Pin this A vibrant, flavorful sheet pan dinner featuring juicy chicken coated in a spicy honey-garlic glaze, roasted with colorful vegetables for a quick, satisfying meal.
I love making this recipe when I want something delicious but don't want to spend hours in the kitchen.
Ingredients
- Chicken: 4 boneless, skinless chicken thighs (about 600 g)
- Marinade & Glaze: 3 tbsp honey, 3 tbsp soy sauce, 2 tbsp olive oil, 4 garlic cloves, minced, 1 tbsp sriracha (or more to taste), 1 tsp smoked paprika, 1/2 tsp ground black pepper, 1/2 tsp salt
- Vegetables: 1 red bell pepper, sliced, 1 yellow bell pepper, sliced, 1 red onion, cut into wedges, 200 g broccoli florets, 1 medium zucchini, sliced, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- Garnish (optional): 2 tbsp chopped fresh cilantro or parsley, 1 tsp sesame seeds
Instructions
- Step 1:
- Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper or foil.
- Step 2:
- In a bowl, whisk together honey, soy sauce, olive oil, minced garlic, sriracha, smoked paprika, black pepper, and salt.
- Step 3:
- Pat chicken thighs dry. Place them in a large bowl or zip-top bag and pour half the marinade over them. Toss to coat and let marinate while you prepare the vegetables.
- Step 4:
- In a separate bowl, toss bell peppers, red onion, broccoli, and zucchini with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
- Step 5:
- Spread vegetables evenly on the prepared sheet pan. Nestle marinated chicken thighs among the vegetables. Reserve remaining marinade for glazing.
- Step 6:
- Roast for 25 minutes. Remove pan, brush chicken with reserved marinade, and return to oven.
- Step 7:
- Roast for an additional 5 7 minutes, or until chicken is cooked through (internal temp 74°C/165°F) and vegetables are tender.
- Step 8:
- Garnish with fresh cilantro or parsley and sesame seeds before serving.
Pin this This recipe often brings everyone to the table quickly and creates wonderful family dinner memories.
Serving Suggestions
Serve with steamed rice or quinoa for a complete meal.
Variations
Substitute chicken breasts for thighs if preferred Adjust cooking time as needed.
Health Benefits
This dish is high in protein and packed with colorful vegetables making it both nutritious and satisfying.
Pin this This sheet pan dinner is perfect for easy weeknight meals and can be customized to suit your spice preference.
Recipe FAQs
- → How do I achieve a perfect glaze on the chicken?
Apply half the glaze before roasting to infuse flavor, then brush the reserved glaze during the last few minutes to create a shiny, sticky coating.
- → Can I substitute the chicken thighs with breasts?
Yes, chicken breasts can be used, but adjust the cooking time to avoid drying out and ensure even roasting.
- → Which vegetables work best for roasting alongside the chicken?
Bell peppers, broccoli florets, zucchini slices, and red onion wedges roast well, retaining texture and complementing the glaze flavors.
- → How spicy is the dish and can the heat be adjusted?
The heat comes from sriracha and smoked paprika and can be increased or decreased to taste for milder or spicier results.
- → What is the recommended oven temperature and roasting time?
Roast at 220°C (425°F) for about 25 minutes, then glaze and roast for another 5–7 minutes until chicken is cooked through and vegetables are tender.
- → Are there any allergens to be aware of?
The soy sauce contains soy, and sesame seeds (if used) add sesame allergens. Gluten-free soy sauce is recommended if avoiding gluten.