Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and black pepper
- 2 carrots, cut into chunks
- 1 red onion, cut into wedges
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small head broccoli, cut into florets
Instructions:
- Preheat the oven to 400°F (200°C) and prepare a large baking sheet.
- In a small bowl, mix together olive oil, honey, soy sauce, minced garlic, minced ginger, salt, and black pepper to create the honey garlic marinade.
- Place the chicken thighs in a large bowl, pour the honey garlic marinade over them, and toss until the chicken is evenly coated. Let it marinate for 15-20 minutes.
- Evenly spread the carrots, red onion, red bell pepper, yellow bell pepper, and broccoli florets on the prepared baking sheet. Place the marinated chicken thighs on top of the vegetables.
- Place the baking sheet in the preheated oven and roast for about 35-40 minutes, or until the chicken thighs are cooked through, golden brown on the outside, and the vegetables are tender with slight caramelization.
- Remove the baking sheet from the oven and let it cool for a few minutes. Then, transfer the chicken thighs and vegetables to serving plates, drizzling with the juices from the baking sheet as sauce.
- Serve with rice or bread, or enjoy on its own.
This Honey Garlic Roasted Chicken Thighs and Vegetables recipe is simple to make, delicious, and a perfect dinner option for a busy lifestyle. It's also a popular family favorite that everyone will enjoy.