Sheet Pan Honey Garlic Chicken and Vegetables
A delicious and easy one-pan meal featuring tender chicken thighs roasted with a sweet and savory honey garlic sauce alongside colorful vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
1/4 cup honey
3 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon olive oil
1 teaspoon apple cider vinegar
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups broccoli florets
1 red bell pepper, sliced into strips
1 medium carrot, peeled and sliced
1 small red onion, cut into wedges
1 tablespoon olive oil (for vegetables)
1/4 teaspoon salt (for vegetables)
1/8 teaspoon black pepper (for vegetables)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, whisk together honey, minced garlic, soy sauce, 1 tablespoon olive oil, apple cider vinegar, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the honey garlic sauce.
Place the chicken thighs on a large sheet pan skin side up.
In a separate bowl, toss broccoli florets, red bell pepper strips, sliced carrot, and red onion wedges with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Arrange the vegetables around the chicken thighs on the sheet pan.
Brush the honey garlic sauce evenly over the chicken thighs and drizzle some over the vegetables.
Bake in the preheated oven for 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
If desired, broil for an additional 2-3 minutes to crisp the chicken skin.
Remove from the oven and let rest for 5 minutes before serving.