Sheet Pan Honey Garlic Chicken Thighs with Roasted Carrots

Ingredients · tick what you already have

• bone-in skin-on chicken thighs4
• honey3 tbsp
• soy sauce2 tbsp
• garlic cloves5
• rice vinegar or apple cider vinegar1 tbsp
• carrots1 lb
• olive oil2 tbsp
• saltto taste
• black pepperto taste
• fresh parsley or green onion for garnish2 tbsp

Method

1. Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment or foil for easy cleanup.
2. Pat the chicken thighs very dry with paper towels and season all over with salt and pepper. Mince the garlic.
3. Whisk together the honey, soy sauce, vinegar, and the minced garlic in a small bowl. Set aside 2 tablespoons of the sauce in a separate small bowl for finishing.
4. Peel the carrots and cut them into sticks about 3 inches long, or halve them lengthwise if thick. Toss on the sheet pan with 1 tablespoon olive oil, a pinch of salt, and pepper, then push them to the outer edges of the pan.
5. Toss the chicken with the remaining 1 tablespoon oil and the larger portion of the honey garlic sauce, then arrange skin-side up in the center of the pan with space between pieces.
6. Roast for 25 minutes. Brush the chicken with the reserved sauce and stir the carrots, then roast 10 to 15 minutes more until the skin is deep golden and sticky, the carrots are tender with browned edges, and a thermometer in the thickest part of the thighs reads at least 175°F (thighs are best at 175-185°F).
7. If the glaze is browning too fast, tent the chicken loosely with foil for the last few minutes. For extra crisp skin, broil on high for 1 to 2 minutes, watching closely so the honey doesn't burn.
8. Rest the chicken for 5 minutes, spoon the pan juices over the top, and sprinkle with chopped parsley or green onion. Serve 2 thighs per person with the carrots.