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- 4 boneless, skinless chicken thighs - 1/4 cup honey - 1/4 cup low-sodium soy sauce - 4 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon olive oil - 1 teaspoon sesame oil - 1 cup broccoli florets - 1 red bell pepper, thinly sliced - 1 cup baby carrots, halved - 2 green onions, finely chopped - Sesame seeds You can swap chicken thighs for chicken breasts. This change keeps the dish light. If you don’t have honey, maple syrup works well. Use tamari instead of soy sauce for a gluten-free option. For the veggies, feel free to mix in snap peas or zucchini. If you want more heat, add red pepper flakes to the marinade. This recipe is flexible, so use what you have! {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This step is key for even cooking. To make cleanup easy, line a sheet pan with parchment paper. This will catch any drips and make your life simpler. Next, let’s make the honey garlic marinade. In a small bowl, mix together the following: - 1/4 cup honey - 1/4 cup low-sodium soy sauce - 4 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon olive oil - 1 teaspoon sesame oil Whisk these ingredients until they blend well. This sweet and savory mix adds amazing flavor. Now, grab your chicken thighs. Pat them dry with a paper towel. Season each thigh with salt and pepper on both sides. This enhances the taste. In a large bowl, add the chicken and pour half of the marinade over it. Make sure each piece is coated well. Let the chicken marinate for 15-20 minutes. While it marinates, prepare your veggies. In another bowl, mix together: - 1 cup broccoli florets - 1 red bell pepper, thinly sliced - 1 cup baby carrots, halved Drizzle the remaining marinade over the veggies and toss them to coat. It’s time to bake! Place the marinated chicken thighs on the lined sheet pan. Surround them with the coated veggies, making sure everything is in a single layer. This helps with even cooking. Bake for 25-30 minutes. You’ll know it’s done when the chicken reaches 165°F (75°C) and the veggies are tender. For a nice caramelized finish, switch to broil for the last 2-3 minutes. Watch closely to avoid burning! After baking, take the pan out and let it rest for a few minutes. Before serving, sprinkle chopped green onions and sesame seeds for a fresh touch. Enjoy your delicious meal! For juicy chicken, choose boneless, skinless thighs. They cook evenly and stay moist. Pat them dry before seasoning. This step helps the salt and pepper stick better. Allow the chicken to marinate for 15 to 20 minutes. This lets the flavors soak in. Baking at 400°F brings out the best texture. Always check the internal temperature; it should reach 165°F for safety. Feel free to swap veggies based on what's fresh and in season. In spring, add asparagus and snap peas for a crunch. In summer, try zucchini and cherry tomatoes for a sweeter taste. In fall, use Brussels sprouts and sweet potatoes for warmth. Winter favorites like cauliflower and kale also work great. This keeps your dish exciting and packed with nutrients. Broiling adds a nice touch to your chicken and veggies. After baking, switch your oven to broil for 2 to 3 minutes. Keep a close watch to avoid burning. You want that golden, caramelized look. This step enhances the dish's flavor, making it more appealing. Just remember, not every oven broils the same, so stay nearby! Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes or even overnight in the refrigerator for a deeper flavor infusion. Veggie Variations: Feel free to swap in other vegetables like snap peas or zucchini for a different flavor profile and added nutrition. Check Chicken Temperature: Use a meat thermometer to ensure your chicken is perfectly cooked; it should reach an internal temperature of 165°F (75°C). Serve with Rice: Pair the dish with steamed rice or quinoa to soak up the delicious honey garlic sauce for a complete meal. {{image_4}} You can change the protein in this dish. Try using boneless skinless chicken breasts instead of thighs. They cook faster and are leaner. You can also use shrimp or salmon for a seafood twist. Both will soak up the honey garlic marinade well. If you prefer a plant-based option, tofu is a great choice. Press it to remove water and cut it into cubes. Marinate it just like the chicken for tasty results. Mix up the veggies for a new taste. Zucchini slices work well and cook quickly. Cauliflower florets are another option; they add a nice bite. You might like to use asparagus or snap peas. Just adjust the cooking time for these quicker-cooking veggies. They still get that sweet sauce flavor. Feel free to experiment with whatever you have at home. Spices can really enhance the dish. Adding red pepper flakes gives a nice heat. You might also try smoked paprika for a subtle smoky taste. Fresh herbs like thyme or rosemary can add a lovely aroma. If you like Asian flavors, sprinkle in some five-spice powder. Just a little will go a long way. Adjust the spices to match your taste buds for a unique twist. After enjoying your meal, let the chicken cool down. Place leftovers in an airtight container. This keeps the chicken and vegetables fresh. Store them in the fridge. They stay good for up to three days. If you want to keep them longer, consider freezing. To reheat, you can use the oven or microwave. If using the oven, preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Warm for about 15-20 minutes. Check that the chicken is hot all the way through. In the microwave, heat in short bursts. Start with one minute, then check and stir. For freezing, wrap the chicken and veggies tightly in foil or plastic wrap. Then, place them in a freezer-safe bag. This prevents freezer burn. They can last up to three months in the freezer. When you’re ready to eat, move the container to the fridge to thaw overnight. Once thawed, reheat as described above. Enjoy your delicious meal again! Yes, you can use bone-in chicken. Bone-in chicken adds flavor and moisture. Just remember, it may take longer to cook. Make sure the internal temperature reaches 165°F (75°C). To check if the chicken is fully cooked, use a meat thermometer. Insert it into the thickest part of the thigh. When it reads 165°F (75°C), the chicken is safe to eat. This dish pairs well with rice or quinoa. You can also serve it with a side salad or some crusty bread. These options help soak up the tasty sauce. Marinating chicken takes about 15-20 minutes. This time allows the flavors to soak into the meat. For stronger flavor, you can marinate it longer, up to 4 hours. Yes, you can prepare this dish ahead of time. Marinate the chicken and veggies a few hours before baking. You can also bake it, then store leftovers for later. This post covers everything to make honey garlic chicken. We explored the key ingredients and options for garnish. You learned how to prep, marinate, and bake your dish. I shared tips for great texture and seasonal veggie swaps. Plus, we discussed variations and how to store leftovers safely. Enjoy creating your dish! Your friends and family will love it, and so will you.

