Honey Sriracha Chicken Thighs with Roasted Veggies

• 6 bone-in, skin-on chicken thighs
• 2 cups baby carrots
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 3 tablespoons olive oil, divided
• 2 tablespoons honey
• 2 tablespoons sriracha sauce
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro (for garnish)

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss carrots, broccoli, and red bell pepper with 2 tablespoons olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a baking sheet.
3. 3 Season chicken thighs with salt and pepper. Place skin-side down among the veggies.
4. 4 Bake for 30 minutes. Flip the chicken and veggies, then bake for another 10 minutes or until chicken reaches 165°F.
5. 5 Whisk together honey, sriracha sauce, soy sauce, and remaining 1 tablespoon olive oil.
6. 6 Brush the sauce over the chicken and return to the oven for 5 more minutes.
7. 7 Garnish with fresh cilantro before serving.

Equipment

• Baking sheet
• Oven
• Whisk
• Baking tongs

Variations

• Substitute chicken thighs with chicken breasts for a leaner option.
• Add potatoes or cauliflower to the veggie mix for a heartier side.

Substitutions

• Use maple syrup instead of honey for a similar flavor profile.
• Substitute soy sauce with coconut aminos for a gluten-free option.

Pairings

• A crisp white wine like Sauvignon Blanc.
• A chilled Asian cucumber salad.

Nutrition

Tips

• For extra spice, add more sriracha to the glaze.
• Use bone-in chicken thighs for richer flavor and juicier meat.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with steamed jasmine rice or a fresh green salad.
• Pair with a cold glass of sparkling water with a lime wedge.

FAQ