Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easiest cleanup. In a large bowl, combine the broccoli florets, baby carrots, and red onion wedges. Drizzle with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss well to coat evenly. Spread the seasoned vegetables in a single layer on one half of the prepared baking sheet.

In the same bowl (no need to wash!), add the cut chicken thighs. Drizzle with the remaining 1 tablespoon of olive oil, the remaining 1/2 teaspoon of salt, and the remaining 1/4 teaspoon of black pepper. Toss to coat the chicken.

Arrange the seasoned chicken pieces on the empty half of the baking sheet alongside the vegetables. Ensure everything is in a single layer, without overcrowding the pan, for even cooking. Place the baking sheet in the preheated oven and roast for 15 minutes.

While the chicken and vegetables are roasting, prepare the hot honey garlic glaze. In a small bowl, whisk together the hot honey, soy sauce, melted butter, minced garlic, and grated ginger (if using).

After 15 minutes of roasting, carefully remove the baking sheet from the oven. Drizzle about half of the prepared hot honey garlic glaze over the chicken and vegetables. Gently toss the chicken and vegetables on the pan to ensure they are well-coated with the glaze. Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender and slightly caramelized.

Once cooked, remove the baking sheet from the oven. Drizzle the remaining hot honey garlic glaze over the chicken and vegetables. Garnish with fresh chopped parsley and sesame seeds, if desired. Serve immediately directly from the pan.