Save 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.
This recipe quickly became a favorite in my household because of its bold flavors and simple preparation.
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
- Preheat Oven:
- Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper or foil.
- Prepare Marinade:
- In a bowl, whisk together honey, soy sauce, olive oil, minced garlic, sriracha, smoked paprika, black pepper, and salt.
- Marinate Chicken:
- 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.
- Prepare Vegetables:
- 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.
- Arrange on Sheet Pan:
- Spread vegetables evenly on the prepared sheet pan. Nestle marinated chicken thighs among the vegetables. Reserve remaining marinade for glazing.
- First Roast:
- Roast for 25 minutes.
- Glaze Chicken:
- Remove pan, brush chicken with reserved marinade, and return to oven.
- Final Roast:
- Roast for an additional 5 7 minutes, or until chicken is cooked through (internal temp 74°C/165°F) and vegetables are tender.
- Garnish and Serve:
- Garnish with fresh cilantro or parsley and sesame seeds before serving.
Save This dish often brings my family together on busy weeknights sharing both the meal and stories from their day.
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.
Save This spicy honey-garlic chicken is sure to become a new favorite with its perfect balance of sweet heat and savory goodness.
Cooking Guide
- → How is the spicy honey-garlic glaze made?
The glaze combines honey, soy sauce, olive oil, minced garlic, sriracha, smoked paprika, salt, and black pepper, whisked together for a balanced sweet and spicy flavor.
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used but may require a slightly shorter cooking time to avoid dryness. Adjust roasting accordingly.
- → What vegetables are best for roasting with the chicken?
Bell peppers, broccoli florets, zucchini slices, and red onion wedges work well, roasting evenly and complementing the glaze flavors.
- → How do I ensure the chicken stays juicy?
Marinating the chicken in half the glaze before roasting and brushing with reserved glaze halfway through cooking keeps it moist and flavorful.
- → Can I make this dish spicier?
Yes, increase the amount of sriracha or add red chili flakes to the marinade for an extra kick of heat.
- → What are suitable side options to serve with this dish?
Steamed rice or quinoa pairs well, balancing the rich glaze and roasted vegetables for a complete plate.