Spicy Honey-Garlic Chicken & Broccoli Sheet Pan
A flavor-packed, one-pan meal featuring tender chicken thighs coated in a sweet and spicy honey-garlic glaze, roasted alongside vibrant broccoli florets. It's a perfect weeknight dinner with minimal cleanup.
Ingredients
- 2.5 lbs chicken thighs(boneless, skinless)
- 0.25 cup honey
- 0.25 cup soy sauce(low sodium)
- 4 cloves garlic(minced)
- 1 tbsp sriracha(adjust to taste)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 heads broccoli florets(cut into bite-sized pieces)
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp sesame seeds(for garnish)
Instructions
- 1
In a medium bowl, whisk together honey, soy sauce, minced garlic, sriracha, rice vinegar, and sesame oil to create the marinade.
- 2
Add chicken thighs to the bowl, toss to coat, and let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
- 3
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- 4
On the prepared baking sheet, arrange broccoli florets in a single layer. Drizzle with 1 tablespoon of olive oil, salt, and pepper, tossing to coat.
- 5
Place the marinated chicken thighs among the broccoli florets on the baking sheet, ensuring not to overcrowd.
- 6
Roast for 20-25 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and broccoli is tender-crisp. For extra browning, you can broil for the last 2-3 minutes.
- 7
Garnish with sesame seeds before serving. Serve immediately, perhaps with a side of rice or quinoa.
Chef's Tips
- •For an extra sticky glaze, pour any remaining marinade over the chicken during the last 10 minutes of cooking.
- •Don't overcrowd the baking sheet; use two if necessary to ensure everything roasts evenly and gets a nice char.
- •Customize the spice level by adjusting the amount of sriracha to your preference, or add a pinch of red pepper flakes for extra heat.
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