Sheet Pan Honey Garlic Chicken and Veggie Dinner

• 4 bone-in, skin-on chicken thighs
• 12 ounces baby red potatoes, halved
• 2 cups baby carrots
• 1 large red bell pepper, sliced into strips
• 1 cup snap peas
• 3 tablespoons olive oil, divided
• 3 tablespoons honey
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
2. In a small bowl, whisk together honey, minced garlic, soy sauce, apple cider vinegar, smoked paprika, 2 tablespoons of olive oil, and a pinch of salt and pepper to create the honey garlic sauce.
3. Place the chicken thighs in a large bowl and coat them evenly with about half of the honey garlic sauce. Set aside.
4. In a separate large mixing bowl, toss the halved baby potatoes, baby carrots, sliced red bell pepper, and snap peas with the remaining 1 tablespoon of olive oil and salt and pepper to taste.
5. Arrange the vegetables on the prepared sheet pan in a single layer. Nestle the coated chicken thighs on top of the vegetables.
6. Drizzle the remaining honey garlic sauce over the vegetables and chicken for extra flavor and moisture.
7. Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized, stirring the vegetables halfway through cooking to promote even roasting.
8. Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving.

Chef tips

• If you prefer boneless chicken, use boneless skinless thighs but reduce the cooking time by 5-7 minutes to avoid drying out the meat.
• Snap peas cook faster than potatoes and carrots; toss them onto the pan during the last 10 minutes of roasting if you want them crisper.
• For an extra punch, sprinkle a little chili flakes into the honey garlic sauce if your kids like mild spice.
• Use parchment paper for easier cleanup and to prevent vegetables from sticking. Aluminum foil works as well but may cause some sticking.