Sheet Pan · All year
Honey Soy Sheet-Pan Chicken Thighs
A dark, sticky glaze that goes on near the end, so the honey browns instead of burning, with broccoli on the same pan.
About 1 hour · Serves 6 · 6 plates, with rice if you want it
“Go, eat your bread with pleasure, and drink your wine with a cheerful heart.”
Ingredients
- 6 bone-in, skin-on chicken thighs, about 3 pounds
- ¼ cup soy sauce
- 3 tbsp honey
- 1 tbsp rice vinegar
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- ½ tsp black pepper
- 1 lb broccoli, cut into florets
- 1 tbsp avocado oil, for the broccoli
- sliced scallions, to finish
Method
- 1
Heat the oven to 425°F. Pat the thighs very dry. Stir the soy sauce, honey, vinegar, garlic, ginger, and pepper together.
- 2
Toss the chicken with half the sauce and set the rest aside. Lay the thighs skin side up on a sheet pan, not touching. The reserved sauce is the glaze. If all of the honey goes on now, it scorches before the meat is done.
- 3
Roast 30 minutes. Toss the broccoli with the avocado oil and a pinch of salt. Push it around the chicken in a single layer. Brush the thighs with the remaining sauce.
- 4
Roast 12 to 18 minutes more, until the thickest part of a thigh reads 175°F and the broccoli has browned at the edges. If the glaze darkens too fast, tent the pan loosely with foil.
- 5
Rest 5 minutes. Scatter the scallions. The skin should be lacquered, not wet. Rice is the right thing underneath, if you have a pot free.
From the kitchen
- Tamari can stand in for the soy sauce, in the same amount, if you need the meal free of wheat.
- Thighs are kinder than breasts on a sheet pan. They stay juicy at 175°F, which is past the 165°F that makes poultry safe, and the meat comes off the bone more willingly.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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