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- 4 boneless, skinless chicken thighs - 1/4 cup honey - 1/4 cup soy sauce or tamari - 4 cloves garlic, minced - 1 tablespoon freshly grated ginger - 2 tablespoons olive oil - 1 teaspoon sesame oil - 1 teaspoon black sesame seeds (optional) - 2 cups broccoli florets - 1 bell pepper, thinly sliced - 1 cup carrots, thinly sliced - Salt and pepper, to taste - Fresh cilantro, chopped, for garnish Gathering fresh ingredients is key for this honey garlic sheet pan chicken. Use high-quality honey for a rich flavor. You can choose soy sauce or tamari based on your dietary needs. I love using fresh garlic and ginger for the best taste. For the veggies, I always pick vibrant colors like red or yellow bell peppers. They add sweetness and crunch. Broccoli and carrots not only bring color but also nutrients. Be sure to have salt and pepper on hand. They help bring out all the flavors in this dish. Fresh cilantro adds a nice touch at the end. It brightens up the meal and makes it look pretty. For the full recipe, check my detailed instructions. Enjoy making this dish! - Preheat the oven to 400°F (200°C). - Line a large baking sheet with parchment paper. - Whisk together honey, soy sauce, garlic, ginger, olive oil, and sesame oil. - Lay chicken on the baking sheet and coat with sauce. - Add vegetables and season with olive oil, salt, and pepper. - Bake for 25-30 minutes and brush with remaining sauce for a glossy finish. The steps are simple and fun. You start by preheating your oven to 400°F. This heat gives the chicken a nice, crispy finish. While the oven warms, line a large baking sheet with parchment paper. This makes cleanup easy later. Next, let’s make the sauce. In a bowl, whisk together honey, soy sauce, minced garlic, ginger, olive oil, and sesame oil. The mix should be smooth. This sauce is what makes the chicken and veggies shine. Now, place the chicken thighs on the baking sheet. Pour half of the sauce over the chicken. Make sure it’s well coated. Set the rest aside for later. Add your chopped veggies around the chicken. Toss them in olive oil, salt, and pepper. This step adds flavor and helps them roast nicely. Time to bake! Put the sheet pan in the oven and bake for 25-30 minutes. The chicken should reach 165°F inside. In the last five minutes, brush the chicken with the reserved sauce. This gives it a shiny, inviting look. Once you take it out, let it rest for a few minutes. This allows the flavors to come together. Now you are ready to enjoy a delicious meal! For the full recipe, check out the recipe section. - Ensure chicken reaches an internal temperature of 165°F (75°C). - Use parchment paper for easier cleanup and helps with even cooking. Getting the chicken cooked just right is key. I always use a meat thermometer. This tool gives me peace of mind that my chicken is safe to eat. Parchment paper is my best friend in the kitchen. It makes cleaning up a breeze and helps the food cook evenly. No sticking means no mess! - Experiment with additional spices such as chili flakes for heat. - Marinate chicken for an hour for enhanced flavor absorption. Want a kick? Try adding chili flakes. Just a pinch can make a big difference. Marinating the chicken in the sauce for an hour helps the flavors soak in. It makes the dish taste richer and more delicious. - Arrange chicken and vegetables beautifully on a platter. - Drizzle leftover glaze for visual appeal and enhanced flavor. When serving, I like to present my dish nicely. Place the chicken in the center of a big platter and surround it with the colorful veggies. Drizzling the leftover glaze on top not only looks nice but also adds more flavor. Your family will love the taste and the look of this meal! For the full recipe, check out the link above. {{image_4}} You can easily change the veggies in this dish. Substitute broccoli with green beans or asparagus. Both add a fresh taste. You can also add sliced onions or zucchini. These choices bring extra flavor and texture to your meal. If you want to change the protein, use chicken breasts instead of thighs. Chicken breasts cook quickly and remain juicy. For a plant-based option, try tofu. It absorbs the honey garlic sauce well and adds a nice texture. If you need a gluten-free option, use tamari. It works just like soy sauce. Tamari has a rich flavor and keeps your dish safe for gluten-free diets. Always check the label to be sure. For more detailed instructions, check the Full Recipe. Store leftovers in an airtight container in the refrigerator for up to 4 days. This helps keep the chicken and veggies fresh. When you need a quick meal, just pull it out and enjoy. You can freeze cooked chicken and vegetables for up to 3 months. Make sure they cool first. Place them in freezer bags or containers. Label them with the date for easy tracking. Reheat in the oven or microwave until heated through. If using the oven, set it to 350°F (175°C). This helps keep the chicken juicy. For the microwave, use a microwave-safe dish and cover it. Heat in short bursts to avoid drying it out. Find the Full Recipe for more details on making this delicious meal. To check if the chicken is fully cooked, use a meat thermometer. You want the internal temperature to reach 165°F (75°C). This ensures the chicken is safe to eat. If you don’t have a thermometer, cut into the thickest part of the chicken. The meat should be white and the juices should run clear. Yes, you can make this dish ahead of time. Prepare the honey garlic sauce and marinate the chicken in it for a few hours or overnight. This helps the flavors seep in. You can also chop the vegetables early and store them in the fridge. When you are ready, just bake everything together. You can serve this chicken with rice, quinoa, or a fresh green salad. These sides balance the flavors and add texture to your meal. Rice absorbs the sauce well, while quinoa adds a nutty taste. A salad adds freshness and crunch, making your meal more complete. For the full recipe, click here. This blog post covered a simple and tasty recipe for Honey Garlic Sheet Pan Chicken. You learned about the main ingredients, preparation steps, cooking tips, and ways to customize the dish. Remember, cooking is fun. Use fresh veggies and your favorite spices to make it yours. Enjoy your meal with friends or family, and share your creations. Happy cooking!

