Red Meat Allergy Friendly Sheet Pan Chicken and Broccoli
Total time50 min
Prep time15 min
Cook time35 min
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 ½ lb total)
- 1 large head broccoli (about 1 ½ lb), cut into florets
- 3 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
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For the glaze
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil
- ½ tsp red pepper flakes
For serving
- 2 tsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with foil and set aside.
- 2
In a small bowl, whisk together the soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes until combined. Set aside 2 tablespoons of the glaze in a separate small bowl for finishing.
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