The secret to this one-pan meal? The honey garlic sauce. Load your baking pan up with chicken thighs, veggies, and potatoes, then top everything with your homemade honey garlic sauce and let the cast iron work its magic. Everything comes together in under an hour, so it’s a welcome addition to your weeknight rotation!

INGREDIENTS

• Chicken
• 6 boneless skinless chicken thighs
  
• 1 teaspoon smoked paprika
  
• 1 teaspoon garlic powder
  
• 1 teaspoon salt
  
• ½ teaspoon pepper
  
• 1 cup baby potatoes, halved
  
• 1 cup broccoli florets
  
• 1 red bell pepper, sliced into strips
  
• 1 red onion, sliced into wedges
  
• 2 tablespoons olive oil
  
• 1 head of garlic, sliced in half

METHOD

1. Preheat oven to 400° F.

2. Pat chicken dry and season with paprika, garlic powder, 1/2 teaspoon salt, and 1/4 tea1. Preheat oven to 400° F.

3. In a large bowl, toss potatoes, broccoli, bell pepper, and red onion with olive oil, and remaining salt and pepper.

4. Place the chicken thighs and spread veggies around the pan in a single layer.

5. Place the halves of garlic cut side down onto the oiled cookware.

6. Roast for 25 minutes.

7. While the chicken is roasting, prepare the sauce. Whisk honey, soy sauce, minced garlic, and vinegar. Reserve a little sauce to drizzle with after roasting.

8. After 25 minutes, remove baking pan from the oven and brush liberally with sauce. Toss the veggies and return the pan to the oven.

9. Set the broiler to high and brown for 3-5 minutes. The chicken will be golden brown and the glaze will start to caramelize. Keep an eye on the pan so it doesn’t burn.

10. Remove pan from the oven and rest 5 minutes. Drizzle with remaining sauce and garnish with parsley for a pop of color.