# Components:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper
→ Honey Garlic Sauce
05 - 3 tablespoons honey
06 - 3 tablespoons low-sodium soy sauce (use gluten-free if needed)
07 - 3 cloves garlic, minced
08 - 1 tablespoon apple cider vinegar
09 - 1 teaspoon Dijon mustard
→ Vegetables
10 - 2 cups small red potatoes, quartered
11 - 2 cups broccoli florets
12 - 1 large red bell pepper, cut into chunks
13 - 1 large carrot, sliced
14 - 1 small red onion, cut into wedges
15 - 2 tablespoons olive oil
16 - 1 teaspoon dried thyme
17 - 1 teaspoon smoked paprika
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
02 - Whisk together honey, soy sauce, minced garlic, apple cider vinegar, and Dijon mustard in a small mixing bowl. Set aside.
03 - Pat chicken thighs dry with paper towels. Rub each thigh with olive oil, salt, and black pepper until evenly coated.
04 - In a large bowl, toss quartered potatoes, broccoli florets, bell pepper chunks, carrot slices, and onion wedges with olive oil, dried thyme, smoked paprika, salt, and black pepper until vegetables are well coated.
05 - Spread seasoned vegetables in a single layer on the prepared sheet pan, leaving space for the chicken thighs.
06 - Nestle chicken thighs, skin side up, among the vegetables. Generously brush each thigh with half of the honey garlic sauce.
07 - Roast in the oven for 20 minutes.
08 - Remove pan from oven. Brush chicken with the remaining honey garlic sauce and toss the vegetables gently.
09 - Return pan to oven and roast for an additional 15 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender.
10 - If desired, broil for 2 to 3 minutes for crispier chicken skin. Allow to rest for 5 minutes before serving.
