Pin it 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 vibrant dish has quickly become a favorite for busy weeknights when I want something delicious without a lot of fuss.
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
- Preheat Oven:
- Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper or foil.
- Make Marinade:
- In a bowl, whisk together honey, soy sauce, olive oil, minced garlic, sriracha, smoked paprika, black pepper, and salt.
- Marinate Chicken:
- 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.
- Prepare Vegetables:
- 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.
- Arrange on Sheet Pan:
- Spread vegetables evenly on the prepared sheet pan. Nestle marinated chicken thighs among the vegetables. Reserve remaining marinade for glazing.
- Roast First:
- Roast for 25 minutes.
- Glaze Chicken:
- Remove pan, brush chicken with reserved marinade, and return to oven.
- Finish Roasting:
- Roast for an additional 5 to 7 minutes or until chicken is cooked through (internal temp 74°C/165°F) and vegetables are tender.
- Garnish and Serve:
- Garnish with fresh cilantro or parsley and sesame seeds before serving.
Pin it My family loves gathering around this meal, sharing stories as we enjoy the spicy and sweet flavors together.
Notes
For extra heat, increase sriracha or add red chili flakes. Substitute chicken breasts for thighs if preferred adjust cooking time as needed. Serve with steamed rice or quinoa for a complete meal.
Required Tools
Baking sheet, mixing bowls, whisk, knife and cutting board, pastry brush (for glaze)
Allergen Information
Contains soy (soy sauce) and sesame (if using seeds). May contain gluten if using regular soy sauce use gluten-free soy sauce if needed. Always check ingredient labels for allergens.
Pin it This sheet pan dinner brings bold flavors to your table with minimal effort perfect for weeknights.
Recipe FAQs
- → How do I get the chicken juicy and flavorful?
Marinating the chicken thighs in the honey-garlic glaze allows the flavors to penetrate deeply, keeping the meat moist during roasting.
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but may require a shorter cooking time to avoid drying out. Monitor doneness carefully.
- → What vegetables work best for this dish?
Bell peppers, broccoli, red onion, and zucchini provide a good balance of sweetness, texture, and color when roasted with the chicken.
- → How spicy is this dish and can it be adjusted?
The sriracha adds a moderate heat level, which can be increased or decreased to taste for a milder or spicier finish.
- → Is there a way to add more depth to the glaze?
Smoked paprika and soy sauce add depth, but you can enhance it further with a splash of rice vinegar or a dash of chili flakes.