hot directly from the sheet pan or transfer to plates.