Sheet Pan Honey Garlic Chicken Delight

A delicious and easy one-pan meal featuring marinated chicken thighs and colorful vegetables, all baked to perfection.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 0.25 cup honey
  • 0.25 cup low-sodium soy sauce
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil
  • 1 cup broccoli florets
  • 1 piece red bell pepper, thinly sliced
  • 1 cup baby carrots, halved
  • 2 pieces green onions, finely chopped (for garnish)
  • 1 tablespoon sesame seeds (for garnish)
  • to taste salt and pepper

Instructions
 

  • Start by preheating your oven to 400°F (200°C). To make cleanup easy, line a sheet pan with parchment paper.
  • In a small mixing bowl, combine the honey, low-sodium soy sauce, minced garlic, grated ginger, olive oil, and sesame oil. Whisk until well blended to create a flavorful marinade.
  • Take the chicken thighs and pat them dry with a paper towel. Season each thigh generously with salt and pepper on both sides for enhanced flavor.
  • In a large mixing bowl, add the chicken thighs, then pour about half of the honey garlic marinade over them. Ensure each piece of chicken is thoroughly coated. Allow it to marinate for 15-20 minutes while you prep the vegetables.
  • In another mixing bowl, combine the broccoli florets, sliced red bell pepper, and halved baby carrots. Drizzle with the remaining honey garlic marinade and toss the vegetables until they are evenly coated.
  • Arrange the marinated chicken thighs on the prepared sheet pan. Surround the chicken with the coated vegetables in a single layer for even cooking.
  • Bake in the preheated oven for 25-30 minutes. Check for doneness when the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
  • If you desire a nice caramelized finish, switch to broil for the last 2-3 minutes, but keep a close watch to prevent burning.
  • Once done, carefully remove the pan from the oven and let it sit for a few minutes to rest. Just before serving, sprinkle with chopped green onions and sesame seeds for a fresh touch.

Notes

Serve directly from the sheet pan for a rustic look, or transfer to a large serving platter. Drizzle any remaining juices from the pan over the dish for added flavor!
Keyword chicken, easy dinner, honey garlic, sheet pan