Ingredients:

  • 2.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 lbs sweet potatoes, peeled and cubed into ½ inch pieces
  • 1 lb broccoli florets, bite-sized
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ⅓ cup honey
  • 3 tbsp soy sauce (low sodium)
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp apple cider vinegar

Instructions:

  1. Preheat the oven to 400°F (200°C) and line two large rimmed baking sheets with parchment paper.
  2. In one bowl, toss the chicken pieces with half of the olive oil, salt, and pepper.
  3. In a separate bowl, toss the cubed sweet potatoes and broccoli florets with the remaining olive oil and seasoning.
  4. Spread the chicken on the first tray and the vegetables on the second tray, ensuring pieces are not touching to avoid steaming.
  5. Roast for 20 minutes until sweet potatoes have golden-brown edges and chicken is nearly opaque.
  6. While roasting, whisk together the honey, soy sauce, minced garlic, grated ginger, and apple cider vinegar in a small bowl.
  7. Remove trays from the oven and brush the honey-garlic glaze generously over the chicken and vegetables.
  8. Return to the oven for another 10–15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the glaze is sticky and mahogany-colored.