Honey Sriracha Sheet Pan Chicken
A delicious and simple Honey Sriracha Sheet Pan Chicken dinner combines tender chicken and vibrant vegetables, all tossed in a sweet and spicy sauce. Perfect for a quick, flavorful weeknight meal with minimal cleanup.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 2 cups broccoli florets
- 1 medium red bell pepper sliced
- 0.5 medium yellow onion sliced
- 2 cloves garlic minced
- 0.25 cup honey
- 2 tbsp sriracha adjust to taste
- 1 tbsp soy sauce low sodium
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 0.5 tsp ginger grated (optional)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger (if using). Set aside.
- In a large bowl, combine chicken pieces, broccoli florets, red bell pepper slices, and yellow onion slices. Drizzle with olive oil, salt, and black pepper, tossing to coat.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Roast for 15 minutes.
- Remove the baking sheet from the oven. Drizzle the honey sriracha sauce over the chicken and vegetables, tossing gently to coat.
- Return to the oven and roast for another 10-15 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender-crisp.
- Serve immediately, garnished with sesame seeds or chopped green onions if desired.
Notes
Serve this dish hot with a side of steamed rice, quinoa, or noodles to soak up all the delicious sauce. For extra garnish, sprinkle with sesame seeds and chopped green onions before serving. Feel free to vary the vegetables; bell peppers, snap peas, carrots, or even sweet potatoes work wonderfully. Adjust sriracha to your preferred spice level.