Sheet Pan Honey Garlic Chicken and Vegetables

Juicy chicken thighs roast alongside broccoli and carrots in a glossy honey-garlic soy sauce for an easy one-pan dinner with caramelized edges.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 pounds chicken thighs, boneless, skinless
• 4 cups broccoli florets
• 3 medium carrots
• 0.25 cup honey
• 0.25 cup soy sauce
• 4 cloves garlic
• 2 tablespoons vegetable oil
• 1 tablespoon rice vinegar
• 0.25 teaspoon ground black pepper

Cooking instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with foil or parchment for easier cleanup. (about 5 min) — 425°F
2. Cut the carrots into 1/4-inch-thick diagonal slices. Whisk the honey, soy sauce, rice vinegar, minced garlic, and black pepper in a small bowl. (about 5 min)
3. Toss the carrots and broccoli with 1 tablespoon of the oil on the sheet pan. Spread them in an even layer and roast for 10 minutes. (about 10 min) — 425°F
4. Pat the chicken thighs dry. Rub them with the remaining 1 tablespoon oil and place them among the vegetables. Brush the chicken generously with half of the sauce. (about 5 min) — 425°F
5. Roast for 15 minutes, then brush the chicken and vegetables with the remaining sauce. Continue roasting until the vegetables are browned and the thickest part of each chicken thigh reaches 165°F, about 8 to 12 minutes more. (about 22 min) — 425°F
6. Rest the chicken for 5 minutes before serving. Spoon the pan juices over the chicken and vegetables. (about 5 min)