Honey Ginger Glazed Chicken and Root Vegetable Sheet-Pan Dinner

Ingredients

• 1.2 kg chicken thighs, bone-out, skin-removed
• 3 tbsp avocado oil, for roasting
• 1 cup gluten-free tamari, provides savory base
• 3 tbsp fresh ginger, minced
• ¾ cup maple syrup, for sweetness
• 1.5 head bok choy, halved lengthwise
• 2 medium sweet potato, cut into large chunks
• 4 medium carrots, peeled and cut into dipping sticks
• 1 bunch green onion tops, sliced into long strips
• ½ cup gluten-free tamari, for serving sauce
• 4 cup rice, for serving

Method

1. Preheat oven to 200 degrees and line two large sheet pans with parchment paper.
   
2. In a large bowl, toss chicken, sweet potato, bok choy, and carrots with avocado oil.
   
3. Whisk the tamari, fresh ginger, maple syrup, and green onion tops for the glaze.
   
4. Drizzle half of the glaze over the chicken, then toss the pan mixture thoroughly.
   
5. Roast for 20 minutes, then brush with remaining glaze and roast for another 10 minutes.20 min timerKids’ plate comes out here
   
6. Set aside any glaze excess and stir in the fresh green onion strips.