Sheet Pan Honey Garlic Chicken and Brussels Sprouts.
Equipment
- baking sheet
Ingredients
- 4-5 boneless, skinless chicken thighs, patted dry with a paper towel or chicken breasts (reduce cooking time by about 10 minutes)
- 1 lb Brussels Sprouts, end trimmed, then halved or quartered
- ⅓ cup honey
- 4-5 cloves garlic, grated or finely minced
- 2 tbsp avocado oil
- 1 tbsp hoisin sauce optional: Use sriracha instead for a spicy kick
- 2 tbsp tamari or soy sauce
- 1 tsp paprika
- ½ tbsp white sesame seeds
- salt and pepper to taste
- 1-2 scallions, sliced, optional for topping
Instructions
- Preheat the oven to 425℉. In a small mixing bowl, make the honey garlic sauce by combining the honey, garlic, tamari, avocado oil, hoisin sauce, paprika, and salt and pepper to taste. *Optional: double the sauce recipe to have plenty for pouring over rice or noodles!
- Pat the chicken dry with a paper towel, then place the chicken thighs on the baking sheet, then scatter the Brussels sprouts around the chicken thighs.Pour the sauce over the chicken and the Brussels sprouts and gently toss everything until it is evenly coated in the sauce.
- Bake in the oven for 25-30 minutes until the chicken is cooked through to 165℉ and the Brussels are tender.*I like to turn my broiler on for the last 5 or so minutes of cooking to allow for more caramelization. Just watch it carefully to ensure the sauce doesn't burn.Serve over rice with a sprinkling of sesame seeds and sliced scallions.