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Easy Crispy Sheet Pan Honey Garlic Chicken with Vegetables

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A quick and easy sheet pan dinner featuring crispy honey garlic chicken thighs and roasted vegetables with a sweet and savory glaze. Perfect for busy weeknights and minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 2 cups baby carrots (about 10 oz)
  • 2 cups broccoli florets (about 7 oz)
  • 1 large red bell pepper, sliced
  • 1/4 cup (85g) honey
  • 3 garlic cloves, minced
  • 2 tablespoons (30ml) low sodium soy sauce
  • 1 tablespoon (15ml) extra virgin olive oil, plus 1 tablespoon for veggies
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) Dijon mustard
  • Salt and freshly cracked black pepper, to taste
  • Optional: 1/4 teaspoon red pepper flakes
  • Optional: fresh thyme sprigs

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a medium bowl, whisk together honey, minced garlic, soy sauce, 1 tablespoon olive oil, rice vinegar, Dijon mustard, and red pepper flakes if using. Set aside.
  3. Pat chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
  4. In a large bowl, combine baby carrots, broccoli florets, and sliced red bell pepper. Drizzle with 1 tablespoon olive oil and season lightly with salt and pepper. Toss well.
  5. Arrange chicken thighs skin side up on one half of a rimmed sheet pan. Spread vegetables in a single layer on the other half.
  6. Brush the chicken and vegetables generously with the honey garlic glaze, reserving some glaze for basting later.
  7. Roast on the middle rack for 25-30 minutes, stirring the vegetables halfway through, until chicken skin is crispy and an instant-read thermometer reads 165°F (75°C).
  8. Optional: Brush chicken with remaining glaze and broil on high for 2-3 minutes for extra crispiness, watching carefully to avoid burning.
  9. Let chicken rest for 5 minutes before serving. Spoon any pan juices over the top.

Notes

Pat chicken skin dry before seasoning to ensure crispiness. Keep vegetables in a single layer to avoid steaming. Use a meat thermometer to check chicken is cooked to 165°F. Broil at the end for extra crispiness but watch carefully to prevent burning. If veggies brown too fast, tent pan loosely with foil.

Nutrition

Keywords: sheet pan dinner, honey garlic chicken, crispy chicken thighs, roasted vegetables, easy dinner, weeknight meal, one pan meal

Find it online: https://vexifood.com/easy-crispy-sheet-pan-honey-garlic-chicken-with-vegetables-recipe-for-perfect-dinner/