Sheet Pan Honey Garlic Chicken

$- 4 chicken thighs, bone-in and skin-on - 1 cup broccoli florets - 1 cup baby carrots, halved - 1 bell pepper, sliced (any color) Chicken thighs give this dish richness and flavor. I love using bone-in and skin-on thighs for extra juiciness. The skin crisps up in the oven, adding great texture. Pair them with vibrant veggies like broccoli, baby carrots, and bell pepper. These add color and nutrients. Plus, they cook nicely alongside the chicken. - 1/4 cup honey - 4 cloves garlic, minced - 2 tablespoons soy sauce (reduced sodium for a healthier option) - 1 tablespoon apple cider vinegar - 1 teaspoon fresh ginger, grated - 1/2 teaspoon sesame oil (optional) The honey garlic sauce is the star here. It brings sweet and savory notes together. Honey adds sweetness while garlic provides depth. I use soy sauce for umami, and apple cider vinegar adds a tangy kick. Fresh ginger enhances the flavor. If you want, sesame oil gives a nice finish, but it’s not a must. - Sesame seeds - Green onions For a finishing touch, use sesame seeds and chopped green onions. They add crunch and a pop of freshness. These garnishes make the dish look stunning on the table. They also enhance the flavor, making every bite even better. 1. Preheat your oven to 400°F (200°C). This helps cook the chicken right. 2. Line a large baking sheet with parchment paper. It makes cleanup easy. 3. In a small bowl, whisk together the honey, minced garlic, soy sauce, apple cider vinegar, grated ginger, and sesame oil. Mix until smooth and set this sauce aside. 1. Place the chicken thighs on one side of the baking sheet. Drizzle them with olive oil. 2. Season the chicken with salt and pepper. This adds flavor. 3. On the other side of the baking sheet, arrange the broccoli, baby carrots, and bell pepper. Drizzle with olive oil and season with salt and pepper. 4. Pour the honey garlic sauce over the chicken. Make sure every piece gets coated. Save a little sauce for later. 1. Bake in the preheated oven for 25-30 minutes. The chicken should reach 165°F (75°C) when done. The veggies should be tender. 2. Halfway through, toss the vegetables. This ensures even cooking. 3. Once the chicken is cooked, remove it from the oven. Let it rest for a few minutes. 4. Drizzle the reserved honey garlic sauce over the chicken and veggies for extra flavor. Enjoy! To ensure even cooking, space the chicken thighs and veggies nicely on the sheet pan. This allows heat to flow around them. Halfway through the baking, toss the veggies gently. This helps them cook uniformly. To check chicken doneness, use a meat thermometer. The chicken should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part. The meat should look white, not pink. You can adjust the sweetness by adding or reducing honey. If you want more spice, add red pepper flakes or a dash of hot sauce. For soy sauce, try coconut aminos or tamari for a gluten-free option. You can also use teriyaki sauce for a different flavor. A sturdy, rimmed baking sheet works best for this dish. It holds the juices well and prevents spills. Using parchment paper is key for easy cleanup. It also helps the chicken and veggies crisp up nicely. Plus, it stops food from sticking to the pan. {{image_2}} You can change up the veggies. Try zucchini, asparagus, or even sweet potatoes. Each choice gives a new taste. If you want to swap the chicken thighs, use chicken breast. Breasts cook faster, so check for doneness sooner. Want to boost flavor? Add spices or herbs. Consider paprika, thyme, or rosemary. They add warmth and depth. For a spicy kick, toss in red pepper flakes or a splash of hot sauce. This gives your dish a nice heat without overpowering it. Pair your meal with rice or grains like quinoa. They soak up the sauce well. For a fun twist, serve the chicken in wraps or lettuce cups. You could also add a side salad for crunch and freshness. To store leftovers, let the dish cool first. Place the chicken and veggies in an airtight container. You can keep them in the fridge for up to four days. When you reheat, use the oven or a microwave. If using an oven, set it to 350°F (175°C). Heat for about 15 minutes or until warm. For a microwave, heat in 1-minute bursts until hot. If you want to freeze this dish, let it cool fully. Use a freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. For a quick thaw, place the sealed bag in cold water for an hour. In the fridge, your leftovers last about four days. In the freezer, you can keep them for around three months. Always check for signs of spoilage before eating. If it smells off or looks strange, it’s better to toss it. Can I use boneless chicken thighs? Yes, you can use boneless chicken thighs. They will cook faster. You might want to check the chicken earlier to avoid overcooking. What can I use instead of honey? If you need a substitute for honey, try maple syrup or agave nectar. Both will give a nice sweetness. Adjust the amount based on your taste. Can I cook this on the grill? Absolutely! You can grill the chicken and veggies. Just marinate them in the honey garlic sauce first. Cook on medium heat until the chicken is done, about 6-7 minutes per side. Is there a vegetarian option? Yes, you can make a vegetarian version. Use tofu or tempeh instead of chicken. Coat them in the same honey garlic sauce and roast with the veggies. Is this recipe gluten-free? The recipe is not gluten-free because it contains soy sauce. You can use a gluten-free soy sauce to make it suitable for a gluten-free diet. What’s the calorie count per serving? Each serving of this dish has about 350 calories. This can vary based on the amount of sauce and veggies you use. This dish combines simple ingredients like chicken thighs and fresh vegetables with a tasty honey garlic sauce. You learned how to prepare, bake, and even store leftovers. We also explored different cooking tips and ingredient swaps to suit your taste. Incorporate your favorite flavors and experiment with this recipe. Cooking is fun, and everyone can enjoy a delicious meal. Now, you have the tools to get started. Happy cooking!$

Discover the deliciousness of Sheet Pan Honey Garlic Chicken! This easy recipe blends juicy chicken thighs with vibrant veggies and a mouthwatering honey garlic sauce for a quick weeknight dinner. Perfectly baked in just 30 minutes, it's a one-pan meal your family will love. Click through for the full recipe and bring this tasty dish to your dinner table tonight! #SheetPanDinner #HoneyGarlicChicken #QuickRecipes #HealthyEating

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Ingredients

4 chicken thighs, bone-in and skin-on

1 cup broccoli florets

1 cup baby carrots, halved

1 bell pepper, sliced (any color)

1 tablespoon olive oil

Salt and pepper to taste

For the Honey Garlic Sauce:

1/4 cup honey

4 cloves garlic, minced

2 tablespoons soy sauce (reduced sodium for a healthier option)

1 tablespoon apple cider vinegar

1 teaspoon fresh ginger, grated

1/2 teaspoon sesame oil (optional)

Optional garnish: sesame seeds and chopped green onions

Instructions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

In a small bowl, whisk together honey, minced garlic, soy sauce, apple cider vinegar, grated ginger, and sesame oil until well combined. Set aside.

Place the chicken thighs on one side of the prepared baking sheet. Drizzle them with olive oil, and then season generously with salt and pepper.

On the opposite side of the baking sheet, arrange the broccoli florets, halved baby carrots, and sliced bell pepper. Drizzle with a little olive oil, and season with salt and pepper to taste.

Pour the honey garlic sauce over the chicken thighs, ensuring they are well coated. Reserve a bit of the sauce for a final drizzle before serving.

Bake in the preheated oven for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the vegetables are tender. About halfway through the baking, toss the vegetables for even cooking.

Once done, remove from the oven and let it rest for a few minutes. Drizzle the reserved honey garlic sauce over the chicken and vegetables for an extra burst of flavor.

Garnish with sesame seeds and chopped green onions, if desired. Serve warm.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4