Honey Garlic Chicken Thighs with Roasted Vegetables

Name: Honey Garlic Chicken Thighs with Roasted Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 4 pieces Chicken Thighs (bone-in, skin-on); 2 tbsp Honey; 2 tbsp Soy Sauce; 1 tbsp Minced Garlic (or 2 cloves, minced); 1 tsp Paprika (plus a pinch for veggies); 0.5 tsp Dried Thyme (for marinade and veggies); 0.5 tsp Dried Parsley (for marinade and veggies, plus optional for garnish); 1 cup Carrots (chopped into bite-sized pieces); 1 cup Baby Potatoes (halved or quartered); 1 tbsp Olive Oil; to taste Salt; to taste Black Pepper

A simple and delicious one-pan dinner featuring tender, bone-in, skin-on chicken thighs marinated in a sweet and savory honey garlic sauce, roasted alongside seasoned carrots and baby potatoes. Perfect for a quick weeknight meal, this recipe is part of a 30-day oven dinner series and requires minimal cleanup.

#Chicken

#Roasted Vegetables

#One-Pan

#Dinner

#Easy

#Weeknight Meal

#Honey Garlic

#Oven Baked

#Comfort Food

Honey Garlic Marinade

Recipe Information

15m

Prep Time

35m

Cook Time

50m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

450

Calories

35g

Protein

30g

Carbs

20g

Fat

Seasoned Vegetables on Baking Sheet

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Chicken and Veggies Arranged on Tray

Instructions

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1
Preheat your oven to 200°C (400°F).
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1m
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Preheat your oven to 200°C (400°F).
1m
Ensure the oven is fully preheated before adding food for even cooking and proper browning.
2
In a medium bowl, combine honey, soy sauce, minced garlic, 1 teaspoon of paprika, 0.5 teaspoon of dried thyme, and 0.5 teaspoon of dried parsley. Whisk until all ingredients are well combined and form a smooth marinade.
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2m
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In a medium bowl, combine honey, soy sauce, minced garlic, 1 teaspoon of paprika, 0.5 teaspoon of dried thyme, and 0.5 teaspoon of dried parsley. Whisk until all ingredients are well combined and form a smooth marinade.
2m
Taste the marinade and adjust the sweetness or saltiness according to your preference.
3
On a large baking sheet, toss the chopped carrots and baby potatoes with 1 tablespoon of olive oil, a generous pinch of salt and black pepper, and a small amount of the remaining paprika, thyme, and parsley. Spread the vegetables in a single layer to ensure even roasting.
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5m
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On a large baking sheet, toss the chopped carrots and baby potatoes with 1 tablespoon of olive oil, a generous pinch of salt and black pepper, and a small amount of the remaining paprika, thyme, and parsley. Spread the vegetables in a single layer to ensure even roasting.
5m
Cut vegetables into similar-sized pieces so they cook evenly. Don't overcrowd the pan, as this can lead to steaming instead of roasting.
4
Add the 4 bone-in, skin-on chicken thighs to the bowl with the prepared honey garlic marinade. Toss the chicken well, ensuring each piece is thoroughly coated with the sauce.
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2m
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Add the 4 bone-in, skin-on chicken thighs to the bowl with the prepared honey garlic marinade. Toss the chicken well, ensuring each piece is thoroughly coated with the sauce.
2m
For a deeper flavor, you can marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours.
5
Arrange the marinated chicken thighs among the seasoned vegetables on the baking sheet. Make sure the chicken skin is facing up to get crispy during baking.
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2m
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Arrange the marinated chicken thighs among the seasoned vegetables on the baking sheet. Make sure the chicken skin is facing up to get crispy during baking.
2m
Try to leave some space between the chicken and vegetables for optimal air circulation, which helps with browning.
6
Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 74°C/165°F) and the vegetables are tender and slightly caramelized.
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35m
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Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 74°C/165°F) and the vegetables are tender and slightly caramelized.
35m
Use a meat thermometer to ensure the chicken is safely cooked. If you prefer crispier chicken skin, you can broil for the last 2-3 minutes, watching closely to prevent burning.
7
Once cooked, remove the baking sheet from the oven and let the chicken and vegetables rest for a few minutes before serving. Garnish with fresh parsley, if desired.
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Once cooked, remove the baking sheet from the oven and let the chicken and vegetables rest for a few minutes before serving. Garnish with fresh parsley, if desired.
1m
Resting the chicken allows the juices to redistribute, resulting in more tender and moist meat.