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Sheet Pan Honey Garlic Chicken Thighs on a plate
Rachel Kim

Sheet Pan Honey Garlic Chicken Thighs

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lb boneless skinless chicken thighs cut into 1 1/2-inch chunks
  • 12 oz broccolini thick stems split lengthwise
  • 1 red bell pepper cut into 1-inch pieces
  • 1 1/2 tbsp neutral oil divided
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
  • 2 tbsp honey
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 3 garlic cloves finely grated
  • 1 tsp toasted sesame oil

Method
 

  1. Heat oven to 425°F; foil-line 18-by-13-inch rimmed sheet. Toss chicken with 1 tablespoon neutral oil, salt, and pepper. Spread over half pan; roast 10 minutes.
  2. Toss broccolini and pepper with remaining neutral oil. Add to open half; turn chicken.
  3. Roast 10 minutes more. Mix honey, soy sauce, vinegar, garlic, and sesame oil in clean bowl.
  4. Spoon glaze over chicken and vegetables; turn to lightly coat. Roast 5 to 7 minutes until chicken reaches 165°F, stems tender, and glaze tacky, not scorched.
  5. Divide among 4 plates; spoon over small amount of cooked pan sauce.