Juicy honey-garlic coated chicken roasted with bell peppers, broccoli, and zucchini for a quick meal.
# What you need:
→ Chicken
01 - 4 boneless, skinless chicken thighs (about 1.32 lbs)
→ Marinade & Glaze
02 - 3 tablespoons honey
03 - 3 tablespoons soy sauce
04 - 2 tablespoons olive oil
05 - 4 garlic cloves, minced
06 - 1 tablespoon sriracha (adjust to taste)
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon salt
→ Vegetables
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 red onion, cut into wedges
13 - 7 ounces broccoli florets
14 - 1 medium zucchini, sliced
15 - 1 tablespoon olive oil
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
→ Garnish
18 - 2 tablespoons chopped fresh cilantro or parsley
19 - 1 teaspoon sesame seeds
# Steps to follow:
01 - Set oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - Whisk honey, soy sauce, olive oil, minced garlic, sriracha, smoked paprika, black pepper, and salt in a bowl until blended.
03 - Pat chicken thighs dry. Place in a large bowl or zip-top bag and pour half the marinade over them. Toss to coat and let marinate while preparing vegetables.
04 - Toss bell peppers, red onion, broccoli, and zucchini with olive oil, salt, and black pepper in a separate bowl.
05 - Spread vegetables evenly on the prepared baking sheet. Arrange marinated chicken thighs among the vegetables. Reserve remaining marinade for glazing.
06 - Roast for 25 minutes. Remove from oven and brush chicken with reserved marinade.
07 - Return pan to oven and roast an additional 5 to 7 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender.
08 - Sprinkle with fresh cilantro or parsley and sesame seeds before serving.
