Honey Garlic Sheetpan Chicken

I made this wonderful recipe from Olivia Adriance that is quick and easy. I love her recipes and this one was so good.

Ingredients 

• 1 ½ pounds chicken thighs
• ¼ cup avocado oil
• ¼ cup honey
• 2 tablespoons tamari
• 4 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 ½ teaspoons paprika
• 1 teaspoon onion powder

For Serving:

• Prepared rice
• Green onions, sliced
• Fresh cilantro, chopped
• Fresh lime juice

Instructions 

1. In a small bowl or measuring cup, combine the avocado oil, honey, tamari, garlic, apple cider vinegar, paprika, and onion powder. Whisk to combine.
2. Take the chicken thighs out of the fridge and add them to a bowl. You can also use a Ziploc bag to be truly mess-free!
3. Pour the sauce over the top, seal or cover with a lid, and allow the chicken thighs to marinate while they come to room temperature before cooking (about 20 to 30 minutes). Meanwhile, preheat your oven to 400°F.
4. Remove the chicken from the marinade, saving the marinade for later. Place the chicken thighs on a parchment-lined baking sheet and roast for 25 minutes.
5. While the chicken is cooking, add the marinade to a small saucepan and bring to a boil. Reduce to a simmer and simmer for 5 to 7 minutes until thickened, stirring often to avoid sticking to the pan or burning.
6. Once the chicken has cooked and your sauce has simmered, serve the chicken over prepared rice and baste generously with the sauce. Top with green onions, cilantro, and a squeeze of lime juice, and cilantro.
7. ENJOY!!

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