Sheet Pan Honey Ginger Chicken & Roasted Veggies
Servings 4
Equipment
- 1 Large sheet pan
- 1 Small mixing bowl
Ingredients
- 2 lbs Chicken thighs, I used bone in but you can use either
- 2 C Broccoli florets
- 1 C Carrots
- 1 C Red bell pepper
- 1/2 C Sliced red onion
Honey ginger sauce
- 4 tbsp Honey
- 1 tbsp Tamari, Soy sauce or Coconut aminos
- 1 tbsp Fresh grated ginger
- 2 Cloves Garlic, grated
- 2 tbsp Olive oil
Optional sides
- 2 C Cooked rice
Instructions
- Preheat oven to 425F. Line a baking sheet with parchment paper
- Spread your chicken thighs out on the pan. Sprinkle salt and pepper on each one
- Spread your vegetables out around the chicken without overlapping
- In a small bowl combine the sauce ingredients
- Pour the sauce over the chicken first and then the remainder on the vegetables
- Bake for 40 minutes or until chicken is golden brown and reaches internal temp of 165F and veggies are cooked