Description
A simple and delicious one-pan meal featuring tender chicken thighs roasted with a sweet and savory honey garlic sauce alongside colorful vegetables.
Ingredients
4 bone-in, skin-on chicken thighs
1/4 cup honey
3 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon olive oil
1 teaspoon apple cider vinegar
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 cup baby carrots
1/2 medium red onion, cut into wedges
1 tablespoon chopped fresh parsley (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, whisk together honey, minced garlic, soy sauce, olive oil, apple cider vinegar, salt, and black pepper until well combined.
Place the chicken thighs on a large sheet pan. Arrange the red bell pepper, yellow bell pepper, zucchini, baby carrots, and red onion around the chicken in a single layer.
Pour the honey garlic sauce evenly over the chicken and vegetables, using a brush or spoon to coat everything well.
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.
If desired, switch the oven to broil for the last 2-3 minutes to crisp the chicken skin, watching carefully to prevent burning.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes