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- 4 chicken thighs, boneless and skinless - 2 cups Brussels sprouts, halved - 1 large sweet potato, diced These main ingredients create a great balance of protein and veggies. Chicken thighs are juicy and flavorful, perfect for this dish. Brussels sprouts add a nice crunch and slight bitterness. The sweet potato brings a sweet element that pairs well with the sauce. - 1/4 cup honey - 3 cloves garlic, minced - 2 tablespoons soy sauce (low-sodium) The sauce will coat everything nicely. Honey adds sweetness and helps caramelize the chicken. Garlic gives a strong flavor punch. Soy sauce adds depth and saltiness without being too overpowering. - 1 tablespoon olive oil - 1 teaspoon ground ginger - Sesame seeds for garnish - Fresh parsley, chopped for garnish Olive oil helps the chicken and veggies brown well. Ground ginger adds a warm spice that brightens the dish. After baking, sesame seeds and parsley finish it off with a touch of crunch and color. 1. Preheating the oven First, you need to preheat your oven to 425°F (220°C). This step is key for achieving crispy chicken and tender veggies. 2. Whisking the sauce In a bowl, combine 1/4 cup honey, 3 minced garlic cloves, 2 tablespoons low-sodium soy sauce, 1 tablespoon olive oil, and 1 teaspoon ground ginger. Mix well until everything blends into a smooth sauce. 1. Coating the chicken and vegetables In a large bowl, add 4 boneless, skinless chicken thighs, 2 cups halved Brussels sprouts, and 1 diced sweet potato. Pour the honey garlic sauce over them. Toss until all the chicken and vegetables get a nice coating. 2. Preparing the sheet pan Line a baking sheet with parchment paper or foil. This helps with cleanup later. Spread the coated chicken and veggies in a single layer on the sheet pan. Make sure they have space to roast well. 1. Baking time and checking doneness Place the sheet pan in your preheated oven. Bake for 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (74°C). Your veggies should be tender and slightly caramelized. 2. Resting before serving Once done, take the sheet pan out of the oven. Let it rest for about 5 minutes. This resting time helps the juices settle in the chicken. Before serving, sprinkle sesame seeds and chopped fresh parsley on top for a nice touch. To get your chicken nicely caramelized, use high heat. Baking at 425°F (220°C) works well. Make sure the chicken and veggies are in a single layer. This helps them cook evenly and turn golden. The sweet potato brings natural sweetness, which helps with caramelization too. To keep your chicken juicy, don’t overcook it. Use a meat thermometer to check the internal temperature. When it reaches 165°F (74°C), it's done. Let the chicken rest for five minutes after baking. This helps the juices settle back into the meat. For plating, you can serve directly from the sheet pan. This gives a rustic look. If you want to impress, plate each piece separately. Drizzle some leftover sauce on top for extra flavor. Garnish with sesame seeds and fresh parsley. This brightens up the dish and adds a nice crunch. If you want to switch up the veggies, try using green beans or carrots. They both work great in this recipe. You can also replace chicken thighs with chicken breasts. Just remember that breasts may cook faster, so check them earlier. This way, you can still enjoy a tasty meal no matter what you have on hand. {{image_2}} You can change the flavors in your sheet-pan honey garlic chicken and sprouts. A few simple tweaks can make a big difference. - Added spices and herbs: Try adding a pinch of smoked paprika for warmth. A dash of cayenne pepper gives it a kick. Fresh herbs like thyme or rosemary can add fresh notes. - Using different sweeteners: You can swap honey for maple syrup or agave nectar. Each sweetener brings a unique flavor. This way, you can adjust sweetness to your liking. Making this dish fit your diet is easy. You can modify it to suit your needs. - Making it gluten-free: Use gluten-free soy sauce instead of regular soy sauce. This keeps the dish tasty while avoiding gluten. - Adding more vegetables for a hearty dish: Consider adding bell peppers, carrots, or zucchini. They not only add color but also boost nutrition. More veggies make the meal filling and flavorful. To store leftovers, first, let your dish cool. This helps keep it fresh. Place the chicken and sprouts in an airtight container. Make sure to seal it well to prevent air from getting in. You can store it in the fridge for up to three days. For best results, use glass or BPA-free plastic containers. These materials help keep flavors intact and are easy to clean. If you have extra sauce, keep it in a small jar. This adds extra flavor when you reheat the meal. You can freeze this dish if you want to save it for later. First, let it cool completely. Then, transfer the leftovers into freezer-safe bags or containers. Be sure to remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. You can reheat it in the oven at 350°F (175°C) for about 20 minutes. If you prefer, you can use the microwave as well. Just make sure it’s heated all the way through. Enjoy your delicious meal again! How long to bake chicken thighs? You should bake chicken thighs for about 25 to 30 minutes at 425°F (220°C). This temperature helps to get a nice crisp on the outside while keeping the inside juicy. What to do if chicken is not cooked through? If the chicken is not cooked through, return it to the oven. Use a meat thermometer to check for an internal temperature of 165°F (74°C). You can bake it for an additional 5 to 10 minutes, checking often. Can I use frozen Brussels sprouts? Yes, you can use frozen Brussels sprouts. Just remember to thaw and drain them first. This will help them cook evenly and avoid excess moisture in the dish. Can I make this dish ahead of time? You can prepare this dish ahead of time. Marinate the chicken and vegetables, then store them in the fridge for up to 24 hours. Just bake them when you’re ready to eat. Is this dish healthy? Yes, this dish is healthy! It uses lean chicken, nutritious Brussels sprouts, and sweet potatoes. All these ingredients provide vitamins and minerals, making this a balanced meal. How many calories per serving? Each serving has about 350 calories. This includes the chicken, vegetables, and sauce. It’s a satisfying meal that won't break your calorie budget. This blog covered a tasty dish made with chicken thighs, Brussels sprouts, and sweet potatoes. I shared a simple sauce made with honey, garlic, and soy sauce. You learned how to prepare and cook everything step-by-step while ensuring the chicken stays juicy. Keep the tips in mind for the best results. Feel free to try variations and adjust ingredients to suit your taste. Enjoy your meal, and happy cooking!

