Name: Sheet Pan Honey Garlic Chicken Thighs with Roasted Broccoli and Carrots
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 680g (1.5 lbs) boneless, skinless chicken thighs, trimmed of excess fat (approx. 4 thighs); 500g (1 lb) broccoli florets, cut into bite-sized pieces; 300g (10.5 oz) carrots, peeled and sliced into 1/2-inch (1.25 cm) thick rounds or diagonals; 3 tablespoons (45ml) extra-virgin olive oil, divided; 1.5 teaspoons (9g) Diamond Crystal kosher salt (or 3/4 teaspoon fine sea salt), divided; 1/2 teaspoon (1.5g) freshly ground black pepper, divided; 1/4 cup (85g) honey; 1/4 cup (60ml) low-sodium soy sauce; 1 tablespoon (15ml) rice vinegar (unseasoned); 1 tablespoon (10g) fresh ginger, grated; 4 cloves garlic, minced (about 1 tablespoon); 1 teaspoon (5ml) toasted sesame oil; 1/2 teaspoon (1g) red pepper flakes (optional, for heat); 2 tablespoons (8g) fresh parsley, chopped, for garnish

Magic Sous

Sheet Pan Honey Garlic Chicken Thighs with Roasted Broccoli and Carrots — Magic Sous