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Sheet Pan Honey-Garlic Chicken with Roasted Vegetables

Sheet Pan Honey-Garlic Chicken with Roasted Vegetables

  • Author: AlmaHerzog
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Diet: Dairy-Free

Description

This honey-garlic chicken thigh recipe comes with veggies that cook on the same sheet pan as the chicken for the perfect weeknight dinner.

Ingredients

Scale
  • 1/3 cup honey
  • 1 1/2 tablespoons reduced sodium soy sauce or tamari
  • 4 cloves garlic, minced
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon crushed red pepper
  • 8 (5 ounce) bone-in, skin-on chicken thighs
  • 1 pound small carrots, sliced into 1/2-inch pieces
  • 2 tablespoons olive oil, divided
  • 4 cups broccoli florets
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 teaspoon cornstarch
  • 1 teaspoon water

Instructions

  1. Whisk: Whisk 1/3 cup honey, 1 1/2 tablespoons soy sauce (or tamari), minced garlic, 1 tablespoon vinegar and 1/4 teaspoon crushed red pepper in a small bowl.
  2. Marinate: Place 8 chicken thighs and half of the honey mixture (about 1/4 cup) in a zip-top plastic bag; remove excess air and seal the bag. Massage the chicken in the sealed bag until well coated. Refrigerate for at least 30 minutes and up to 2 hours. Reserve the remaining honey mixture.
  3. Prepare Pan: Preheat oven to 400°F. Line a large rimmed baking sheet with foil; coat with cooking spray.
  4. Arrange: Remove the chicken from the marinade (discard marinade); arrange on 1 side of the prepared pan.
  5. Add Carrots: Combine carrot pieces and 1 tablespoon oil in a medium bowl; toss well to coat. Spread the carrots in an even layer on the other side of the pan.
  6. Roast: Roast the chicken and carrots for 15 minutes. Remove from the oven; stir the carrots.
  7. Add Broccoli: Combine 4 cups broccoli and the remaining 1 tablespoon oil; toss well to coat. Distribute the broccoli evenly over the chicken and carrots on the pan.
  8. Season and Finish: Sprinkle 1/2 teaspoon salt and 1/2 teaspoon pepper over all. Roast until the vegetables are tender and an instant-read thermometer inserted in the thickest portion of chicken registers 165°F, 15 to 18 minutes.
  9. Thicken Sauce: Meanwhile, whisk 1 teaspoon cornstarch and 1 teaspoon water in a small bowl until no clumps remain. Combine the cornstarch mixture and the reserved honey mixture in a small saucepan; bring to a simmer over medium-low heat, whisking once or twice. Simmer, whisking often, until the sauce is clear and thickened, about 2 minutes.
  10. Serve: Divide the chicken and vegetables among 8 plates. Drizzle the honey-garlic sauce over the chicken and vegetables.

Notes

The honey-garlic marinade flavors the chicken thighs after about 30 minutes, but it will be more flavorful if you let it marinate for up to 2 hours. To ensure the meat and vegetables are done simultaneously, add the broccoli after the carrots and chicken have been in the oven for about 15 minutes.

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dinner
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 2 chicken thighs with 1 cup vegetables
  • Calories: 475 kcal
  • Sugar: 29 g
  • Sodium: 686 mg
  • Fat: 20 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 5 g
  • Protein: 36 g
  • Cholesterol: 115 mg

Keywords: sheet-pan meal, honey garlic chicken, healthy dinner, chicken thighs, roasted vegetables

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Find it online: https://easydashrecipes.com/sheet-pan-honey-garlic-chicken-with-roasted-vegetables-126663808259566501/