Honey Garlic Sheet Pan Chicken

Elevate your dinner game with this delicious Honey Garlic Sheet Pan Chicken recipe! This simple, savory dish features tender chicken thighs coated in a mouthwatering honey garlic sauce, paired with vibrant veggies like broccoli, bell peppers, and carrots. Perfect for a quick weeknight meal, it's easy to prepare and packed with flavor. Click through to explore this tasty recipe and make dinner a breeze! Enjoy a delicious twist tonight!
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Ingredients
  

4 boneless, skinless chicken thighs

1/4 cup honey

1/4 cup soy sauce (or tamari for a gluten-free option)

4 cloves garlic, minced

1 tablespoon freshly grated ginger

2 tablespoons olive oil

1 teaspoon sesame oil

1 teaspoon black sesame seeds (optional, for garnish)

2 cups broccoli florets

1 bell pepper, thinly sliced (any preferred color)

1 cup carrots, thinly sliced

Salt and pepper, to taste

Fresh cilantro, chopped, for garnish

Instructions
 

Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to facilitate easy cleanup after cooking.

    In a medium mixing bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, olive oil, and sesame oil until the mixture is smooth and well-blended.

      Lay the chicken thighs out on the prepared baking sheet. Lightly season them with salt and pepper to enhance flavor.

        Drizzle half of the honey garlic mixture over the chicken thighs, making sure they are thoroughly coated. Set aside the remaining mixture for glazing later.

          On the same sheet pan, add the broccoli florets, sliced bell pepper, and carrot slices. Drizzle with a bit of olive oil, and liberally season with salt and pepper. Gently toss the vegetables to ensure they are evenly coated.

            Place the sheet pan in the oven and bake for 25-30 minutes, or until the chicken is fully cooked (an internal temperature of 165°F/75°C) and the vegetables are tender.

              In the last 5 minutes of baking, brush the reserved honey garlic mixture over the chicken for a glossy finish.

                Once cooked, remove the sheet pan from the oven and allow the dish to rest for a few minutes to let the flavors meld.

                  Serve the chicken and vegetables hot, garnished with freshly chopped cilantro and a sprinkle of black sesame seeds for an added touch of flavor and visual appeal.

                    Prep Time, Total Time, Servings: 10 min | 40 min | serves 4

                      - Presentation Tips: For an elegant display, arrange the chicken thighs in the center of a large serving platter, surrounding them with the vibrant roasted vegetables. Drizzle any remaining honey garlic glaze over the entire dish before serving to enhance both flavor and appearance.