Sheet Pan Honey Garlic Chicken with Roasted Vegetables
Prep Time
Cooking Mode
10 Brussels sprouts
1 head garlic
1 small onion
1 red pepper
1 yellow pepper
1 small sweet potato
2 tbsp Panache Extra Virgin Olive Oil
1 tbsp herbes De Provence seasoning
¼ tsp each salt and peppe
8 Honey Garlic Chicken Thighs in-store marinated
2 tbsp Compliments Liquid Honey
10 Brussels sprouts
1 head garlic
1 small onion
1 red pepper
1 yellow pepper
1 small sweet potato
2 tbsp Panache Extra Virgin Olive Oil
1 tbsp herbes De Provence seasoning
¼ tsp each salt and peppe
8 Honey Garlic Chicken Thighs in-store marinated
2 tbsp Compliments Liquid Honey
Directions
1Preheat your oven to 220°C (425°F). Line a large, rimmed baking sheet with parchment paper; set aside. Cut Brussels sprouts in half lengthwise. Pull apart the head of garlic and peel the cloves, cutting fatter ones in half lengthwise. Dice the onion, red and yellow peppers into 1 in. (2.5 cm) pieces. Dice the (unpeeled) sweet potato into 1 in. (2.5 cm) cubes. Put veggies into a large bowl. Mix with the olive oil, herbes de Provence, salt and pepper to coat.
2Place chicken thighs (skin-side up) on the parchment-lined sheet, spacing pieces about 3 in. (8 cm) apart. Nestle the vegetables around the chicken pieces.
3Roast 25 to 30 min., until the chicken and veggies are caramelized and tender, or until chicken has reached an internal temperature of 74°C (165°F).
4Remove sheet from oven. Drizzle honey over chicken. Let rest 5 min. before plating. Drizzle plates with the pan juices just before serving.
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