Sheet Pan Honey Garlic Chicken with Roasted Broccoli and Sweet Potatoes

• 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 large head of broccoli, cut into florets
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 3 tablespoons honey
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• Optional garnish: chopped fresh parsley or green onions

Instructions

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
2. In a small bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, smoked paprika, dried thyme, 1 tablespoon olive oil, salt (about ½ teaspoon), and pepper (about ¼ teaspoon). Set aside.
3. Place the chicken thighs on the prepared sheet pan skin-side up. Brush each thigh generously with half of the honey garlic sauce.
4. In a large bowl, toss the sweet potato cubes and broccoli florets with the remaining 2 tablespoons olive oil, salt (about ½ teaspoon), and pepper (about ¼ teaspoon). Spread the vegetables around the chicken on the sheet pan in a single layer.
5. Drizzle the remaining honey garlic sauce evenly over the vegetables.
6. Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized at the edges.
7. If desired, broil for an additional 2-3 minutes to crisp the chicken skin and add extra color to the vegetables—watch carefully to prevent burning.
8. Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley or green onions before serving.

Chef tips

• If you prefer boneless chicken thighs, reduce cooking time to about 20-25 minutes and check doneness early to avoid drying out.
• For a soy-free version, substitute soy sauce with coconut aminos.
• To save prep time, use pre-cut broccoli florets or frozen sweet potatoes, but adjust roasting time accordingly.
• If you don’t have parchment paper, lightly grease the baking sheet to prevent sticking.