Description
A delicious and easy one-pan meal featuring juicy chicken thighs marinated in a garlic soy sauce, roasted alongside a medley of colorful vegetables. Perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
4 bone-in, skin-on chicken thighs
3 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon honey
4 cloves garlic, minced
1 teaspoon grated fresh ginger
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 medium red onion, cut into wedges
1 cup broccoli florets
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon toasted sesame seeds (optional)
2 green onions, sliced (optional)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, whisk together soy sauce, olive oil, honey, minced garlic, and grated ginger to create the marinade.
Place the chicken thighs in a large bowl or zip-top bag and pour half of the marinade over them. Toss to coat evenly. Set aside the remaining marinade for vegetables.
Arrange the chicken thighs skin-side up on a large sheet pan.
In a separate bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, and broccoli florets. Drizzle the reserved marinade over the vegetables and toss to coat evenly.
Spread the vegetables evenly around the chicken thighs on the sheet pan.
Season the chicken and vegetables lightly with salt and freshly ground black pepper.
Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.
If desired, switch the oven to broil and broil for 2 to 3 minutes to crisp the chicken skin, watching carefully to prevent burning.
Remove the sheet pan from the oven and let rest for 5 minutes.
Garnish with toasted sesame seeds and sliced green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes