# Components:
→ Chicken
01 - 4 boneless, skinless chicken thighs (about 21 oz)
→ Marinade & Glaze
02 - 3 tbsp honey
03 - 3 tbsp soy sauce
04 - 2 tbsp olive oil
05 - 4 garlic cloves, minced
06 - 1 tbsp sriracha (adjust to taste)
07 - 1 tsp smoked paprika
08 - ½ tsp ground black pepper
09 - ½ tsp 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 tbsp olive oil
16 - ½ tsp salt
17 - ¼ tsp ground black pepper
→ Garnish
18 - 2 tbsp chopped fresh cilantro or parsley
19 - 1 tsp sesame seeds
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - In a bowl, whisk honey, soy sauce, olive oil, minced garlic, sriracha, smoked paprika, black pepper, and salt until combined.
03 - Pat chicken thighs dry. Place in a bowl or zip-top bag and pour half the marinade over. Toss to coat and let marinate while preparing vegetables.
04 - In a separate bowl, toss bell peppers, red onion, broccoli, and zucchini with olive oil, salt, and black pepper.
05 - Spread vegetables evenly on prepared sheet pan. Nestle marinated chicken thighs among the vegetables. Reserve remaining marinade for glazing.
06 - Roast for 25 minutes. Remove from oven, brush chicken with reserved marinade, then return to oven.
07 - Roast an additional 5 to 7 minutes until chicken reaches internal temperature of 165°F and vegetables are tender.
08 - Sprinkle with fresh cilantro or parsley and sesame seeds before serving.
