Juicy chicken thighs coated in a spicy honey-garlic glaze with roasted bell peppers, broccoli, and zucchini.
# Components:
→ Chicken
01 - 4 boneless, skinless chicken thighs (approximately 21 oz)
→ Marinade & Glaze
02 - 3 tablespoons honey
03 - 3 tablespoons soy sauce
04 - 2 tablespoons olive oil
05 - 4 garlic cloves, minced
06 - 1 tablespoon sriracha, adjust to taste
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon ground black pepper
09 - ½ teaspoon salt
→ Vegetables
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 red onion, cut into wedges
13 - 7 oz broccoli florets
14 - 1 medium zucchini, sliced
15 - 1 tablespoon olive oil
16 - ½ teaspoon salt
17 - ¼ teaspoon ground black pepper
→ Garnish (optional)
18 - 2 tablespoons chopped fresh cilantro or parsley
19 - 1 teaspoon sesame seeds
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - Whisk together honey, soy sauce, olive oil, minced garlic, sriracha, smoked paprika, black pepper, and salt in a bowl.
03 - Pat chicken thighs dry, place in a bowl or zip-top bag, add half the marinade, toss to coat, and let marinate while preparing vegetables.
04 - Toss bell peppers, red onion, broccoli florets, and zucchini with olive oil, salt, and black pepper in a separate bowl.
05 - Spread vegetables evenly on the prepared baking sheet and nestle marinated chicken thighs among them. Reserve remaining marinade for later.
06 - Roast in the preheated oven for 25 minutes.
07 - Remove pan, brush chicken with reserved marinade, then roast for an additional 5 to 7 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender.
08 - Sprinkle with chopped cilantro or parsley and sesame seeds before serving.
