Description
A delicious and easy one-pan meal featuring tender chicken thighs glazed with a sweet and savory honey garlic sauce, roasted alongside colorful vegetables for a wholesome dinner.
Ingredients
4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
3 tablespoons honey
4 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon apple cider vinegar
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 teaspoon salt
1 large red bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 cup baby carrots
1 small red onion, cut into wedges
Fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
In a small bowl, whisk together olive oil, honey, minced garlic, soy sauce, apple cider vinegar, dried thyme, smoked paprika, black pepper, and salt until well combined.
Place the chicken thighs on the prepared sheet pan. Arrange the red bell pepper pieces, zucchini slices, baby carrots, and red onion wedges evenly around the chicken.
Brush half of the honey garlic sauce over the chicken thighs and vegetables, reserving the rest for later.
Roast in the preheated oven for 20 minutes.
Remove the sheet pan from the oven and brush the chicken and vegetables with the remaining honey garlic sauce.
Return to the oven and roast for an additional 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes