# Components:
→ Chicken
01 - 4 boneless, skinless chicken thighs (approximately 21 oz)
→ Marinade & Glaze
02 - 3 tablespoons honey
03 - 3 tablespoons soy sauce
04 - 2 tablespoons olive oil
05 - 4 garlic cloves, minced
06 - 1 tablespoon sriracha (adjust to taste)
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon salt
→ Vegetables
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 red onion, cut into wedges
13 - 7 oz broccoli florets
14 - 1 medium zucchini, sliced
15 - 1 tablespoon olive oil
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon ground black pepper
→ Garnish (optional)
18 - 2 tablespoons chopped fresh cilantro or parsley
19 - 1 teaspoon sesame seeds
# Method:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
02 - Whisk together honey, soy sauce, olive oil, minced garlic, sriracha, smoked paprika, ground black pepper, and salt in a bowl.
03 - Pat chicken thighs dry. Place them in a large bowl or resealable bag, pour half of the marinade over, and toss to coat. Let marinate while preparing vegetables.
04 - In a separate bowl, toss sliced bell peppers, red onion wedges, broccoli florets, and zucchini with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.
05 - Spread the vegetables evenly across the prepared baking sheet. Nestle the marinated chicken thighs among the vegetables. Reserve the remaining marinade for glazing.
06 - Roast in the oven for 25 minutes.
07 - Remove the pan, brush the chicken with the reserved marinade, then return to the oven and roast for an additional 5 to 7 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender.
08 - Sprinkle with chopped cilantro or parsley and sesame seeds before serving.
