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- 4 chicken thighs, skin-on and bone-in - 2 tablespoons honey - 4 cloves garlic, minced - 2 tablespoons soy sauce (low sodium recommended) - 1 tablespoon apple cider vinegar - 1 tablespoon olive oil - 1 teaspoon fresh ginger, grated - Salt and pepper to taste Chicken thighs are great for this recipe. The skin keeps the meat juicy. I like to use bone-in thighs for extra flavor. Next, we make a tasty marinade. Honey gives a sweet touch. Garlic adds a nice kick. Soy sauce brings saltiness, while apple cider vinegar adds tang. Olive oil helps everything mix well. Fresh ginger gives an amazing zest. Don't forget to season with salt and pepper. - 2 cups broccoli florets - 2 cups baby carrots For veggies, I choose broccoli florets and baby carrots. Broccoli adds crunch and color. Baby carrots are sweet and easy. Toss them with olive oil, salt, and pepper. This makes them delicious when roasted. They soak up the flavors from the chicken and marinade. - Sesame seeds - Fresh herbs Finally, we need some garnish. Sesame seeds add a nice nutty flavor. They also look pretty on the dish. Fresh herbs like cilantro or parsley brighten up the meal. Sprinkle them on top right before serving. This gives a fresh finish to your honey garlic chicken. - Preheat the Oven Start by preheating your oven to 400°F (200°C). This step ensures even cooking and helps the chicken get crispy. - Prepare the Marinade In a small bowl, whisk together the honey, minced garlic, soy sauce, apple cider vinegar, olive oil, grated ginger, salt, and pepper. This mix creates a sweet and savory marinade. - Marinate Duration Place the chicken thighs in a large bowl or a zip-top plastic bag. Pour half of the marinade over the chicken. Make sure they are well coated. Let the chicken sit in the marinade for at least 30 minutes. If you have time, marinate for up to 4 hours in the fridge for more flavor. - Coating Technique When marinating, make sure to turn the chicken, so each piece absorbs the flavor. This coating technique helps the chicken get tender and tasty. - Arrange Ingredients on Sheet Pan While the chicken marinates, prepare your vegetables. On a large sheet pan, combine the broccoli florets and baby carrots. Drizzle with a little olive oil, season with salt and pepper, and toss to coat. Spread the veggies evenly across the pan. - Cooking Time and Temperature After marinating, take the chicken out and place it skin-side up on the sheet pan among the veggies. Brush the remaining marinade over everything. Roast in the oven for about 35-40 minutes. The chicken should reach an internal temperature of 165°F (75°C), and the vegetables will be tender. Marination Techniques Marinating is key. I like to marinate the chicken for at least 30 minutes. This helps the flavors mix well. If you have time, marinate for up to 4 hours. The longer it sits, the better the taste. Use a zip-top bag to coat the chicken evenly. This ensures every part gets that sweet and garlicky goodness. Use of Fresh Ingredients Always use fresh garlic and ginger. These add a bright taste to the dish. Fresh veggies, like broccoli and carrots, also make a big difference. They become tender and sweet when roasted. Choose vibrant broccoli florets and firm baby carrots for the best results. Ensuring Even Cooking Arrange the chicken and veggies in a single layer on the sheet pan. This allows hot air to cook them evenly. Don’t overcrowd the pan; this can lead to soggy food. Make sure the chicken skin is facing up. This helps it get crispy and golden. Checking Chicken Doneness Use a meat thermometer to check the chicken’s temperature. It should reach 165°F (75°C) in the thickest part. If you don’t have a thermometer, cut into a thigh. The juices should run clear, not pink. Garnishing for Visual Appeal Garnish your dish to make it pop! I love to sprinkle sesame seeds on top. They add a nice crunch and look great. Chopped fresh cilantro or parsley also brightens the plate. It adds color and a fresh touch. Serving Suggestions Serve the chicken right from the pan. It looks rustic and inviting. Pair it with rice or quinoa for a complete meal. You can also serve a simple salad on the side. This adds freshness and balances the flavors. {{image_2}} You can easily switch up the veggies. Instead of broccoli and carrots, try these: - Bell peppers - Zucchini - Asparagus - Green beans These choices add color and crunch. You can also change the protein. Chicken thighs are great, but you can use: - Chicken breasts - Tofu for a vegetarian option - Salmon for a rich flavor Adjusting sweetness is simple. If you like it sweeter, add more honey. For a less sweet dish, use less honey or try soy sauce. Adding heat can make it exciting. Consider these options: - Red pepper flakes - Sriracha sauce - Fresh jalapeños These will give your dish a nice kick. If you are cooking for a crowd, double the recipe. You can fill the pan with more chicken and veggies. This works great for family gatherings. For meal prep, store portions in containers. You can make this dish ahead of time. The flavors get better after a day in the fridge. - Refrigeration Guidelines: Let the chicken cool to room temperature. Place it in an airtight container. Store in the fridge for up to 3 days. This keeps the chicken juicy and the veggies fresh. - Freezing Tips: If you want to keep it longer, freeze the leftovers. Use a freezer-safe bag. Remove as much air as you can. It will last up to 3 months. Thaw it in the fridge before reheating. - Best Methods for Keeping Flavor: To reheat, use the oven. Preheat it to 350°F (175°C). Place the chicken on a baking sheet. Cover with foil to keep it moist. Heat for about 15-20 minutes. You can also use a microwave. Heat in short bursts at medium power. Check every minute to avoid overcooking. - How Long Can It Be Stored?: In the fridge, it lasts for 3 days. When frozen, it lasts up to 3 months. For best taste, eat it sooner rather than later. Enjoy it warm and tasty for the best experience! How do I know when the chicken is done? To check if your chicken is safe to eat, use a meat thermometer. Insert it into the thickest part of the thigh. The chicken is done when it reads 165°F (75°C). You can also cut into the chicken. If the juices run clear and the meat is no longer pink, it is ready to eat. Can I use boneless chicken thighs? Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Keep an eye on the cooking time. Check for doneness at about 25-30 minutes. What sides pair well with honey garlic chicken? This dish pairs well with rice or quinoa. You can also serve it with a fresh salad. Roasted potatoes are another great option. They soak up the flavors well and make a hearty meal. Is this dish good for meal prep? Absolutely! Honey garlic chicken is perfect for meal prep. You can make it ahead and store it in the fridge for up to four days. Just reheat it when you are ready to eat. The flavors get even better over time. How many calories are in this dish? One serving of honey garlic chicken has about 360 calories. This includes the chicken and veggies. The exact number may vary based on portion size and ingredients used. What are the nutritional benefits of the ingredients? This dish is rich in protein from chicken. It also has vitamins and fiber from broccoli and carrots. Honey adds natural sweetness, while garlic boosts your immune system. Olive oil provides healthy fats, making this meal balanced and nourishing. In this post, we explored a tasty recipe featuring chicken thighs, fresh veggies, and rich flavors. You learned how to marinate, roast, and present your dish beautifully. Plus, I shared tips on customizing ingredients to fit your taste. Remember, storing leftovers carefully keeps your meal fresh for longer. Cooking should be fun and simple. So, grab your ingredients, get cooking, and enjoy this delicious chicken dish!

