Sheet-Pan Honey Garlic Chicken Thighs with Roasted Broccoli and Sweet Potatoes

How to Make Sheet-Pan Honey Garlic Chicken Thighs with Roasted Broccoli and Sweet Potatoes

1. 1

   Step 1: Make the honey-garlic marinade and marinate chicken

   Whisk together the honey, soy sauce and minced garlic in a bowl. Reserve 2 tablespoons of the mixture for glazing later, then add the chicken thighs to the remaining marinade and toss to coat; let sit 10–15 minutes at room temperature or up to 2 hours in the fridge. Pat the chicken skin dry before roasting for crisper skin and season lightly with salt and pepper.

   For this step

   • 4 piecesBone-in, skin-on chicken thighs
   • 3 tbspHoney
   • 2 tbspLow-sodium soy sauce
   • 4 clovesGarlic, minced
   
2. 2

   Step 2: Prepare the vegetables

   Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes and broccoli florets with the olive oil and a pinch of salt and pepper on a sheet pan large enough to hold everything in a single layer. Spread the vegetables into an even layer, leaving space for the chicken pieces so air can circulate for even roasting.

   For this step

   • 2 mediumSweet potatoes, peeled and cut into 1-inch cubes
   • 1 lbBroccoli florets
   • 2 tbspOlive oil
   
3. 3

   Step 3: Arrange and roast everything

   Place the chicken thighs skin-side up on the sheet pan among the vegetables and pour any leftover marinade over the chicken (not the reserved 2 tablespoons). Roast for 35–40 minutes, flipping the vegetables once halfway through, until the sweet potatoes are tender and an instant-read thermometer inserted into the thickest part of a thigh reads 165°F (74°C). If desired, broil 1–2 minutes at the end to crisp the skin—watch carefully to avoid burning.
   
4. 4

   Step 4: Make the quick glaze and finish

   While the chicken rests for 5 minutes, whisk the reserved 2 tablespoons marinade with the cornstarch and 1 tablespoon cold water to make a slurry. Spoon 2–3 tablespoons of pan juices into a small saucepan, add the slurry, and simmer over medium heat until thickened into a glossy glaze, about 1 minute. Brush the glaze over the chicken and vegetables before serving for a sticky, savory finish.

   For this step

   • 1 tspCornstarch (for glaze slurry)
   

1. Whisk together the honey, soy sauce and minced garlic in a bowl. Reserve 2 tablespoons of the mixture for glazing later, then add the chicken thighs to the remaining marinade and toss to coat; let sit 10–15 minutes at room temperature or up to 2 hours in the fridge. Pat the chicken skin dry before roasting for crisper skin and season lightly with salt and pepper.
2. Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes and broccoli florets with the olive oil and a pinch of salt and pepper on a sheet pan large enough to hold everything in a single layer. Spread the vegetables into an even layer, leaving space for the chicken pieces so air can circulate for even roasting.
3. Place the chicken thighs skin-side up on the sheet pan among the vegetables and pour any leftover marinade over the chicken (not the reserved 2 tablespoons). Roast for 35–40 minutes, flipping the vegetables once halfway through, until the sweet potatoes are tender and an instant-read thermometer inserted into the thickest part of a thigh reads 165°F (74°C). If desired, broil 1–2 minutes at the end to crisp the skin—watch carefully to avoid burning.
4. While the chicken rests for 5 minutes, whisk the reserved 2 tablespoons marinade with the cornstarch and 1 tablespoon cold water to make a slurry. Spoon 2–3 tablespoons of pan juices into a small saucepan, add the slurry, and simmer over medium heat until thickened into a glossy glaze, about 1 minute. Brush the glaze over the chicken and vegetables before serving for a sticky, savory finish.