Baked Honey Garlic Chicken Thighs with Veggies is a dish that perfectly balances sweet and savory flavors. Picture tender, succulent chicken thighs glazed with a rich honey garlic sauce that seeps right into the juicy meat, all roasted on a sheet pan alongside vibrant green beans and colorful baby potatoes. This meal is not just easy to whip up; it creates a one-pan magic that requires little cleanup and packs tons of comforting flavors. You can feel the warmth and coziness of home with every bite, making it ideal for busy weeknights or a laid-back weekend dinner.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Baked Honey Garlic Chicken Thighs with Veggies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Baked Honey Garlic Chicken Thighs with Veggies

Baked Honey Garlic Chicken Thighs with Veggies

When I first stumbled upon this recipe, I was looking for something quick yet satisfying that would impress my family without keeping me in the kitchen for hours. The simplicity of prep combined with the enticing aroma wafting from the oven had me hooked. Honestly, the transformation of simple ingredients into a star-studded meal is nothing short of delightful. Trust me, once you try these Baked Honey Garlic Chicken Thighs with Veggies, you’ll find yourself reaching for this recipe time and again, craving that perfect blend of sweetness and savory satisfaction.

Why You’ll Love This Recipe

Simple & Quick: Prep takes just 15 minutes, with everything cooked in 55 minutes.
Irresistible Flavor: The honey garlic glaze creates a mouthwatering blend of sweet and savory that’s truly addictive.
Eye-Catching Appeal: The colorful veggies next to the glossy chicken make for a stunning presentation that impresses.
Flexible Serving: Perfect for a family dinner or a meal prep sensation throughout the week.
Diet-Friendly Options: Easily adjustable for low-sodium or gluten-free diets.

Ingredients You’ll Need

1/3 cup liquid honey: This natural sweetener adds a sticky, luscious glaze. No substitutes for that authentic flavor!
1 tablespoon low sodium soy sauce: To deepen the umami flavor; low-sodium helps control salt levels.
3 teaspoons minced garlic: Fresh garlic provides aromatic warmth; use powdered garlic in a pinch.
1 teaspoon apple cider vinegar: This brightens up the dish, balancing the sweetness; white vinegar can work too.
8 bone-in, skinless chicken thighs: They’re juicy and flavor-packed, but chicken breasts can be used for a leaner option.
1 teaspoon salt: Essential for enhancing the overall flavor; adjust based on dietary preferences.
1/4 teaspoon black pepper: It adds a bit of heat; substitute with white pepper if desired.
1/4 teaspoon garlic powder: For an extra boost of garlic flavor; adjust if you’re not a fan.
1 lb baby potatoes: These tender bites soak up flavors beautifully; sweet potatoes can be substituted for a twist.
1 1/2 cups fresh green beans: Their crunch complements the tender chicken; frozen green beans are a fine alternative if fresh is not available.
1 tablespoon oil: Olive or vegetable oil helps to roast the veggies beautifully; avoid oils with strong flavors.
1 teaspoon corn starch: This will help thicken your sauce; arrowroot can be used as a substitute if necessary.

How to Make Baked Honey Garlic Chicken Thighs with Veggies

Combine Sauce: Stir together 1/3 cup liquid honey, 1 tablespoon low sodium soy sauce, 3 teaspoons minced garlic, and 1 teaspoon apple cider vinegar in a bowl to create a sticky, sweet glaze. Pour half of this mixture into a large freezer bag along with 8 bone-in, skinless chicken thighs, ensuring they are well-coated. Let them marinate for at least 30 minutes, or longer if you want to prep ahead; refrigerate the remaining sauce for later.

Prep Oven and Sheet Pan: Preheat your oven to 375°F (190°C). Meanwhile, line a rimmed baking sheet with a Reynolds Kitchens Pop-Up Parchment Sheet for easy cleanup.

Arrange Chicken: Place the marinated chicken thighs on one side of the baking sheet, allowing space for the veggies. This way, the chicken can brown nicely while the veggies roast.

Season Chicken: In a small bowl, mix together 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Season the chicken thighs with this mix, keeping a bit aside for the vegetables.

Toss Vegetables: In a medium bowl, combine 1 lb baby potatoes (halved) and 1 1/2 cups fresh green beans (halved) with 1 tablespoon oil and the reserved salt mixture. Toss until everything is well coated, then spread the veggies on the other side of the baking sheet.

