Sheet Pan Chicken Thighs with Garlic and Honey
This sheet pan chicken dinner is garlicky, sweet, slightly spiced, and savory. These chicken thighs are high in protein, gluten-free, and dairy-free.
Servings: 4 plates
Ingredients
Garlic Honey Chicken
- 4 chicken thighs skin-on, bone-in
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp honey
- 3 garlic cloves minced
- 1 tsp chilli powder
- 2 tsp oregano
- Salt and black pepper to taste
Vegetables
- 2 cups Brussel sprouts
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 4 carrots cut into sticks
- 1 red onion cut into chunks
- 3 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt and black pepper to taste
Instructions
- Preheat the oven to 425F.
- In a relatively large bowl, mix together olive oil, vinegar, honey, garlic, chili powder, oregano, salt, and pepper.
- Toss in chicken thighs and set them aside for at least 30 minutes.
- In a separate larger bowl, mix together olive oil, garlic powder, onion powder, a pinch of salt, and pepper.
- Add in cut vegetables and toss them until they're fully covered.
- Spread the vegetables on a baking sheet and cover them with chicken thighs. Bake in the oven for 30-35 minutes until the chicken is fully cooked.
Video
Nutrition
Serving: 1 plate (15 oz) | Calories: 478kcal | Carbohydrates: 31g | Protein: 18g | Fat: 33g | Saturated Fat: 6.3g | Polyunsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 340mg | Fiber: 6.3g | Sugar: 17g