Honey Soy Glazed Chicken Thighs with Roasted Vegetables

Name: Honey Soy Glazed Chicken Thighs with Roasted Vegetables
Cook time: 22 min
Yield: 4 servings
Ingredients: 60 ml soy sauce for glaze; 45 ml honey for glaze; 15 ml rice vinegar for glaze; 4 count garlic cloves finely grated; 10 g fresh ginger finely grated; 20 ml neutral oil divided; 2 g black pepper freshly ground; 4 g fine salt divided; 8 count bone-in, skin-on chicken thighs patted dry; 300 g carrots cut into 2 cm pieces; 350 g Brussels sprouts trimmed and halved; 200 g red onion cut into 2 cm wedges; 10 ml neutral oil divided; 2 g fine salt divided; 30 ml water to loosen glaze if needed; 20 g scallions thinly sliced

Chicken thighs are briefly coated in a honey-soy glaze, then roasted on one sheet pan with vegetables until the skin browns and the vegetables soften at the edges. The glaze reduces on the pan and is spooned back over the chicken before serving.

By Julienne

Honey Soy Glazed Chicken Thighs with Roasted Vegetables

Cook time: 22 minutes

Servings: 4

Ingredients

60 ml soy sauce for glaze
45 ml honey for glaze
15 ml rice vinegar for glaze
4 count garlic cloves finely grated
10 g fresh ginger finely grated
20 ml neutral oil divided
2 g black pepper freshly ground
4 g fine salt divided
8 count bone-in, skin-on chicken thighs patted dry
300 g carrots cut into 2 cm pieces
350 g Brussels sprouts trimmed and halved
200 g red onion cut into 2 cm wedges
10 ml neutral oil divided
2 g fine salt divided
30 ml water to loosen glaze if needed
20 g scallions thinly sliced

Instructions

Heat the oven to 230 C. Line a 45 cm x 33 cm sheet pan with parchment. Oven is fully preheated and the pan is lined.
In a large bowl, whisk together the soy sauce, honey, rice vinegar, garlic, ginger, 20 ml of the neutral oil, black pepper, and 4 g of the salt. Add the chicken thighs and turn to coat. Let stand while you prep the vegetables, about 8 minutes. Chicken is evenly coated and the glaze looks glossy.
Toss the carrots, Brussels sprouts, and red onion with the remaining 10 ml neutral oil and the remaining 2 g salt. Spread them on the prepared sheet pan in a single layer. Vegetables are evenly coated and arranged in one layer.
Nestle the chicken thighs among the vegetables, skin side up, and pour any remaining marinade over the chicken only. Roast for 18 minutes. Chicken skin is beginning to brown and the vegetables are sizzling at the edges.
Rotate the pan and continue roasting for 4 to 6 minutes, until the chicken reaches 74 C at the thickest part and the vegetables are tender with browned edges. If the glaze tightens too much, loosen it with up to 30 ml water before spooning it over the chicken. Chicken reads 74 C and juices run clear at the bone; vegetables are tender and caramelized.
Transfer to plates or a serving platter and scatter the scallions over the top before serving. Scallions are fresh and bright against the roasted chicken and vegetables.