Sheet Pan Honey Garlic Chicken and Carrot Medley

• 4 boneless, skinless chicken thighs
• 1 lb carrots, peeled and cut into sticks
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp sesame seeds
• Salt to taste
• Black pepper to taste
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix olive oil, minced garlic, honey, soy sauce, and vinegar.
3. 3 Toss chicken thighs and carrot sticks in the honey garlic mixture to coat.
4. 4 Spread chicken and carrots in a single layer on a sheet pan.
5. 5 Season with salt and pepper.
6. 6 Bake for 30 minutes, flipping halfway through.
7. 7 Sprinkle with sesame seeds during the last 5 minutes of baking.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Substitute chicken thighs with chicken breasts for leaner meat, adjusting cook time as needed.
• Use maple syrup instead of honey for a different flavor profile.

Substitutions

• Use coconut aminos instead of soy sauce for a gluten-free option.
• Substitute apple cider vinegar with rice vinegar if preferred.

Pairings

• Jasmine rice
• Steamed broccoli
• Garlic naan

Nutrition

Tips

• For extra crispiness, broil the chicken for 1-2 minutes at the end, watching closely to avoid burning.
• Feel free to add other veggies like broccoli or bell peppers for a heartier medley.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with steamed jasmine rice or a fresh green salad.
• Pairs wonderfully with a side of garlic naan.

FAQ