Sheet-Pan Honey Garlic Chicken & Sprouts

Discover the deliciousness of Sheet-Pan Honey Garlic Chicken & Sprouts with this easy recipe! Perfect for busy weeknights, this one-pan meal combines tender chicken, seasonal Brussels sprouts, and sweet potato, all tossed in a mouthwatering honey garlic sauce. In just 45 minutes, you can serve a wholesome dinner that everyone will love. Click through to explore the recipe and elevate your weeknight meals!
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Ingredients
  

4 chicken thighs, boneless and skinless

2 cups Brussels sprouts, halved

1 large sweet potato, diced

1/4 cup honey

3 cloves garlic, minced

2 tablespoons soy sauce (low-sodium)

1 tablespoon olive oil

1 teaspoon ground ginger

Salt and pepper to taste

Sesame seeds for garnish

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a mixing bowl, whisk together the honey, minced garlic, soy sauce, olive oil, ground ginger, salt, and pepper until well combined.

      In a large bowl, add the chicken thighs, Brussels sprouts, and diced sweet potato. Pour the honey garlic sauce over the mixture and toss until everything is well coated.

        Line a baking sheet with parchment paper or foil for easier cleanup. Spread the marinated chicken and vegetables out in a single layer on the sheet pan.

          Bake in the preheated oven for 25 to 30 minutes or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender.

            Remove the sheet pan from the oven, and let it rest for 5 minutes. Before serving, sprinkle sesame seeds and freshly chopped parsley over the top.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                - Presentation Tips: Serve the chicken and sprouts directly from the sheet pan for a rustic look, or plate them individually, drizzled with any leftover sauce and garnished with additional sesame seeds and parsley.