Juicy chicken glazed with spicy honey-garlic, roasted alongside vibrant bell peppers, broccoli, and zucchini.
# Components:
→ Chicken
01 - 4 boneless, skinless chicken thighs (approximately 21 oz)
→ Marinade & Glaze
02 - 3 tbsp honey
03 - 3 tbsp soy sauce
04 - 2 tbsp olive oil
05 - 4 garlic cloves, minced
06 - 1 tbsp sriracha (adjust to taste)
07 - 1 tsp smoked paprika
08 - 1/2 tsp ground black pepper
09 - 1/2 tsp salt
→ Vegetables
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 red onion, cut into wedges
13 - 7 oz broccoli florets
14 - 1 medium zucchini, sliced
15 - 1 tbsp olive oil
16 - 1/2 tsp salt
17 - 1/4 tsp ground black pepper
→ Garnish
18 - 2 tbsp chopped fresh cilantro or parsley
19 - 1 tsp sesame seeds
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
02 - In a bowl, whisk together honey, soy sauce, olive oil, minced garlic, sriracha, smoked paprika, black pepper, and salt until combined.
03 - Pat chicken thighs dry and place them in a large bowl or resealable bag. Pour half of the marinade over the chicken, toss to coat evenly, and set aside to marinate while preparing vegetables.
04 - In a separate bowl, toss sliced red and yellow bell peppers, red onion wedges, broccoli florets, and zucchini slices with olive oil, salt, and black pepper.
05 - Spread the vegetables evenly on the prepared baking sheet. Nestle the marinated chicken thighs among the vegetables. Reserve the remaining marinade for later glazing.
06 - Roast in the preheated oven for 25 minutes.
07 - Remove the baking sheet from the oven, brush the chicken with the reserved marinade, then return it to the oven and roast for an additional 5 to 7 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
08 - Sprinkle chopped cilantro or parsley and sesame seeds over the cooked chicken and vegetables before serving.
