Pin 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 have made this many times and love how the flavors meld together while keeping prep simple and cleanup minimal.
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 recipe always brings my family together around the dinner table, making weeknights feel special and delicious.
Notes
For extra heat, increase sriracha or add red chili flakes. Substitute chicken breasts for thighs if preferred adjust cooking time as needed. Serve with steamed rice or quinoa for a complete meal.
Required Tools
Baking sheet Mixing bowls Whisk Knife and cutting board Pastry brush (for glaze)
Allergen Information
Contains soy (soy sauce) and sesame (if using seeds). May contain gluten if using regular soy sauce use gluten-free soy sauce if needed. Always check ingredient labels for allergens.
Pin This dish is perfect for busy nights when you want flavorful food with minimal effort.
Recipe FAQ
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used. Adjust the cooking time slightly to avoid drying out the meat, as breasts typically cook faster than thighs.
- → How spicy is this glaze?
The glaze has a moderate heat level thanks to sriracha, which can be increased or decreased based on your preference.
- → What vegetables work best for roasting with the chicken?
Bell peppers, broccoli, zucchini, and red onion roast well alongside chicken, offering vibrant colors and complementary textures.
- → Is it necessary to marinate the chicken before roasting?
Marinating enhances flavor and tenderness, but if short on time, you can coat the chicken and roast immediately with slightly less depth of flavor.
- → Can I prepare this dish gluten-free?
Yes, by using gluten-free soy sauce you can easily keep this meal gluten-free without sacrificing flavor.