One Sheet Pan Honey Soy Chicken with Bok Choi
Ingredients
- 5 pounds chicken thighs (bone-in, and skin-on or off) (or 8-9 thighs)
- salt and pepper to taste
- ¾ cup honey
- ½ cup soy sauce
- 4 tablespoon peanut oil (or vegetable oil)
- 4 tablespoon rice vinegar (or white wine vinegar)
- 1 teaspoon ground ginger
- 3 garlic cloves, minced
- 1 lemon, sliced (optional)
- 2 baby bok choi (or other vegetable of your choice) (washed and cut in half)
- 2 tablespoon green onions, chopped
- 1 tablespoon toasted sesame seeds
Instructions
- Preheat oven to 425 F. Either spray a large sheet pan with No Stick Cooking Spray, or line pan with aluminum foil. Season chicken thighs with salt and pepper and divide thighs into two Ziploc or plastic bags; reserve.
- In a small bowl, whisk together honey, soy, oil, rice vinegar, ginger powder, and minced garlic until homogeneous. Reserve ⅓ of the mixture to use later.
- Then, divide remaining ⅔ between the two plastic bags, close bags, and shake enough so that thighs are covered with the mixture. Let marinade for 15-30 minutes at room temp, or overnight in the refrigerator.
- Remove thighs from the bags and arrange them onto sheet pan, along with lemon slices. Pour about ½ cup water into the sheet pan, distributing all over. This will help prevent chicken from drying out.
- Bake for about 25 minutes. Meanwhile, brush reserved honey soy mixture over baby bok choi, and season them with salt and pepper.
- Remove sheet pan from oven after those 25 minutes and arrange bok choi in a single layer between the chicken thighs. Bake for an additional 8-10 minutes. Although not necessary, if desired place sheet pan under broiler to brown chicken skin for about 2 minutes. Watch it carefully!
- Top chicken and bok choi with remaining reserved honey soy mixture, green onions, and sesame seeds. Serve hot and enjoy!
Recipe Notes
Nutrition
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