Sheet Pan Honey Garlic Chicken
This easy sheet pan recipe features seasoned chicken thighs and broccoli baked and served with a homemade honey garlic sauce.
Equipment
- 1 large sheet pan
Ingredients
- 1 ½ pounds chicken thighs, boneless skinless
- 1 pound broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Scallions, for garnish
- White Rice, for servings
Honey Garlic Sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- ⅓ cup honey
- 1 teaspoon sriracha
- ⅓ cups chicken stock
Instructions
- Preheat oven to 450˚F. On a large sheet pan, spread out chicken thighs and broccoli florets. Try to get them in an even layer on the sheet pan. Season with olive oil, garlic powder, kosher salt, black pepper. Place the sheet pan in the preheated oven in the middle rack. Cook until chicken is cooked through, reaching (I like thighs at 175˚F) and the broccoli is charred in spots.
- Meanwhile, make sauce in a small pot by adding sesame oil over medium heat. Add minced garlic and saute for a minute. Then add chicken stock, soy sauce, sriracha, rice wine vinegar and honey. Stir together and bring to a simmer. Turn heat down to low and cook until sauce thickens, 4-5 minutes.
- Cool sauce and it will continue to thicken as it cools. Finished sauce should be slightly thick, but still pourable. You don't want it as thick as a glaze.
- Cook white rice as well and then when sheet pan is done, serve chicken and broccoli on rice drizzled with honey garlic sauce and garnished with scallions. Serve immediately.
Nutrition
Serving: 1plate | Calories: 861kcal | Carbohydrates: 85g | Protein: 39g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 1287mg | Potassium: 875mg | Fiber: 4g | Sugar: 3g | Vitamin A: 841IU | Vitamin C: 102mg | Calcium: 102mg | Iron: 3mg