Sheet Pan Honey Garlic Chicken
Chicken thighs, broccoli, and potato wedges roasted together on one pan with a sticky, savory honey-garlic glaze.
- Prep: 10 min
- Cook: 18 min
- Total: 28 min
- Servings: 5
- Cuisine: American
- Difficulty: Easy
- Cost: $2.84/serving
Dietary
- Nut-Free
- Egg-Free
- Low-Fat
- Low-Saturated-Fat
- Low-Calorie
Tags
- sheet pan
- quick
- roast
- comfort food
- savory
- sweet
- tangy
Ingredients
- 1.25 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
- 1 pound small potatoes (quartered)
- 1 head broccoli (cut into florets)
- 2 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
- 0.25 cup honey
- 2 tablespoon low-sodium soy sauce
- 2 tablespoon rice vinegar
- 1 tablespoon garlic (minced)
- 1 teaspoon fresh ginger (grated)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- In a large bowl, toss chicken thigh pieces, quartered small potatoes, and broccoli florets with 1 tablespoon olive oil, salt, and black pepper. Spread the mixture in a single layer on the prepared baking sheet.
- Roast for 15 minutes.
- While vegetables are roasting, whisk together honey, low-sodium soy sauce, rice vinegar, minced garlic, and grated fresh ginger in a small bowl to make the sauce.
- After 15 minutes, remove the baking sheet from the oven. Drizzle the honey-garlic sauce over the chicken and vegetables, tossing gently to coat. Return to the oven and roast for another 3-5 minutes, or until chicken is cooked through and sauce is slightly caramelized.
- Serve immediately.
Notes
Ensure chicken and potatoes are cut into similar-sized pieces for even cooking. For crispier chicken, broil for the last minute or two, watching carefully.
Nutrition (per serving)
- Calories: 406
- Protein: 28.8 g
- Carbohydrates: 54.4 g
- Fat: 11.9 g
- Fiber: 5.6 g
- Sodium: 692 mg
- Saturated Fat: 2.3 g
- Sugar: 17.2 g
- Cholesterol: 96 mg