# What you'll need:
→ Chicken
01 - 4 boneless, skinless chicken thighs (about 21 oz)
→ Marinade & Glaze
02 - 3 tbsp honey
03 - 3 tbsp soy sauce
04 - 2 tbsp olive oil
05 - 4 garlic cloves, minced
06 - 1 tbsp sriracha (adjust to taste)
07 - 1 tsp smoked paprika
08 - 1/2 tsp ground black pepper
09 - 1/2 tsp salt
→ Vegetables
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 red onion, cut into wedges
13 - 7 oz broccoli florets
14 - 1 medium zucchini, sliced
15 - 1 tbsp olive oil
16 - 1/2 tsp salt
17 - 1/4 tsp black pepper
→ Garnish (optional)
18 - 2 tbsp chopped fresh cilantro or parsley
19 - 1 tsp sesame seeds
# Method:
01 - Preheat oven to 425°F and line a large baking sheet with parchment paper or foil.
02 - Whisk together honey, soy sauce, olive oil, minced garlic, sriracha, smoked paprika, black pepper, and salt in a bowl.
03 - Pat chicken thighs dry, place in a large bowl or zip-top bag, pour half the marinade over, toss to coat, and let marinate while preparing vegetables.
04 - In a separate bowl, toss bell peppers, red onion, broccoli, and zucchini with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
05 - Spread vegetables evenly on the prepared baking sheet, nestle marinated chicken thighs among them, reserving remaining marinade for glazing.
06 - Roast in the oven for 25 minutes.
07 - Remove pan, brush chicken with reserved marinade, return to oven, and roast an additional 5 to 7 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender.
08 - Sprinkle with chopped cilantro or parsley and sesame seeds before serving.
