Baked Honey Garlic Chicken Thighs with Veggies
Baked Honey Garlic Chicken Thighs with Veggies is a dish that transforms your weekday dinners into something special without requiring hours in the kitchen. The crispy, caramelized skin of the chicken thighs pairs beautifully with tender baby potatoes and fresh green beans, all brought together by a delightful honey garlic sauce. This meal not only satisfies your hunger but brings a sense of comfort and warmth—the kind that makes you feel right at home.
Table of Contents
I first discovered this recipe during a busy week when takeout seemed like the only option. But after trying my hand at this sheet pan dinner, I was hooked. It’s an easy solution for busy nights and offers a well-rounded meal without a lot of fuss. The honey melds perfectly with the garlic, creating a glaze that gives the chicken a rich flavor that rivals any restaurant dish. Grab your apron; you’ll want to give this a try!
Why You’ll Love This Recipe
- Simple & Quick: Whip up this dish in just about an hour, including prep and cook time.
- Irresistible Flavor: The combination of sweet honey and savory garlic is a flavor match made in heaven.
- Eye-Catching Appeal: With vibrant colors from the veggies, this dish is as visually pleasing as it is delicious.
- Flexible Serving: Perfect for family dinners or meal prep for a busy week, it’s a versatile dish for any occasion.
- Diet-Friendly Options: Easily customizable for paleo or gluten-free diets by substituting soy sauce with coconut aminos.
Ingredients You’ll Need
- 1/3 cup liquid honey: Use natural honey for optimal flavor; you can substitute with maple syrup for a vegan option.
- 1 tablespoon low sodium soy sauce: This adds a savory depth to the sauce; gluten-free soy sauce works well too.
- 3 teaspoons minced garlic: Freshly minced garlic provides the best flavor; feel free to use garlic powder in a pinch.
- 1 teaspoon apple cider vinegar: Balances the sweetness; white vinegar can be used as a substitute if necessary.
- 8 bone-in, skinless chicken thighs: This cut stays juicy and tender; skin-on can be used for extra crunch, but may require more cooking time.
- 1 teaspoon salt: Essential for enhancing flavors; adjust according to taste.
- 1/4 teaspoon black pepper: Freshly ground pepper is best for a warm aroma.
- 1/4 teaspoon garlic powder: This lends a subtle garlic flavor to the veggies.
- 1 lb baby potatoes: Their small size cooks evenly and quickly; feel free to use any type of small potato.
- 1 1/2 cups fresh green beans, halved: They add color and crunch; frozen green beans can be substituted but may alter the texture.
- 1 tablespoon oil: Grapeseed or olive oil works well; it’s essential for roasting the veggies.
- 1 teaspoon corn starch: Used to thicken the sauce; can be omitted if reducing the sauce to simmer longer.
How to Make Baked Honey Garlic Chicken Thighs with Veggies
Prepare the Sauce: In a medium bowl, combine 1/3 cup liquid honey, 1 tablespoon low sodium soy sauce, 3 teaspoons minced garlic, and 1 teaspoon apple cider vinegar. This sweet and savory mixture will coat your chicken beautifully. Pour half of this sauce into a large freezer bag with the chicken thighs. Seal and let it marinate in the refrigerator for 30-60 minutes or overnight for the best flavor.
Preheat the Oven: Set your oven to 375°F (190°C). Lining your baking sheet with a Reynolds Kitchens Pop-Up Parchment Sheet will not only make cleanup easy but also ensure that your chicken and veggies don’t stick.
Arrange the Chicken: After marinating, remove the chicken from the bag, letting any excess marinade drip off. Place the chicken thighs on one side of the prepared baking sheet. This allows them to cook evenly and get that delicious, crispy texture.
Season the Chicken: In a small bowl, mix together 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Sprinkle this seasoning mix over the chicken thighs, making sure to cover them thoroughly. Reserve a bit of the seasoning for the vegetables to tie the flavors together.
Prep the Vegetables: In a medium bowl, add 1 lb baby potatoes and 1 1/2 cups fresh green beans, halved. Drizzle with 1 tablespoon oil and the remaining salt mixture. Toss everything together until well coated, ensuring that the veggies get that nice flavor boost.
Bake: Spread the seasoned vegetables on the opposite side of the baking sheet and slide everything into the preheated oven. Bake for about 30 minutes, or until the chicken is cooked through and the veggies are tender.
