Ingredients:

  • 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 cups broccoli florets
  • 1 cup carrots, sliced into thin rounds
  • 1 cup red bell pepper, chopped into 1-inch squares
  • 1 cup snap peas
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/3 cup honey
  • 3 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp apple cider vinegar

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the chicken pieces with 2 tbsp olive oil, salt, and pepper. Spread the chicken out on one half of the pan, ensuring no pieces are touching.
  3. Roast the chicken for 10 minutes.
  4. While the chicken is roasting, toss the broccoli, carrots, red bell pepper, and snap peas in a bowl with 2 tbsp olive oil and garlic powder.
  5. Remove the pan from the oven, scatter the vegetables around the chicken, and return to the oven for 10–12 minutes until the broccoli edges are charred and chicken is golden-brown.
  6. Whisk together the honey, soy sauce, minced garlic, grated ginger, and apple cider vinegar in a small bowl.
  7. Drizzle the glaze evenly over the chicken and vegetables and return to the oven for a final 5 minutes until the glaze is bubbling and thickened.