⅓ cup honey 1 ½ tablespoons reduced-sodium soy sauce or tamari 4 cloves garlic, minced (about 1 1/2 tablespoons) 1 tablespoon cider vinegar ¼ teaspoon crushed red pepper 8 (5 ounce) bone-in, skin-on chicken thighs 1 pound small carrots, sliced into 1/2-inch pieces 2 tablespoons olive oil, divided 4 cups broccoli florets (about 1 pound) ½ teaspoon salt ½ teaspoon ground pepper 1 teaspoon cornstarch 1 teaspoon water
STEP-1
Whisk honey, soy sauce (or tamari), garlic, vinegar and crushed red pepper in a small bowl. Place chicken and half of the honey mixture (about 1/4 cup) in a zip-top plastic bag; remove excess air and seal bag.
STEP-2
Massage the chicken in the sealed bag until well coated. Refrigerate for at least 30 minutes and up to 2 hours. Reserve the remaining honey mixture.
STEP-3
Preheat oven to 400˚F. Line a large rimmed baking sheet with foil; coat with cooking spray. Remove the chicken from the marinade (discard marinade); arrange on 1 side of the prepared pan.
STEP-4
Combine carrots and 1 tablespoon oil in a medium bowl; toss well to coat. Spread the carrots in an even layer on the other side of the pan. Bake the chicken and carrots for 15 minutes. Remove from the oven; stir the carrots.
STEP-5
Combine broccoli and the remaining 1 tablespoon oil; toss well to coat. Distribute the broccoli evenly over the chicken and carrots on the pan. Sprinkle salt and pepper over all. Bake until the vegetables are tender and a thermometer inserted in the thickest portion of the chicken registers 165˚F, 15 to 18 minutes.
STEP-6
Meanwhile, whisk cornstarch and water in a small bowl until no clumps remain. Combine the cornstarch mixture and the reserved honey mixture in a small saucepan; bring to a simmer over medium-low heat, whisking once or twice.
STEP-7
Simmer, whisking often, until the sauce is clear and thickened, about 2 minutes. Drizzle over the chicken and vegetables. Serve hot.