Sheet Pan Honey Garlic Chicken & Veggies
Ingredients
- 1¼ lb chicken thighs
- 1½ cups broccoli (cut into florets)
- 1½ cups snap peas
- 4 carrots (chopped)
Honey Garlic Marinade
- ¼ cup extra virgin olive oil
- ¼ cup GF tamari (or coconut aminos if you don't eat soy)
- 3 tbsp honey
- 3 cloves garlic (minced)
- ¼ tsp black pepper
Instructions
- Preheat the oven to 400 degrees. In a small mixing bowl, combine all of the ingredients for the marinade. Whisk to combine and set aside while you prep the veggies.
- Chop the carrots and broccoli, and add them to the baking sheet, along with the snap peas. Prep the chicken thighs by patting them dry with a paper towel before also adding them to the baking sheet.
- Pour the marinade all over the chicken and veggies, then toss everything together, until it is all completely coated.
- Arrange all of the veggies in an even layer, this will ensure they cook evenly. Then move some of the veggies around to make holes for the chicken.
- Bake for 40 minutes, until the chicken is cooked through and the vegetables are golden brown. Serve over rice if you want!
Tried this recipe?Let us know how it was!