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- 4 chicken thighs, bone-in and skin-on - 2 bell peppers (red and yellow), sliced - 1 large onion, sliced - 4 garlic cloves, minced - 1/4 cup honey - 2 tablespoons soy sauce (low-sodium) - 1 tablespoon apple cider vinegar - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1/2 teaspoon black pepper - 1/2 teaspoon salt The main ingredients for this dish are simple yet flavorful. The chicken thighs give a rich taste and juicy texture. The bell peppers and onion add sweetness and color. Garlic brings a nice aroma to the mix. - Olive oil - Low-sodium soy sauce - Honey - Apple cider vinegar - Smoked paprika - Black pepper - Salt These staples create a savory glaze. Honey mixes with soy sauce for sweetness. Apple cider vinegar adds a touch of tang. Smoked paprika gives a warm, smoky flavor, while black pepper and salt season everything nicely. - Fresh cilantro or parsley Garnishing with cilantro or parsley brightens the dish. It adds a fresh element that balances the sweetness and savory notes. You can sprinkle the herbs right before serving for a pop of color and taste. First, gather all your ingredients. You need chicken thighs, bell peppers, onion, garlic, honey, soy sauce, apple cider vinegar, olive oil, smoked paprika, black pepper, and salt. 1. Preheat your oven to 400°F (200°C). 2. In a small bowl, mix honey, soy sauce, apple cider vinegar, minced garlic, smoked paprika, black pepper, and salt. This mix becomes your marinade. 3. Place the chicken thighs in a large bowl. Pour half of the marinade over the chicken. Coat it well. Let it sit for 15 to 20 minutes. This step helps the chicken soak up flavor. Now, let’s get cooking! 1. On a large sheet pan, arrange the sliced bell peppers and onions. Drizzle them with olive oil. Sprinkle a pinch of salt and pepper on top. Toss to combine. 2. Place the marinated chicken thighs skin-side up on the veggies. Drizzle the rest of the marinade over the chicken. 3. Bake in the oven for 30 to 35 minutes. The chicken should reach 165°F (75°C). The skin should be golden brown. The veggies will be tender. Once cooked, remove the pan from the oven. Let it rest for 5 minutes before serving. This helps keep the chicken juicy. For a great look, serve the chicken and veggies directly from the sheet pan. You can also plate them individually. Drizzle some sauce from the pan over the top for extra flavor. If you like, garnish with fresh cilantro or parsley for a pop of color. To get the most flavor in your chicken, marinate it well. Use half of the marinade to coat the chicken thighs. Let them sit for 15-20 minutes. This short time helps the flavors soak in without making the chicken tough. If you have more time, you can marinate the chicken for a few hours in the fridge. This will create a deeper taste. For great veggies, cut the bell peppers and onions into even slices. This helps them cook at the same rate. Drizzle olive oil over them and season with salt and pepper. Toss well so they are coated. Place the veggies on the sheet pan first. The chicken will roast on top, keeping the veggies moist and full of flavor. Using the right tools makes cooking easier. A large sheet pan is key for this dish. It allows the chicken and veggies to cook evenly. A good mixing bowl is needed for the marinade. I also recommend a meat thermometer. This tool helps you check if the chicken is cooked to the right temperature of 165°F (75°C). {{image_2}} To make this dish gluten-free, swap soy sauce for tamari. Tamari is a great choice and tastes similar. Always check labels to ensure no gluten is hidden in other ingredients. Most honey is gluten-free. Make sure you choose the right one! If you're watching carbs, skip the honey. Use a sugar-free sweetener instead. You can use coconut aminos in place of soy sauce for a lower-carb option too. This keeps the flavors while cutting down on carbs. Feel free to get creative with vegetables. Zucchini, broccoli, or carrots work well. You can also use chicken breast or even shrimp for a different protein. Just adjust cooking times as needed. After you enjoy your meal, let the leftovers cool. Place the chicken and vegetables in an airtight container. This helps keep the flavors fresh. Store them in the fridge for up to three days. If you plan to eat them later, store them right away. To reheat, take the leftovers out of the fridge. Preheat your oven to 350°F (175°C). Place the chicken and peppers on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes or until hot. You can also use a microwave. Place the food on a microwave-safe plate and cover it. Heat for about 2-3 minutes, checking every minute. If you want to freeze the dish, cool it first. Place the chicken and peppers in a freezer-safe bag or container. Remove as much air as possible before sealing. Label it with the date. You can freeze it for up to three months. To eat, thaw it overnight in the fridge before reheating. Yes, you can swap chicken thighs for breasts. Chicken breasts cook faster than thighs. Be careful not to overcook them. Check the internal temperature; it should be 165°F (75°C). Using thighs gives a richer taste, but breasts will work too. To add heat, use red pepper flakes or diced jalapeños. You can mix these into the marinade. Another option is to add hot sauce to the honey and soy mix. Adjust the amount based on your spice level. Taste as you go to find your perfect heat. This dish pairs well with rice or quinoa. You can also serve it with a fresh salad for crunch. Garlic bread is a great side too. For a healthy option, steamed broccoli or green beans work nicely. Enjoy mixing and matching your sides! This blog post covered all you need for a great sheet pan honey garlic chicken. We looked at key ingredients, cooking steps, and helpful tips. You learned how to adapt the recipe and store leftovers effectively. Remember, cooking is a fun way to explore new flavors. Try out these ideas and enjoy your kitchen time! With practice, you'll make this dish your new favorite.

Sheet Pan Honey Garlic Chicken Peppers

Elevate your weeknight dinners with this Sweet & Savory Sheet Pan Honey Garlic Chicken recipe! Juicy chicken thighs paired with colorful bell peppers and a rich honey garlic marinade create an irresistible dish all in one pan. Perfect for busy nights, this easy recipe takes just one hour from prep to table. Click through to explore the full recipe and bring this delightful meal to your family tonight!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

2 bell peppers (red and yellow), sliced

1 large onion, sliced

4 garlic cloves, minced

1/4 cup honey

2 tablespoons soy sauce (low-sodium)

1 tablespoon apple cider vinegar

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon black pepper

1/2 teaspoon salt

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, mix together honey, soy sauce, apple cider vinegar, minced garlic, smoked paprika, black pepper, and salt to create the marinade.

      In a large bowl, place the chicken thighs and pour half of the marinade over them. Coat the chicken well and let it marinate for about 15-20 minutes while preparing the vegetables.

        On a large sheet pan, arrange the sliced bell peppers and onions. Drizzle with olive oil and season with a sprinkle of salt and pepper. Toss to combine.

          Place the marinated chicken thighs skin-side up on top of the vegetables. Drizzle the remaining marinade over the chicken.

            Bake in the preheated oven for 30-35 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown. The bell peppers and onions should be tender.

              Once cooked, remove from the oven and let it rest for 5 minutes.

                Garnish with freshly chopped cilantro or parsley before serving.

                  Prep Time: 20 min | Total Time: 1 hr | Servings: 4

                    - Presentation Tips: Serve the chicken and vegetables directly from the sheet pan for a rustic look, or plate it up individually, drizzling any sauce from the pan over the top for added flair!