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
Scale
- 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