Description
Delightful combination of sweet and savory elements, making it a family favorite.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs
- 3 cups broccoli florets
- 3 large carrots, sliced into thick strips
- 2 yellow squash, sliced into rounds
- 1 medium onion, sliced into wedges
- 1/3 cup honey
- 4 garlic cloves, minced
- 1/4 cup soy sauce
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 3 cups cooked jasmine rice
- 2 tablespoons chopped fresh parsley
Instructions
- Start by preheating your oven to 425°F. This high temperature is key to getting the lovely caramelization on the chicken and veggies. Once the oven is hot, line a large sheet pan with parchment paper or spray it with light cooking oil to ensure nothing sticks.
- In a medium-sized bowl, combine honey, minced garlic, soy sauce, olive oil, paprika, black pepper, and salt. Whisk these ingredients together until they are fully blended. This sticky sauce will become the flavor powerhouse of your dish, coating not only the chicken but also the vegetables.
- Take your chicken thighs and pat them dry with paper towels. Place them in a large mixing bowl and pour half of the honey garlic sauce over them. Toss the chicken until every piece is evenly coated. This will ensure each bite is packed with flavor.
- It’s time to prepare your vegetables! Rinse and chop the broccoli, carrots, squash, and onion. Place all these in a separate bowl and drizzle lightly with olive oil, adding a pinch of salt, pepper, and paprika for extra flavor. Toss everything until the veggies are evenly coated.
- Spread the seasoned vegetables evenly across the prepared sheet pan. Take the marinated chicken and arrange the pieces right in between the vegetables, allowing everything to roast together. It’s about maximizing flavor and convenience!
- Don’t forget about that delicious honey garlic sauce! Drizzle the remaining sauce over both the chicken and the vegetables. This step is critical for achieving a beautiful caramelization and ensuring every component of the dish is luxuriously coated.
- Put the sheet pan in the preheated oven and roast for 25 to 30 minutes. About halfway through, give the vegetables a stir to promote even cooking and golden-brown edges. Keep an eye on the chicken to ensure it cooks through.
- Using a meat thermometer, ensure that the chicken has reached an internal temperature of 165°F. This step is crucial for food safety and ensures you get tender, moist chicken.
- If you want extra caramelization, switch your oven to broil for an additional 2 to 3 minutes. Watch closely during this time to prevent burning while achieving those golden edges.
- Once done, remove the sheet pan from the oven and let the chicken rest for about 5 minutes. This resting period helps keep the juices locked in when you serve. Serve the chicken and veggies warm over cooked jasmine rice, and garnish with fresh parsley for a pop of color and freshness.
Notes
Adjust cooking time based on thickness of chicken thighs; store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 600 mg
- Protein: 30 g