Sheet-Pan Honey-Sriracha Chicken Thighs with Charred Broccolini and Crispy Chickpeas

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Sweet, sticky, and just spicy enough, this 30-minute sheet-pan dinner leans on pantry staples for big flavor. Boneless thighs roast alongside crisp broccolini and golden chickpeas for a weeknight meal that practically cleans itself up.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 20 gFat
• 4 gSaturated Fat
• 52 gCarbs
• 8 gFiber
• 26 gSugar
• 40 gProtein
• 980 mgSodium
• 820 mgPotassium
• 135 mgCalcium
• 4 mgIron
• 70 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the chicken and vegetables

• 6 boneless skinless chicken thighs (about 1 1/2 lb)
• 1 lb broccolini, trimmed
• 1 (15 oz) can chickpeas, drained and patted very dry
• 3 tbsp olive oil, divided
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika

For the honey-sriracha glaze

• 1/3 cup honey
• 2 tbsp sriracha
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger

For serving

• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds
• 1 lime, cut into wedges

Directions

1. Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper.
2. Pat the chicken thighs dry and toss with 1 tbsp olive oil, salt, pepper, and smoked paprika. Arrange on one half of the sheet pan in a single layer.
3. In a small bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, garlic, and ginger until smooth. Reserve half the glaze in a separate bowl for brushing later.
4. Toss the broccolini and chickpeas with the remaining 2 tbsp olive oil and a pinch of salt. Spread on the empty half of the sheet pan.
5. Roast for 10 minutes, then brush the chicken with half of the reserved glaze and toss the chickpeas gently. Continue roasting 8 to 10 minutes more, until the chicken reaches 165°F and the chickpeas are crisp.
6. Brush the chicken with the remaining glaze, return to the oven for 1 minute to set, then scatter with scallions and sesame seeds. Serve immediately with lime wedges for squeezing over the top.

Cook’s Notes

• Patting the chicken and chickpeas completely dry is the key to getting deeply golden, crisp results rather than steamed protein.
• If you only have regular broccoli, cut it into long spears so it chars in the same time as the broccolini.
• Use a digital thermometer to pull the chicken at 165°F; it will coast up to a safe 170°F while resting and stay juicy.
• Swap sriracha for 1 tbsp chipotle in adobo plus 1 tsp honey for a smokier, milder heat profile.
• Serve over steamed jasmine rice or with warm flatbread to catch every drop of the glaze.