Pin it A vibrant, flavorful sheet pan dinner featuring juicy chicken coated in a spicy honey-garlic glaze, roasted with colorful vegetables for a quick, satisfying meal.
I remember the first time I made this dish; the whole family asked for seconds and loved the combination of honey and garlic with just the right amount of heat.
Ingredients
- Chicken: 4 boneless, skinless chicken thighs (about 600 g)
- Marinade & Glaze: 3 tbsp honey, 3 tbsp soy sauce, 2 tbsp olive oil, 4 garlic cloves, minced, 1 tbsp sriracha (or more to taste), 1 tsp smoked paprika, 1/2 tsp ground black pepper, 1/2 tsp salt
- Vegetables: 1 red bell pepper, sliced, 1 yellow bell pepper, sliced, 1 red onion, cut into wedges, 200 g broccoli florets, 1 medium zucchini, sliced, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- Garnish (optional): 2 tbsp chopped fresh cilantro or parsley, 1 tsp sesame seeds
Instructions
- Preheat:
- Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper or foil.
- Mix Marinade:
- In a bowl, whisk together honey, soy sauce, olive oil, minced garlic, sriracha, smoked paprika, black pepper, and salt.
- Marinate Chicken:
- Pat chicken thighs dry. Place them in a large bowl or zip-top bag and pour half the marinade over them. Toss to coat and let marinate while you prepare the vegetables.
- Prepare Vegetables:
- In a separate bowl, toss bell peppers, red onion, broccoli, and zucchini with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
- Arrange on Sheet Pan:
- Spread vegetables evenly on the prepared sheet pan. Nestle marinated chicken thighs among the vegetables. Reserve remaining marinade for glazing.
- Roast:
- Roast for 25 minutes. Remove pan, brush chicken with reserved marinade, and return to oven.
- Finish Roasting:
- Roast for an additional 5–7 minutes, or until chicken is cooked through (internal temp 74°C/165°F) and vegetables are tender.
- Garnish and Serve:
- Garnish with fresh cilantro or parsley and sesame seeds before serving.
Pin it This recipe quickly became a favorite in our home, perfect for busy weeknights and gatherings alike.
Required Tools
Baking sheet, mixing bowls, whisk, knife and cutting board, pastry brush (for glaze)
Allergen Information
Contains soy (soy sauce) and sesame (if using seeds). May contain gluten if using regular soy sauce; use gluten-free soy sauce if needed. Always check ingredient labels for allergens.
Nutritional Information
Calories: 325, Total Fat: 11 g, Carbohydrates: 28 g, Protein: 29 g per serving
Pin it Enjoy this flavorful and easy meal any night of the week; it’s sure to impress and satisfy.
Recipe Questions & Answers
- → What type of chicken is best for this dish?
Boneless, skinless chicken thighs are ideal for their tenderness and ability to absorb the spicy honey-garlic glaze, but chicken breasts can be used if preferred.
- → Can I adjust the spiciness level?
Yes, increase or decrease the amount of sriracha in the marinade, or add red chili flakes for additional heat according to your taste.
- → What vegetables complement the chicken?
Bell peppers, broccoli, zucchini, and red onion add color, texture, and flavor, roasting well alongside the marinated chicken.
- → How do I ensure the chicken stays juicy?
Marinate the chicken in the honey-garlic mixture and roast it at a high temperature, brushing with reserved marinade halfway through cooking to retain moisture.
- → Are there any common allergens in this dish?
This dish contains soy from soy sauce and may contain sesame seeds if used as garnish; consider gluten-free soy sauce if necessary.