# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs (approximately 21 oz)
→ Marinade & Glaze
02 - 3 tablespoons honey
03 - 3 tablespoons soy sauce
04 - 2 tablespoons olive oil
05 - 4 garlic cloves, minced
06 - 1 tablespoon sriracha (adjust to taste)
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon salt
→ Vegetables
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 red onion, cut into wedges
13 - 7 oz broccoli florets
14 - 1 medium zucchini, sliced
15 - 1 tablespoon olive oil
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon ground black pepper
→ Garnish (optional)
18 - 2 tablespoons chopped fresh cilantro or parsley
19 - 1 teaspoon sesame seeds
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
02 - Whisk together honey, soy sauce, olive oil, minced garlic, sriracha, smoked paprika, black pepper, and salt in a bowl.
03 - Pat the chicken thighs dry. Place them in a large bowl or resealable bag and add half of the marinade. Toss to coat evenly and allow to marinate while preparing vegetables.
04 - In a separate bowl, combine the sliced bell peppers, red onion wedges, broccoli florets, and zucchini slices. Drizzle with olive oil, then season with salt and black pepper, tossing well to coat.
05 - Spread the vegetables in an even layer on the prepared baking sheet. Nestle the marinated chicken thighs among the vegetables. Reserve remaining marinade for later use.
06 - Roast in the preheated oven for 25 minutes.
07 - Remove the baking sheet from the oven. Brush the chicken with the reserved marinade. Return to the oven and roast for an additional 5 to 7 minutes, or until the internal temperature of the chicken reaches 165°F and vegetables are tender.
08 - Sprinkle with chopped cilantro or parsley and sesame seeds before serving.
