Description
Delicious honey garlic chicken thighs roasted with fresh vegetables for a hearty dinner.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 cups broccoli florets
- 2 large carrots, peeled and cut into sticks
- 1 red bell pepper, chopped
- 2 cups diced potatoes
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 4 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon cornstarch (optional)
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 tablespoon olive oil
- Salt, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Spread broccoli, carrots, bell pepper, and potatoes on a sheet pan. Toss with olive oil, salt, and pepper.
- Season chicken thighs with paprika, black pepper, and salt. Add them to the pan.
- Whisk honey, soy sauce, garlic, vinegar, and optional cornstarch.
- Brush half the glaze over the chicken and vegetables.
- Roast for 25 minutes, brush with remaining glaze, and roast another 15–20 minutes until chicken reaches 165°F.
- Garnish with parsley and serve warm.
Notes
- Works well with other seasonal vegetables.
- For extra flavor, marinate chicken in the glaze for a few hours prior to cooking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 450
- Sugar: 8g
- Sodium: 1300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 150mg