Directions

1. Whisk ⅓ cup honey, 1½ tablespoons soy sauce (or tamari), minced garlic, 1 tablespoon vinegar and ¼ teaspoon crushed red pepper in a small bowl. Place 8 chicken thighs and half of the honey mixture (about ¼ cup) in a zip-top plastic bag; remove excess air and seal the bag. Massage the chicken in the sealed bag until well coated. Refrigerate for at least 30 minutes and up to 2 hours. Reserve the remaining honey mixture.
2. Preheat oven to 400˚F. Line a large rimmed baking sheet with foil; coat with cooking spray. Remove the chicken from the marinade (discard marinade); arrange on 1 side of the prepared pan. Combine carrot pieces and 1 tablespoon oil in a medium bowl; toss well to coat. Spread the carrots in an even layer on the other side of the pan. Roast the chicken and carrots for 15 minutes. Remove from the oven; stir the carrots.
3. Combine 4 cups broccoli and the remaining 1 tablespoon oil; toss well to coat. Distribute the broccoli evenly over the chicken and carrots on the pan. Sprinkle ½ teaspoon salt and ½ teaspoon pepper over all. Roast until the vegetables are tender and an instant-read thermometer inserted in the thickest portion of chicken registers 165˚F, 15 to 18 minutes.
4. Meanwhile, whisk 1 teaspoon cornstarch and 1 teaspoon water in a small bowl until no clumps remain. Combine the cornstarch mixture and the reserved honey mixture in a small saucepan; bring to a simmer over medium-low heat, whisking once or twice. Simmer, whisking often, until the sauce is clear and thickened, about 2 minutes. Divide the chicken and vegetables among 8 plates. Drizzle the honey-garlic sauce over the chicken and vegetables.