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- 4 bone-in, skin-on chicken thighs - 1/4 cup honey - 2 tablespoons soy sauce - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon sesame oil The main ingredients for this dish are simple and full of flavor. The chicken thighs are juicy and tender. They soak up the marinade well. Honey gives a sweet touch. Soy sauce adds a salty depth. Garlic and ginger bring warmth and spice. The sesame oil rounds it all off with a nutty hint. - 2 cups broccoli florets - 1 cup baby carrots - Olive oil, salt, and pepper to taste The veggies add nutrition and color. Broccoli florets are crisp and vibrant. Baby carrots add sweetness. Toss these in olive oil, salt, and pepper. This mix enhances their natural taste. You want them tender but not mushy. - Chopped green onions - Sesame seeds Garnishes elevate the dish. Chopped green onions add a fresh crunch. Sesame seeds give a nice visual and a slight nutty flavor. These small touches make the meal look special. They help in making every bite memorable. - Preheat the oven to 400°F (200°C). - In a small bowl, whisk together: - 1/4 cup honey - 2 tablespoons soy sauce - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon sesame oil This marinade gives the chicken a sweet and savory flavor. The garlic and ginger add depth. - Season 4 bone-in, skin-on chicken thighs with salt and pepper. - Coat the chicken in the marinade. Let it sit for 15 minutes to 2 hours. The longer you marinate, the more flavor you get. I recommend at least 30 minutes for best taste. - Toss 2 cups of broccoli florets and 1 cup of baby carrots with olive oil, salt, and pepper. - Line a sheet pan with parchment paper for easy cleanup. - Arrange the marinated chicken on one side of the pan. Spread the vegetables on the other side. - Pour the reserved marinade over both the chicken and vegetables. This extra marinade makes everything more tasty. - Bake for 35-40 minutes, or until the chicken is cooked through. Make sure it reaches 165°F (74°C). The skin will be crispy, and the veggies tender. Enjoy the aroma while it cooks! To get crispy skin on chicken thighs, start by drying the skin well. Moisture makes skin soggy. Season the skin with salt before cooking. This helps draw out extra moisture. Marination time plays a key role too. Let the chicken sit in the marinade for at least 15 minutes. You can go up to 2 hours for better taste and texture. The longer it sits, the more flavor it absorbs. Broccoli and baby carrots work best with this dish. They cook well and pair nicely with the chicken. For broccoli, cut the florets into smaller pieces for even cooking. Carrots should be sliced thin to soften quicker. If you use other veggies, like bell peppers or zucchini, adjust the cooking time. These may cook faster, so watch them closely. Feel free to experiment with different sauces! Try using teriyaki or barbecue sauce for a new twist. Adding spices and herbs can also boost flavor. Garlic powder, smoked paprika, or fresh herbs like thyme work great. Mixing and matching can lead to delicious surprises. Don't be afraid to get creative! {{image_2}} You can switch up the chicken thighs for chicken breasts or drumsticks. Chicken breasts cook faster. Drumsticks give you a juicier taste. You can also use pork or tofu for a fun twist. Pork pairs well with the honey and garlic flavors. Tofu absorbs the marinade nicely. Want to add a kick? Sprinkle some chili flakes into your marinade. This gives your chicken a spicy bite. For a fresh twist, add citrus flavors. A splash of orange or lemon juice brightens the dish. You can even zest the fruit for more flavor. Pair your chicken with sides that balance its sweetness. Steamed rice or quinoa works well. They soak up the tasty sauce. For a veggie boost, try a simple salad or roasted green beans. These sides complete the meal and add color to your plate. To store cooked chicken and vegetables, let them cool first. Place everything in airtight containers. This keeps the chicken juicy and the veggies fresh. You can use glass or plastic containers. Make sure they are safe for the fridge. Store leftovers in the fridge for up to three days. To reheat, the best method is the oven. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat them for about 15 to 20 minutes. Check that the chicken reaches 165°F (74°C) again. You want it hot and tasty. Yes, you can freeze this dish! To freeze, let it cool completely first. Wrap the chicken and veggies in plastic wrap. Then place them in a freezer bag. Squeeze out as much air as possible. You can freeze it for up to three months. To thaw, move it to the fridge overnight before reheating. Yes, you can use boneless chicken thighs. Boneless thighs cook faster. This can save you time. However, bone-in thighs have more flavor. The bones add richness to the dish. If you choose boneless, check them often. They may need less cooking time. Adjust your bake time to avoid dryness. To check if the chicken is done, use a meat thermometer. The safe internal temperature for chicken is 165°F (74°C). Insert the thermometer into the thickest part. If it reads 165°F, your chicken is ready. If you don't have a thermometer, check the juices. They should run clear, not pink. If you need a substitute for honey, try maple syrup. It gives a similar sweetness. You could also use agave nectar. Brown sugar mixed with water is another option. Just remember, the flavor may change slightly. Adjust to your taste to keep it delicious. This recipe combines tasty chicken and fresh vegetables, making it a great meal. You learned how to make a flavorful marinade and the right cooking times. With tips for crispy chicken skin and delicious variations, there are many ways to enjoy this dish. Try different proteins or spices to keep it exciting. Remember to store leftovers properly and reheat for the best taste. This dish is not just easy; it’s also versatile. Happy cooking!

Sheet Pan Garlic Honey Chicken Thighs

Discover the deliciousness of Sheet Pan Garlic Honey Chicken Thighs, a quick and easy dinner that's perfect for busy nights. With tender chicken marinated in a sweet and savory blend of honey, garlic, and ginger, paired with vibrant broccoli and baby carrots, this one-pan meal is sure to please everyone at the table. Click through to explore the full recipe and bring this mouthwatering dish to your kitchen tonight!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1/4 cup honey

2 tablespoons soy sauce

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon sesame oil

2 cups broccoli florets

1 cup baby carrots

Salt and pepper to taste

Chopped green onions and sesame seeds for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, whisk together honey, soy sauce, minced garlic, grated ginger, and sesame oil to create a marinade.

      Season the chicken thighs with salt and pepper on both sides, then place them in a large mixing bowl or a zip-top bag. Pour half of the marinade over the chicken, reserving the other half for later. Toss to coat the chicken evenly. Let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator for deeper flavor).

        While the chicken is marinating, prepare the vegetables by washing broccoli florets and baby carrots. Toss them with a drizzle of olive oil, salt, and pepper in a separate bowl.

          Line a sheet pan with parchment paper for easy cleanup. Arrange the marinated chicken thighs on one side of the sheet pan. On the other side, spread out the seasoned vegetables.

            Pour the reserved marinade over the chicken thighs and vegetables for an extra flavor boost.

              Bake in the preheated oven for 35-40 minutes or until the chicken is cooked through and the skin is crispy, and the vegetables are tender. Check that the internal temperature of the chicken reaches 165°F (74°C).

                Remove the sheet pan from the oven and let it rest for a few minutes. Garnish with chopped green onions and sesame seeds before serving.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4