Sheet Pan Honey Garlic Chicken

Discover the deliciousness of Sheet Pan Honey Garlic Chicken! This easy recipe combines tender chicken thighs, vibrant vegetables, and a flavorful marinade of honey, garlic, and ginger, all cooked on one pan for effortless cleanup. Perfect for busy weeknights, this dish is a must-try for any home cook. Click through to explore the full recipe and elevate your dinner experience today!
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Ingredients
  

4 chicken thighs, skin-on and bone-in

2 tablespoons honey

4 cloves garlic, minced

2 tablespoons soy sauce (low sodium recommended)

1 tablespoon apple cider vinegar

1 tablespoon olive oil

1 teaspoon fresh ginger, grated

Salt and pepper to taste

2 cups broccoli florets

2 cups baby carrots

Sesame seeds for garnish

Fresh cilantro or parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, whisk together the honey, minced garlic, soy sauce, apple cider vinegar, olive oil, grated ginger, salt, and pepper to create the marinade.

      Place the chicken thighs in a large bowl or a zip-top plastic bag and pour half of the marinade over them. Make sure the chicken is well coated. Allow it to marinate for at least 30 minutes (or up to 4 hours in the refrigerator for more flavor).

        While the chicken is marinating, prepare the vegetables. On a large sheet pan, combine the broccoli florets and baby carrots. Drizzle them with a little olive oil, season with salt and pepper, and toss to coat.

          After marinating, remove the chicken from the marinade and place it skin-side up on the sheet pan, arranging it amongst the vegetables.

            Brush the remaining marinade over the chicken and vegetables, ensuring everything is well-coated.

              Roast in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

                Once cooked, remove the sheet pan from the oven, and let it rest for a few minutes.

                  To serve, sprinkle sesame seeds and freshly chopped cilantro or parsley over the chicken and veggies for garnish.

                    Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4