Honey Garlic Chicken Thighs with Carrots and Broccoli

In this easy and delicious sheet pan meal from Eating Well, the marinade doubles as the sauce for the chicken and vegetables. Lining the sheet pan with foil makes for easy cleanup. I always appreciate how health conscious Eating Well tries to be, but in this recipe I think doubling the savory sauce makes for a better dinner. I didn’t have carrots, so just used more broccoli with some chunks of onion tossed in. Very flavorful served with jasmine rice.

1/3 cup honey

1 1/2 Tbs. reduced sodium soy sauce or tamari

4 cloves garlic, minced (about 1 1/2 Tbs.)

1 Tbs. cider vinegar

1/4 tsp. crushed red pepper

8 (5 ounce) bone-in, skin-on chicken thighs

1 pound small carrots, sliced into 1/2″ pieces

2 Tbs. olive oil, divided

4 cups broccoli florets (about 1 pound)

1/2 tsp. salt

1/2 tsp. ground pepper

1 tsp. cornstarch

1 tsp. water

Whisk honey, soy sauce, garlic, vinegar, and crushed red pepper in a small bowl. Place chicken and half of the honey mixture (about 1/4 cup) in a zip-top plastic bag; remove excess air and seal bag. Massage the chicken in the sealed bag until well coated. Refrigerate for at least 30 minutes and up to 2 hours. Reserve the remaining honey mixture.

Preheat the oven to 400 degrees. Line a large rimmed baking sheet with foil; coat with cooking spray. Remove the chicken from the marinade (discard the marinade); arrange on 1 side of the prepared pan. Combine carrots and 1 Tbs. oil in a medium bowl; toss well to coat. Spread the carrots in an even layer on the other side of the pan. Bake the chicken and carrots for 15 minutes. Remove from the oven, stir the carrots.

Combine broccoli and the remaining 1 Tb. oil; toss well to coat. Distribute the broccoli evenly over the chicken and carrots on the pan. Sprinkle salt and pepper over all. Bake until the vegetables are tender and a thermometer inserted into the thickest portion of the chicken registers 165 degrees, 15 to 18 minutes.

Meanwhile, whisk cornstarch and water in a small bowl until no clumps remain. Combine the cornstarch mixture and the reserved honey mixture in a small saucepan; bring to a simmer over medium-low heat, whisking once or twice. Simmer, whisking often, until the sauce is clear and thickened, about 2 minutes. Drizzle over the chicken and vegetables. Serve hot. Serves 4.