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To make Sheet Pan Honey Garlic Chicken Veggies, you will need the following main ingredients: - 4 boneless, skinless chicken thighs - 1/4 cup honey - 3 tablespoons soy sauce - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon olive oil - 1 teaspoon sesame oil - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 cup carrots, sliced - Salt and pepper, to taste - 1 teaspoon crushed red pepper flakes (optional) - Sesame seeds, for garnish - Chopped green onions, for garnish These ingredients come together to create a sweet and savory dish. The chicken thighs provide rich flavor and juiciness. Honey adds sweetness that balances the salty soy sauce. Garlic and ginger bring a punch of flavor. The veggies add color and crunch to the meal. You can tweak the recipe by adding or changing vegetables based on your taste. Try snap peas or zucchini for a fresh twist. This recipe is simple, and you can have fun mixing up the ingredients to suit your family’s favorites. - Start by preheating your oven to 400°F (200°C). This makes sure the chicken cooks well. - Line a large baking sheet with parchment paper. This helps with easy cleanup later. - In a mixing bowl, whisk together the honey, soy sauce, minced garlic, and grated ginger. - Add olive oil, sesame oil, and red pepper flakes if you like some heat. Mix until everything is combined. - Season the chicken thighs with salt and pepper on both sides. This adds flavor to the meat. - Place the seasoned chicken on one side of the baking sheet. - Pour half of the honey garlic marinade over the chicken. Make sure it is well coated. - In another bowl, mix the broccoli, bell pepper, and carrot slices. Drizzle the rest of the marinade over the veggies. Toss them to coat evenly. - Spread the veggies on the other side of the baking sheet in a single layer. - Bake the dish in the oven for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender-crisp. - Optional: Broil on high for 2-3 minutes to get a nice caramelization on the chicken and a bit of char on the veggies. Just watch closely to avoid burning. To make a great marinade, start with the right balance. You can adjust the sweetness by adding more honey or using less. If you want heat, add more crushed red pepper flakes. For a twist, try using tamari instead of soy sauce. This option works well for gluten-free diets. You can also swap in coconut aminos for a sweeter taste. When cooking, keep the chicken and veggies separate on the pan. This helps the heat reach each one equally. Make sure the chicken is not crowded. This way, it cooks better and gets a nice glaze. For tender-crisp veggies, keep an eye on the oven. Bake them until they are bright and firm but not mushy. Garnishes can make your dish pop. Use sesame seeds for a nice crunch and a nutty flavor. Chopped green onions add color and a fresh taste. For plating, arrange the chicken and veggies neatly. Place the chicken in the center and surround it with veggies. Drizzle some sauce on top for an extra touch. This makes your meal look as good as it tastes! {{image_2}} You can switch up the protein in this dish for a new twist. If you want a substitute for chicken thighs, try chicken breasts. They cook quickly and stay juicy with the honey garlic sauce. You can also use turkey thighs for a similar flavor. For a lighter option, consider using shrimp or salmon. Both cook fast and soak up the sauce well. If you prefer a plant-based choice, tofu is a great option. Choose firm tofu for a nice texture. Cut it into cubes, then marinate it just like chicken. Cook it the same way, ensuring it gets nice and crispy. You can play with the veggies in this recipe. Broccoli, bell peppers, and carrots bring great flavor and color. But feel free to swap them out! Zucchini, snap peas, and cauliflower all work well. You should also think about seasonal veggies. In the summer, use fresh corn or cherry tomatoes. In the fall, butternut squash or Brussels sprouts add warmth. Adjusting the veggies keeps your meals fresh and exciting. To boost flavor, try adding more spices and herbs. Fresh basil or cilantro can brighten the dish. You can also add a pinch of cumin or paprika for extra depth. Marinating the chicken or tofu longer adds even more flavor. If you have time, let it rest for a few hours, or even overnight. The longer it sits, the more the flavors meld. This step is simple but makes a big difference! To store leftovers, place the chicken and veggies in an airtight container. Make sure they cool to room temperature before sealing. This helps keep them fresh and safe to eat. In the fridge, your dish lasts up to three days. If you want to eat it later, consider freezing it instead. For reheating, the oven is best. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes or until warm. You can also use a microwave, but it may change the texture. Cover the dish with a damp paper towel to keep moisture in. You can freeze this dish before or after cooking. If freezing raw, marinate the chicken and veggies, then place them in a freezer-safe bag. It can stay good for up to three months. To cook, thaw overnight in the fridge before baking. If freezing after cooking, let it cool completely. Wrap it tightly and store it. To enjoy, thaw and reheat as mentioned above. Yes, you can use bone-in chicken. Bone-in chicken will add more flavor. Just be aware it may take longer to cook. Make sure it reaches 165°F for safety. Adjust cooking time based on the size of the pieces. You can try teriyaki sauce or sweet chili sauce. Barbecue sauce also works well for a smoky flavor. A simple mix of soy sauce and citrus juice adds brightness. Experiment with flavors that you enjoy. Use skinless chicken breast instead of thighs. Swap honey for a sugar-free sweetener if needed. Add more veggies like zucchini or snap peas. You can also use less oil in the marinade. Yes, you can prepare the chicken and veggies the night before. Store them in the fridge with the marinade. Just give them some time to come to room temperature before baking. This will help them cook evenly. Serve this dish with brown rice or quinoa for a hearty meal. A simple green salad also complements the flavors well. You can add roasted potatoes for extra comfort. Think about what you enjoy most! This article walks you through making a delicious Honey Garlic Chicken dish. You learned about the main ingredients, cooking steps, and helpful tips. The recipe is easy to customize with different proteins and veggies. You can even store and reheat leftovers without losing flavor. Cooking should be fun, and this recipe is straightforward and tasty. Enjoy your time in the kitchen, and impress everyone with this dish!

Sheet Pan Honey Garlic Chicken Veggies

Savor the deliciousness of Sheet Pan Honey Garlic Chicken & Veggies! This easy one-pan recipe combines tender chicken thighs with vibrant vegetables, all drizzled in a sweet and savory honey garlic marinade. Perfect for busy nights, you can whip it up in just 45 minutes. Join the flavor adventure and discover how simple it is to make a wholesome meal that your whole family will love. Click to explore this mouthwatering recipe!
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Ingredients
  

4 boneless, skinless chicken thighs

1/4 cup honey

3 tablespoons soy sauce

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon olive oil

1 teaspoon sesame oil

1 teaspoon crushed red pepper flakes (optional)

2 cups broccoli florets

1 red bell pepper, sliced

1 cup carrots, sliced

Salt and pepper, to taste

Sesame seeds, for garnish

Chopped green onions, for garnish

Instructions
 

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

    In a mixing bowl, whisk together honey, soy sauce, minced garlic, grated ginger, olive oil, sesame oil, and crushed red pepper flakes until well combined.

      Season the chicken thighs on both sides with salt and pepper, then place them on one side of the prepared baking sheet.

        Pour half of the honey garlic marinade over the chicken, ensuring they are well coated.

          In another bowl, combine broccoli, bell pepper, and carrot slices. Drizzle the remaining marinade over the vegetables and toss until evenly coated.

            Spread the seasoned veggies on the other side of the baking sheet, making sure they are laid out in a single layer.

              Bake in the preheated oven for 25-30 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the veggies are tender-crisp.

                For an added touch, broil on high for an additional 2-3 minutes to caramelize the chicken and slightly char the veggies, watching closely to avoid burning.

                  Remove from the oven, drizzle with any leftover sauce from the pan, and sprinkle with sesame seeds and chopped green onions before serving.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4