Pan-Seared Chicken Thighs with Ginger-Soy Glaze and Roasted Vegetables

Name: Pan-Seared Chicken Thighs with Ginger-Soy Glaze and Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian-inspired
Ingredients: 1.5 lbs, skin-on chicken thighs; 2 tbsp soy sauce; 1 tbsp honey; 1 tbsp rice vinegar; 1 tsp, grated fresh ginger; 1/2 cup, halved cherry tomatoes; 1 cup broccoli florets; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper

Juicy chicken thighs glazed with a sweet-savory ginger-soy mixture, served alongside tender roasted vegetables for a balanced weeknight meal.

Cuisine: Asian-inspired

Category: Chicken

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

1.5 lbs, skin-on chicken thighs
2 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tsp, grated fresh ginger
1/2 cup, halved cherry tomatoes
1 cup broccoli florets
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 400°F (200°C). Pat 1.5 lbs chicken thighs dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tsp grated fresh ginger to create the glaze.
Step 3: Place 1/2 cup halved cherry tomatoes and 1 cup broccoli florets on a baking sheet. Drizzle with 1 tbsp olive oil and season with salt and pepper; toss to coat evenly.
Step 4: Arrange seasoned chicken thighs on top of the vegetables on the baking sheet. Brush half of the ginger-soy glaze over the chicken.
Step 5: Roast for 25 minutes, then brush the remaining glaze over the chicken and continue roasting for 5-7 minutes until chicken reaches 165°F and vegetables are tender-crisp.