- HP
- LF
Sheet Pan Glazed Chicken Thighs and Vegetables
Make the best gluten-free, sheet pan glazed chicken and vegetables, a one-dish dinner full of flavor!
Ingredients
Instructions
- Step 1
In a small bowl, combine the soy sauce, Worcestershire sauce, brown sugar, ginger, and garlic.
- Step 2
Pour the marinade into a large Ziploc Bag, add the chicken thighs, and coat them with the marinade.
- Step 3
Lay the chicken thighs flat on a plan and let them sit in the refrigerator for at least 1 hour before using.
- Step 4
Preheat the oven to 400°F when ready to bake.
- Step 5
While the chicken is resting, prepare a large sheet pan with nonstick spray.
- Step 6
Add a row of broccoli, potatoes, and carrots.
- Step 7
Coat the vegetables with a generous coating of olive oil spray.
- Step 8
Evenly coat the vegetables with Italian seasoning and garlic salt.
- Step 9
Add the chicken thighs to the end of the pan.
- Step 10
Bake the entire dish in the oven at 400°F for 25-30 minutes or until the internal temperature of the chicken thighs reaches at least 165°F.
- Step 11
Carefully remove and serve.
Tips & Tricks
Per serving
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