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Easy One-Pan Honey Garlic Chicken with Roasted Vegetables

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A quick and flavorful one-pan meal featuring juicy chicken thighs roasted with a sticky honey garlic glaze and a medley of roasted vegetables, perfect for busy weeknights.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900 grams)
  • 1/4 cup honey (85 grams)
  • 4 large garlic cloves, minced
  • 1/4 cup low sodium soy sauce (60 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 2 tablespoons olive oil (30 ml), plus extra for tossing vegetables
  • 1 pound baby potatoes, halved (450 grams)
  • 3 medium carrots, peeled and cut into sticks
  • 2 cups broccoli florets (150 grams)
  • 1 medium red onion, cut into wedges
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a medium bowl, whisk together honey, minced garlic, soy sauce, apple cider vinegar, and olive oil until smooth and well combined.
  3. Toss halved baby potatoes, carrot sticks, broccoli florets, and red onion wedges with salt, pepper, dried thyme, and a drizzle of olive oil. Spread evenly on a large rimmed baking sheet.
  4. Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.
  5. Nestle the chicken thighs skin-side up among the vegetables on the pan.
  6. Brush the chicken thighs and vegetables generously with the honey garlic sauce, reserving about 2 tablespoons for later.
  7. Roast in the oven for 25 minutes.
  8. Remove the pan and brush the chicken with the reserved sauce. Gently flip the vegetables to ensure even roasting.
  9. Return the pan to the oven and roast for another 10-15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is caramelized and crisp.
  10. Let the chicken rest for 5 minutes before serving.

Notes

Patting the chicken skin dry before seasoning helps achieve crispy skin. Roast at high heat (425°F) to caramelize the honey without burning. Brush sauce halfway through roasting to prevent burning and build flavor layers. Use a meat thermometer to ensure chicken is cooked to 165°F. If vegetables brown too fast, cover loosely with foil halfway through roasting. For gluten-free, substitute soy sauce with tamari or coconut aminos. Variations include swapping vegetables seasonally or using tofu for a vegetarian option.

Nutrition

Keywords: one-pan, honey garlic chicken, roasted vegetables, easy dinner, weeknight meal, chicken thighs, healthy, gluten-free option

Find it online: https://bitematrix.com/easy-one-pan-honey-garlic-chicken-with-roasted-vegetables-recipe-for-perfect-weeknight-dinner/