Sheet Pan Crispy Chicken and Broccoli

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 1½ lb broccoli florets
• 3 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp red pepper flakes (optional)
• 1 tsp sesame seeds (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together olive oil, soy sauce, honey, garlic powder, onion powder, red pepper flakes (if using), salt, and pepper.
3. Add chicken thighs and broccoli florets to the bowl. Toss to coat evenly with the sauce.
4. Spread the chicken and broccoli in a single layer on the prepared baking sheet.
5. Roast for 20-25 minutes, or until chicken is cooked through and broccoli is tender-crisp, flipping halfway.
6. If desired, broil for the last 2-3 minutes to get extra crispy chicken and slightly charred broccoli.
7. Garnish with sesame seeds (if using) and serve immediately.