# List of Ingredients:
→ Chicken
01 - 4 boneless, skinless chicken thighs (approx. 1.3 lbs)
→ Marinade & Glaze
02 - 3 tbsp honey
03 - 3 tbsp soy sauce
04 - 2 tbsp olive oil
05 - 4 garlic cloves, minced
06 - 1 tbsp sriracha (adjust to taste)
07 - 1 tsp smoked paprika
08 - 1/2 tsp ground black pepper
09 - 1/2 tsp 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 tbsp olive oil
16 - 1/2 tsp salt
17 - 1/4 tsp ground black pepper
→ Garnish (optional)
18 - 2 tbsp chopped fresh cilantro or parsley
19 - 1 tsp sesame seeds
# Step-by-Step Directions:
01 - Heat the oven to 425°F and line a large baking sheet with parchment paper or foil.
02 - Whisk together honey, soy sauce, olive oil, minced garlic, sriracha, smoked paprika, black pepper, and salt in a bowl.
03 - Pat chicken thighs dry, place in a bowl or zip-top bag, and pour half the marinade over them. Toss to coat and let sit while preparing vegetables.
04 - In a separate bowl, combine bell peppers, red onion, broccoli, and zucchini with olive oil, salt, and pepper; toss to coat evenly.
05 - Spread vegetables evenly on the prepared baking sheet and place marinated chicken thighs nestled among them. Reserve remaining marinade for glazing.
06 - Roast in the oven for 25 minutes.
07 - Remove pan, brush chicken with reserved marinade, then return to oven and roast for an additional 5–7 minutes until chicken reaches 165°F internally and vegetables are tender.
08 - Sprinkle chopped cilantro or parsley and sesame seeds over the dish before serving.
