Sheet Pan Honey Garlic Chicken
A simple yet flavorful dish combining juicy chicken thighs and vibrant vegetables, all glazed with a sweet and savory honey garlic sauce, perfect for a quick dinner with easy cleanup.
Ingrédients
For the chicken
- 4 pieces chicken thighs Bone-in, skin-on preferred for flavor
- 1/4 cup honey Can substitute with agave nectar or maple syrup
- 1/4 cup soy sauce Use gluten-free soy sauce or coconut aminos if needed
- 2 cloves garlic, minced Provides a robust flavor to the sauce
- 1 tablespoon olive oil For coating the chicken
- to taste none Salt and pepper Adjust based on preference
For the vegetables
- 1 cup broccoli florets Cut into bite-sized pieces
- 1 cup bell peppers, sliced Use any color bell pepper for sweetness
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Gather and wash the ingredients, chopping the vegetables into bite-sized pieces.
- In a mixing bowl, combine honey, soy sauce, minced garlic, olive oil, salt, and pepper. Whisk until well blended.
Cooking
- Place the chicken thighs on a sheet pan and pour half of the honey garlic mixture over it, coating the chicken evenly. Let it marinate for about 15 minutes.
- Add the broccoli and bell peppers to the pan, drizzling the remaining honey garlic mixture over them. Toss gently to coat.
- Bake in the preheated oven for 25-30 minutes, checking for an internal temperature of 165°F (74°C) and that the juices run clear.
- Let the pan rest for a few minutes before serving for optimal juiciness.
Notes
Serve directly from the pan for a rustic presentation. Pair with rice or a fresh salad, and enjoy the delightful combination of sweet and savory flavors. Store leftovers in an airtight container for up to 3-4 days in the refrigerator, or freeze for up to 3 months.