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- 1.5 lbs boneless, skinless chicken thighs - 4 cups broccoli florets - 1 cup carrots, sliced - 1/3 cup honey - 1/4 cup soy sauce (low sodium, if preferred) - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons olive oil - Salt and pepper to taste - Sesame seeds (for garnish) - Chopped green onions (for garnish) Gather your ingredients before you start. The chicken thighs are juicy and flavorful. Broccoli adds crunch and color. Carrots give a sweet touch. The honey in the marinade makes everything nice and sticky. Soy sauce adds a salty depth. Garlic and ginger bring warmth and zest. Olive oil helps the veggies roast well. Finally, sesame seeds and green onions add a lovely finish. You can mix and match these ingredients to fit your taste. Make this dish your own! - Preheat your oven to 400°F (200°C). - In a bowl, whisk together honey, soy sauce, minced garlic, and fresh ginger. - Place the chicken thighs in a bowl or a zip-lock bag. - Pour half of the honey garlic marinade over the chicken. Let it marinate for at least 15 minutes. - Line a large baking sheet with parchment paper. - Spread the marinated chicken on one side of the sheet. - On the other side, add broccoli florets and sliced carrots. - Drizzle olive oil over the veggies and sprinkle with salt and pepper. Toss to coat. - Bake the chicken and veggies for 20-25 minutes. - In the last 5 minutes, brush the chicken with the remaining marinade to glaze it. - Once baked, remove the pan from the oven. - Let it rest for a few minutes. - Garnish with sesame seeds and chopped green onions before serving. To get great flavor, marinate the chicken right. Use a bowl or zip-lock bag. Pour half of the honey garlic mix over the chicken. Toss it well to coat. Let it sit for at least 15 minutes. If you have more time, refrigerate it for up to an hour. This helps the chicken soak up the flavors. For extra flavor absorption, poke small holes in the chicken thighs. This allows the marinade to get deeper. Also, remember to flip the chicken halfway through marinating. This ensures all sides get coated. Baking chicken and veggies together is easy and smart. To ensure even cooking, spread the chicken and veggies out well on the sheet pan. Avoid crowding; give them space. This helps everything cook evenly. To check if the chicken is done, use a meat thermometer. It should reach 165°F (75°C) inside. If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. You can prepare the chicken and veggies ahead of time. Chop the broccoli and carrots and store them in the fridge. You can also marinate the chicken the night before. This saves time on busy days. If you have a different oven, baking times may vary. Some ovens heat up faster than others. Check your dish a few minutes early. This way, you won’t overcook the chicken or veggies. Adjust the time as needed for the best results. {{image_2}} You can change up the veggies in this dish. Try using green beans, bell peppers, or zucchini. These options add different tastes and colors. You can also use seasonal veggies. In spring, add asparagus. In fall, you can use Brussels sprouts. Each veggie brings its own unique flavor. Don't worry if you don't have chicken thighs. You can use chicken breasts instead. They cook well, but may dry out faster. For a different protein, try shrimp or tofu. If using shrimp, reduce the cooking time to about 10-15 minutes. For tofu, press out the moisture and cube it before marinating. Want to kick up the flavor? Add spices like cumin or paprika. You can also toss in some red pepper flakes for heat. Instead of just honey and soy sauce, you could use teriyaki or sweet chili sauce. These changes can make your dish taste new and exciting. To keep your honey garlic chicken and broccoli fresh, store it in an airtight container. Place the chicken and veggies in the fridge within two hours of cooking. They last about 3 to 4 days in the fridge. If you want to save it for longer, freeze it. It can stay frozen for up to 3 months. Just make sure to label your container with the date. When reheating, keep the chicken moist. Use the oven or the microwave. For the oven, set it to 350°F (175°C). Place the chicken and broccoli on a baking sheet. Cover them with foil to prevent drying out. Heat for about 15 minutes or until warm. In the microwave, heat in short bursts. Stir halfway to ensure even heating. Enjoy the same great taste and texture! Yes, you can use chicken breasts instead of thighs. However, thighs stay juicier during cooking. If you choose breasts, watch the cooking time. They may cook faster, so check for doneness at 20 minutes. If you need a honey substitute, use maple syrup or agave nectar. These options add sweetness but will change the flavor slightly. For a lower-calorie choice, consider stevia or coconut sugar. Adjust the amount to your taste. To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). You can also cut into the thickest part. The juices should run clear, not pink. Yes, you can prepare this dish ahead. Marinate the chicken a day before. Store it in the fridge until you are ready to bake. You can also chop the veggies ahead. This saves time on your busy day. For side dishes, consider rice or quinoa for a hearty option. A simple salad or steamed green beans works well too. For a fun twist, try serving it with garlic bread or a grain bowl. This blog post covered a simple and tasty honey garlic chicken recipe. You learned about the main ingredients, marinade, and cooking steps. We discussed tips for marinating and baking chicken, as well as variations and storage tips. Now you can make a delicious meal that fits your taste. Enjoy cooking, and feel free to explore different flavors and veggies! Your kitchen is a place for fun and creativity.

Sheet-Pan Honey Garlic Chicken and Broccoli

Savor the flavors of this Sheet-Pan Honey Garlic Chicken & Broccoli recipe that's easy, delicious, and perfect for busy weeknights! With juicy chicken thighs coated in a sweet and savory honey garlic marinade, paired with vibrant broccoli and carrots, this dish is a family favorite. Ready in just 40 minutes, it's a hassle-free dinner option you won't want to miss. Click through to discover the full recipe and enjoy a delicious meal tonight! #SheetPanRecipes #HealthyDinner #EasyCooking #MealPrepIdeas
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Ingredients
  

1.5 lbs boneless, skinless chicken thighs

4 cups broccoli florets

1 cup carrots, sliced

1/3 cup honey

1/4 cup soy sauce (low sodium, if preferred)

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons olive oil

Salt and pepper to taste

Sesame seeds (for garnish)

Chopped green onions (for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Prepare the Marinade: In a small bowl, whisk together honey, soy sauce, minced garlic, and grated ginger until well combined.

      Marinate the Chicken: Place the chicken thighs in a large bowl or a zip-lock bag, then pour half of the honey garlic marinade over the chicken. Toss to coat and let marinate for at least 15 minutes (or up to an hour in the fridge for more flavor).

        Prepare the Sheet Pan: Line a large baking sheet with parchment paper or lightly grease it with cooking spray.

          Arrange the Chicken & Veggies: Spread the marinated chicken thighs on one side of the baking sheet. On the other side, arrange the broccoli florets and sliced carrots. Drizzle olive oil over the vegetables and season with salt and pepper. Toss to coat.

            Bake: Place the sheet pan in the oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.

              Glaze the Chicken: In the last 5 minutes of baking, use the remaining marinade to brush over the chicken, then return it to the oven to caramelize.

                Serve & Garnish: Once done, remove the pan from the oven and let it rest for a few minutes. Sprinkle sesame seeds and chopped green onions over the chicken and vegetables for a fresh touch.

                  Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings