Sheet Pan Honey Sriracha Chicken
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 1 lb broccoli florets (about 4 cups)
- 1 red bell pepper, cut into 1-inch strips
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the glaze
- ⅓ cup honey
- 3 tbsp sriracha
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tsp sesame oil
- 1 tsp cornstarch
For serving
- 1 tbsp 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 lightly coat with cooking spray or a thin film of oil.
- 2
In a small saucepan, whisk together the honey, sriracha, soy sauce, rice vinegar, garlic, sesame oil, and cornstarch over medium heat, stirring constantly, until the mixture comes to a gentle simmer and thickens slightly, about 2–3 minutes. Remove from heat. Reserve 3 tablespoons of the glaze in a small bowl and set aside for finishing — do not use this portion on the raw chicken.
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