Description
A comforting one-pan dish featuring sticky honey-garlic chicken and caramelized roasted vegetables, perfect for a quick weeknight meal.
Ingredients
Scale
- 4 chicken thighs (bone-in or boneless, skin-on recommended)
- 4 cups mixed vegetables (suggested: bell peppers, carrots, broccoli, cut into even bite-sized pieces)
- 1/4 cup honey
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium bowl, whisk together honey, minced garlic, soy sauce, olive oil, salt, and pepper to create the glaze.
- Pat chicken thighs dry and season lightly with salt and pepper. Arrange them on a sheet pan with space between.
- Scatter mixed vegetables around the chicken in a single layer.
- Pour the honey-garlic mixture evenly over the chicken and vegetables, then toss the vegetables to coat.
- Roast in the oven for 25–30 minutes until chicken internal temperature reaches 165°F (74°C) and is golden-brown.
- Remove from the oven and let the chicken rest for 5 minutes before serving, spooning pan juices over the dish.
Notes
Bone-in thighs may require longer cooking times. If using delicate vegetables like broccoli, consider adding them halfway through roasting to prevent overcooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: chicken, honey garlic, roasted veggies, weeknight dinner, one-pan meal