Description

A simple, one-pan recipe featuring juicy, crispy honey garlic chicken thighs roasted alongside tender vegetables. Perfect for busy weeknights with minimal cleanup and maximum flavor.

Ingredients

Scale

6 bone-in, skin-on chicken thighs (about 2 pounds / 900g)
4 cups mixed vegetables (about 600g) – typically carrots, broccoli florets, and baby potatoes
3 tablespoons olive oil (45 ml)
4 large garlic cloves, minced (about 2 tablespoons)
1/4 cup honey (85g)
3 tablespoons soy sauce (45 ml), low-sodium preferred
1 tablespoon apple cider vinegar (15 ml)
1/2 teaspoon ground black pepper
Salt to taste (about 1 teaspoon)
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)

Instructions

Preheat oven to 425°F (220°C). Mince garlic and chop any large vegetables if needed.
Toss vegetables in a large mixing bowl with 1 tablespoon olive oil, salt, pepper, and dried thyme. Set aside.
In a small bowl, whisk together minced garlic, honey, soy sauce, apple cider vinegar, black pepper, and red pepper flakes (if using).
Place chicken thighs skin-side up on a large rimmed baking sheet. Arrange vegetables around the chicken in a single layer.
Drizzle the remaining 2 tablespoons olive oil over the chicken and vegetables.
Pour the honey garlic sauce evenly over the chicken and vegetables, coating well.
Roast in the oven for 30 to 35 minutes until chicken skin is crispy and caramelized and vegetables are tender.
Halfway through cooking (around 15 minutes), carefully turn the chicken thighs with tongs to coat the other side with sauce.
Optional: For extra crispy skin, broil for the last 3-5 minutes, watching closely to avoid burning.
Remove from oven and let rest for 5 minutes before serving. Serve chicken thighs with roasted vegetables and pan juices.

Notes

Pat chicken dry before saucing to ensure crispy skin. Do not overcrowd the pan to allow even roasting and crisping. Use bone-in, skin-on thighs for best flavor and texture. Turn chicken halfway through cooking to develop even caramelization. Save pan juices to drizzle over the dish for extra flavor. Can be made ahead by prepping sauce and chopping veggies in advance. Optional broiling step adds extra crispiness to chicken skin.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with
Calories: 420
Sugar: 10
Sodium: 600
Fat: 22
Saturated Fat: 6
Carbohydrates: 18
Fiber: 4
Protein: 35

Keywords: one-pan, honey garlic chicken, chicken thighs, roasted vegetables, easy dinner, sheet pan dinner, weeknight meal, honey garlic sauce