Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 4 cups broccoli florets
  • 3 large carrots, sliced into coins
  • 2 medium red bell peppers, chopped into 1-inch pieces
  • 2 tbsp olive oil
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 3 tbsp apple cider vinegar
  • 4 cloves garlic, minced
  • 1 tsp ground ginger

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the sliced carrots and broccoli florets with olive oil and a pinch of salt until evenly coated.
  3. Whisk together the honey, soy sauce, apple cider vinegar, minced garlic, and ground ginger in a small bowl until the honey is fully incorporated.
  4. Arrange the chicken thighs and prepared vegetables in a single, non-overlapping layer on the baking sheet.
  5. Pour the honey garlic glaze over the chicken and vegetables, using a brush or spoon to ensure the chicken is fully covered.
  6. Roast for 18–22 minutes, or until a meat thermometer reaches an internal temperature of 165°F (74°C) for the chicken and the broccoli is slightly charred.