Make the Sauce Thick: While the chicken and veggies bake, take the remaining sauce and pour it into a small saucepan. Whisk in 1 teaspoon corn starch and bring the mixture to a simmer over medium heat. Stir constantly until the sauce thickens—this only takes a few minutes.
Coat and Finish: After 30 minutes, remove the baking sheet from the oven. Brush the thickened honey garlic sauce over the chicken thighs, making sure to coat them generously. Return the sheet pan to the oven for an additional 5 minutes, ensuring the chicken reaches an internal temperature of at least 165°F (75°C) and the juices run clear.
Storing & Reheating
Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions in freezer-safe bags, ensuring they are sealed tightly. They can be frozen for up to 3 months. When you’re ready to eat, you can reheat in the microwave for about 2 to 3 minutes or warm up in a preheated oven at 350°F (175°C) for around 15 minutes. The texture may soften, but a quick blast in the oven can help refresh the dish.
Chef’s Helpful Tips
- Avoid overcrowding the baking sheet to ensure even cooking and crisping.
- Allow chicken to come to room temperature before cooking; this promotes even cooking.
- For extra tenderness in chicken, consider brining it in a saltwater solution for about an hour before marinating.
- You can swap out vegetables based on seasonal availability; carrots or Brussels sprouts make excellent substitutions.
- Make the sauce ahead of time to save a few minutes during dinner prep.
- If you love a spicy kick, add a pinch of red pepper flakes to the sauce for a delightful heat.
The perfect blend of sweet and savory in Baked Honey Garlic Chicken Thighs with Veggies means your table will not only be filled with delicious food—it will be filled with joy and laughter. It’s ideal for a cozy family night or even when entertaining friends. Feel free to get creative with the veggies or tweak the garlic levels to suit your taste. Cooking should be an adventure, so enjoy experimenting with your palette!
Recipe FAQs
Can I use boneless chicken thighs for this recipe?
Absolutely! Boneless chicken thighs will work just fine; just adjust the cooking time to around 25-30 minutes, ensuring they still reach an internal temperature of 165°F (75°C).
What kind of vegetables can I use?
Feel free to switch up the vegetables. Zucchini, bell peppers, or asparagus all work beautifully. Just be mindful of cooking times, as some vegetables may cook faster than others.
How can I thicken the sauce without corn starch?
If you’re looking for a cornstarch alternative, try using arrowroot powder mixed with water, or you can simmer the sauce longer to naturally thicken it.
Can this dish be made in advance?
Yes, you can prepare the marinated chicken a day ahead and store it in the fridge. Bake as directed after marinating for the best results! Enjoy your delicious Baked Honey Garlic Chicken Thighs with Veggies!
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📖 Recipe Card
Baked Honey Garlic Chicken Thighs with Veggies
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: One Pot
- Method: Baking
- Cuisine: American
Description
These Baked Honey Garlic Chicken Thighs with Veggies feature an irresistible sweet and savory glaze, simple preparation, and fresh ingredients, making it a perfect choice for a quick and healthy dinner.
Ingredients
- 1/3 cup liquid honey
- 1 tablespoon low sodium soy sauce
- 3 teaspoons minced garlic
- 1 teaspoon apple cider vinegar
- 8 bone in, skinless chicken thighs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 lb baby potatoes
- 1 1/2 cups fresh green beans, halved
- 1 tablespoon oil
- 1 teaspoon corn starch
Instructions
- Mix honey, soy sauce, minced garlic, and apple cider vinegar in a bowl to create the honey garlic sauce.
- Pour half of the sauce into a large freezer bag with the chicken thighs and marinate for 30 to 60 minutes, or overnight if preferred. Refrigerate the remaining sauce.
- Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper.
- Arrange the chicken thighs on one side of the baking sheet.
- In a small bowl, combine salt, pepper, and garlic powder. Season the chicken with this mix, saving some for the vegetables.
- In a medium bowl, toss baby potatoes and green beans with oil and the reserved salt mixture until evenly coated. Place the vegetables on the other side of the baking sheet.
- Bake at 375°F for 30 minutes.
- While baking, heat the remaining sauce in a small saucepan, whisk in corn starch, and simmer until thickened.
- After 30 minutes, remove the sheet pan from the oven and brush the chicken with the thickened sauce. Bake for an additional 5 minutes, or until the chicken is fully cooked and the vegetables are tender.
Notes
For more intense flavor, marinate the chicken overnight.
Use any favorite seasonal vegetables to complement the dish.
Nutrition
- Serving Size: 1 chicken thigh with veggies
- Calories: 450
- Sugar: 12g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg
