Save to Pinterest 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.
This recipe has become a family favorite for busy weeknights thanks to its bold flavors and minimal cleanup.
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
- Step 1:
- Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper or foil.
- Step 2:
- In a bowl, whisk together honey, soy sauce, olive oil, minced garlic, sriracha, smoked paprika, black pepper, and salt.
- Step 3:
- 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.
- Step 4:
- 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.
- Step 5:
- Spread vegetables evenly on the prepared sheet pan. Nestle marinated chicken thighs among the vegetables. Reserve remaining marinade for glazing.
- Step 6:
- Roast for 25 minutes. Remove pan, brush chicken with reserved marinade, and return to oven.
- Step 7:
- Roast for an additional 5 7 minutes, or until chicken is cooked through (internal temp 74°C/165°F) and vegetables are tender.
- Step 8:
- Garnish with fresh cilantro or parsley and sesame seeds before serving.
Save to Pinterest Our family loves gathering around the table and enjoying this easy, flavorful meal together, making weeknights special.
Serving Suggestions
Serve with steamed rice or quinoa for a complete balanced meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
Variations
Substitute chicken breasts for thighs if preferred, adjusting cooking time accordingly. Add red chili flakes for extra heat.
Save to Pinterest This sheet pan meal combines convenience with bold flavors, perfect for busy nights and happy families.
Common Recipe Questions
- → What type of chicken works best?
Boneless, skinless chicken thighs are ideal for even cooking and staying juicy, but chicken breasts can be used with slight adjustments in cooking time.
- → Can I adjust the spice level?
Yes, increase or decrease sriracha to match your preferred heat intensity. Adding red chili flakes can provide extra kick.
- → How do I ensure vegetables cook evenly?
Slice vegetables uniformly and toss them with oil and seasoning before spreading them evenly on the sheet pan to promote even roasting.
- → Is marinating necessary?
Marinating chicken briefly in the glaze enhances flavor penetration and moisture, but even a short time boosts taste significantly.
- → What are good serving suggestions?
Serve with steamed rice, quinoa, or your favorite grain to complement the bold flavors and complete the meal.