Bake: Pop the sheet pan into your preheated oven and bake for 30 minutes. The delicious aroma will fill your kitchen as the chicken cooks and veggies begin to soften.

Thicken Sauce: While that magic happens, take the remaining sauce from the fridge and pour it into a small saucepan. Whisk in 1 teaspoon corn starch, then bring it to a simmer over medium heat, stirring until it thickens to a luscious glaze—that’s the good stuff!

Final Bake: After 30 minutes, take the baking sheet out of the oven. Brush your beautifully thickened sauce all over the chicken thighs. Return the pan to the oven and bake for an additional 5 minutes, or until the chicken reaches an internal temperature of at least 165°F (75°C) and the veggies are tender.

Storing & Reheating

To store your Baked Honey Garlic Chicken Thighs with Veggies, place leftovers in an airtight container at room temperature for no more than two hours. Refrigerate for up to four days to maintain freshness. If you want to save this dish for later, it can be frozen in airtight containers for up to three months. When reheating, you can gently warm it in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through. Keep in mind that texture may change a bit during freezing, making it best to refresh it with a splash of water or broth when reheating.

Chef’s Helpful Tips

Avoid overcrowding the sheet pan; this ensures everything cooks evenly and gets those lovely roasted flavors.
Let the chicken marinate in the sauce as long as possible to build the flavors; overnight is ideal!
If you’re short on time, you can skip the marination, but it makes a noticeable difference.
For crisper veggies, toss them on the pan halfway through the baking time.
If you have leftovers, consider shredding the chicken and tossing it in a salad or using it for sandwiches.

Baked Honey Garlic Chicken Thighs with Veggies is an inviting meal that never disappoints. The combination of sweet honey and savory garlic enveloping juicy chicken, paired with vibrant veggies, creates a symphony of flavors that captivates every palate. Don’t hesitate to experiment with your seasoning or add your favorite vegetables to make it your own. Enjoy the process and the delicious results!

Recipe FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Although chicken thighs offer a juicier result, chicken breasts can work too. Just keep an eye on the cooking time, as breasts may require less time in the oven.

How do I know when the chicken is done?

The chicken is perfectly cooked when it reaches an internal temperature of 165°F (75°C). A meat thermometer is your best friend for ensuring the ideal doneness without overcooking.

Can I add more vegetables?

Definitely! Feel free to mix in your favorite seasonal veggies like bell peppers, carrots, or zucchini. Just remember to cut them to similar sizes for even cooking.

How do I make this dish spicier?

If you enjoy a bit of heat, consider adding red pepper flakes or sriracha to the marinade for a spicy kick, or serve with a spicy dipping sauce on the side.

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Baked Honey Garlic Chicken Thighs with Veggies

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Author: Peter
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Baking
Cuisine: American

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Description

Baked Honey Garlic Chicken Thighs with Veggies is a delightful dish bursting with flavor. It features tender chicken thighs marinated in a sweet and savory honey garlic sauce, complemented by roasted baby potatoes and fresh green beans. This dish is perfect for a quick weeknight dinner that the entire family will love!

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

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Instructions

Mix honey, soy sauce, garlic, and vinegar in a bowl to create the honey garlic sauce.
In a large freezer bag, add chicken thighs and half of the sauce, marinating for 30-60 minutes (or overnight). Keep the remaining sauce refrigerated.
Preheat the oven to 375 degrees and prepare a rimmed baking sheet with parchment paper.
Position chicken thighs on one side of the baking sheet.
Combine salt, pepper, and garlic powder in a small bowl. Season the chicken with the salt mixture, saving some for the vegetables.
In another bowl, mix baby potatoes and green beans with oil and the leftover salt mixture; toss to coat. Place the vegetables on the other side of the baking sheet.
Bake in the preheated oven for 30 minutes.
In the meantime, heat the remaining sauce in a small saucepan. Whisk in cornstarch and bring it to a simmer, cooking until it thickens.
After 30 minutes, remove the baking sheet from the oven and brush the chicken with the thickened sauce. Return to the oven to bake for an additional 5 minutes, or until the chicken is cooked through (165 degrees F) and the vegetables are tender.

Notes

Marinating the chicken overnight enhances the flavor even more.
Feel free to swap in your favorite vegetables for added variety.
Ensure chicken thighs reach an internal temperature of at least 165 degrees F for safe consumption.