Quick answer: Toss chicken thighs and veggies on one sheet pan, brush with a quick honey, soy and garlic sauce, and roast at 425°F for about 20 to 25 minutes. Dinner for four, ready in about 30 minutes, with one pan to clean.

This is the kind of recipe that saves a busy Tuesday. Everything roasts together, the sauce turns sticky in the oven, and leftovers make a great lunch the next day.

Serves: 4  |  Prep: 10 minutes  |  Cook: 20 to 25 minutes

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs (about 6)
• 3 cups broccoli florets
• 1 red bell pepper, cut into strips
• 1/2 red onion, cut into wedges
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup honey
• 1/4 cup low-sodium soy sauce
• 4 cloves garlic, minced
• 1 tablespoon rice vinegar or lemon juice
• 1/4 teaspoon red pepper flakes (optional)
• Sesame seeds and sliced green onion, to serve

Instructions

1. Heat your oven to 425°F (220°C) and line a large sheet pan with foil or parchment.
2. Whisk the honey, soy sauce, garlic, vinegar and red pepper flakes in a small bowl.
3. Toss the broccoli, bell pepper and onion with 1 tablespoon olive oil and a pinch of salt. Spread them around the edges of the pan.
4. Pat the chicken dry, toss it with the remaining olive oil, salt and pepper, and place it in the center of the pan. Brush half of the sauce over the chicken.
5. Roast for 12 minutes. Brush the chicken with the remaining sauce, then roast 8 to 12 minutes more, until the chicken reaches 165°F (74°C) inside and the veggies are browned at the edges.
6. Spoon the pan juices over everything, sprinkle with sesame seeds and green onion, and serve with rice.

Tips for the best results

• Use thighs if you can. They stay juicy. Chicken breast works too, but cut it into even pieces and start checking it a few minutes early.
• Do not crowd the pan. Use two pans if needed so everything roasts instead of steams.
• Swap the veggies. Green beans, zucchini, snap peas or carrots all work. Cut firmer veggies smaller.
• Make it ahead. Mix the sauce up to 3 days early and keep it in the fridge.

Storage

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat until hot all the way through.

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Frequently asked questions

Can I use chicken breast instead of thighs?

Yes. Cut breasts into even pieces and start checking a few minutes early so they do not dry out. Cook until the inside reaches 165°F (74°C).

What can I serve with honey garlic chicken?

Rice is a classic choice. Cauliflower rice, noodles or a simple salad also work well.

Can I make this gluten free?

Yes. Use tamari or a gluten-free soy sauce instead of regular soy sauce.