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cooked skinless chicken thigh chunks with a thin brown honey garlic glaze beside roasted broccolini and red bell pepper pieces on a plain plate, with no sesame seeds, rice or garnish
Rachel Kim

Sheet Pan Honey Garlic Chicken Thighs

Honey garlic chicken needs a late glaze so the sugar turns tacky instead of black while the meat is still cooking. Chunky thigh pieces roast beside broccolini, giving you different textures from a tray of whole thighs and potatoes. Dry the broccolini well. Water hiding among its small florets thins the glaze and leaves a puddle under the chicken. A light coating added near the end can cling to the browned meat and still leave the stems a little bite.
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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 the oven to 425°F and line an 18-by-13-inch rimmed sheet pan with foil. Toss chicken with 1 tablespoon neutral oil, salt and pepper and spread on one half of the pan; roast for 10 minutes.
  2. Toss broccolini and red pepper with remaining neutral oil. Add them to the open side of the pan and turn the chicken pieces.
  3. Roast for 10 minutes more. Stir honey, soy sauce, vinegar, garlic and sesame oil together in a clean bowl.
  4. Spoon the glaze over chicken and vegetables and turn them to coat lightly. Roast for 5 to 7 minutes until chicken reaches 165°F, stems are tender and glaze is tacky rather than scorched.
  5. Divide among 4 plates and spoon over the small amount of cooked pan sauce.