Description
A quick and flavorful meal featuring marinated chicken thighs and vibrant vegetables, roasted to perfection on a single sheet pan.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 head broccoli, cut into florets
- 1 red bell pepper, chopped
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons vegetable oil
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper.
- Whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and optional red pepper flakes in a medium bowl.
- Add the chicken pieces to the bowl and toss to coat them evenly. Allow to marinate for at least 10 minutes.
- Prepare the vegetables by tossing the broccoli and red bell pepper with vegetable oil, salt, and pepper in another bowl.
- Arrange the chicken and veggies in a single layer on the prepared baking sheet.
- Bake for 20-25 minutes until the chicken is cooked through and broccoli is tender-crisp.
- Broil for the last 1-2 minutes to caramelize the chicken and vegetables.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
For maximum flavor, marinate chicken for longer, ideally up to an hour or overnight. Use fresh vegetables based on preference.
