Description
This sheet pan recipe combines sweet honey and spicy sriracha chicken with tender roasted carrots for a quick and flavorful weeknight meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 lb carrots, peeled and cut into 1/2-inch thick rounds
- 2 tablespoons olive oil
- 1/4 cup honey
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Optional: sesame seeds and chopped cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, salt, and pepper.
- In a small bowl, whisk together the honey, sriracha, soy sauce, grated ginger, and minced garlic.
- Add the carrots to the bowl with the seasoned chicken. Pour half of the honey-sriracha sauce over the chicken and carrots and toss to coat evenly.
- Spread the chicken and carrots in a single layer on the prepared baking sheet.
- Roast for 15 minutes.
- Remove the baking sheet from the oven. Drizzle the remaining honey-sriracha sauce over the chicken and carrots. Toss gently to coat.
- Return the baking sheet to the oven and roast for another 10-15 minutes, or until the chicken is cooked through and the carrots are tender and slightly caramelized.
- Garnish with sesame seeds and cilantro, if desired. Serve immediately.
Notes
- Adjust the amount of sriracha to your spice preference.
- If you don’t have chicken thighs, you can use chicken breasts, but adjust the cooking time to prevent drying out.
- Other vegetables like broccoli florets or bell pepper chunks can be added.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450 kcal
- Sugar: Approximately 25g
- Sodium: Approximately 600mg
- Fat: Approximately 18g
- Saturated Fat: Approximately 4g
- Unsaturated Fat: Approximately 14g
- Trans Fat: 0g
- Carbohydrates: Approximately 35g
- Fiber: Approximately 4g
- Protein: Approximately 30g
- Cholesterol: Approximately 100mg