In a small bowl, whisk together the honey, soy sauce, minced garlic, olive oil, and ground ginger until smooth.
Place the chicken thighs in a large bowl or zip-top bag. Pour half of the honey garlic sauce over the chicken, reserving the rest for later. Toss to coat evenly. Let marinate for at least 15 minutes or up to an hour in the fridge.
Wash and chop broccoli into florets, slice bell peppers into strips, and peel and slice carrots. Toss vegetables with a drizzle of olive oil, salt, and pepper in a separate bowl.
Preheat oven to 425°F (220°C). Line sheet pan with parchment paper or foil if desired. Arrange marinated chicken thighs on one side and vegetables on the other. Drizzle reserved honey garlic sauce over the vegetables.
Roast in the oven for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized. Optionally broil for 2-3 minutes for a golden finish.
Sprinkle chopped fresh parsley over chicken and veggies. Serve immediately and enjoy.
