Sheet Pan Honey Garlic Chicken with Roasted Vegetables

This Sheet Pan Honey Garlic Chicken with Roasted Vegetables combines succulent chicken thighs glazed with a sweet and savory honey garlic sauce, paired with a colorful medley of seasonal vegetables. The dish is easy to prepare and perfect for a weeknight dinner, delivering a balance of flavors and textures that will please the entire family. It's a wholesome meal that respects traditional cooking methods while adding a creative twist with the use of honey and garlic for a delightful glaze.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1/4 cup honey
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups broccoli florets
• 1 bell pepper, sliced
• 1 cup carrots, sliced
• 1 cup red onion, sliced
• 1 tablespoon sesame seeds (optional)
• 2 green onions, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix together honey, soy sauce, minced garlic, grated ginger, olive oil, salt, and black pepper to create the marinade.
3. Place the chicken thighs in a zip-lock bag or bowl and pour half of the marinade over them. Marinate for at least 30 minutes or overnight in the refrigerator for more flavor.
4. On a large sheet pan, arrange the broccoli, bell pepper, carrots, and red onion. Drizzle with olive oil and season with salt and pepper. Toss to coat.
5. Remove the chicken from the marinade and place it on the sheet pan with the vegetables. Brush the chicken with the remaining marinade.
6. Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender, stirring the vegetables halfway through cooking.
7. If desired, sprinkle sesame seeds over the chicken and vegetables before serving.
8. Garnish with chopped green onions and serve warm.