Baked Honey Garlic Chicken Thighs with Veggies is one of those delightful meals that leaves everyone at the table smiling from ear to ear. Imagine tender, juicy chicken thighs coated in a sweet and tangy honey garlic sauce, paired with colorful, perfectly roasted veggies. This wholesome dish not only fills your home with a mouth-watering aroma but also delivers a nutritious punch, making it a wonderful option for any weeknight dinner or cozy gathering.

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

I first discovered this recipe on a busy Tuesday after a long day at work. I craved something comforting yet quick, and Baked Honey Garlic Chicken Thighs with Veggies proved to be the answer. The balance of savory flavors and vibrant fresh veggies made it a hit with my family. What I love about this recipe is its simplicity; with a handful of ingredients and just one sheet pan, you can whip up a dinner that feels hearty and satisfying without much fuss. So let’s dive in and whip up some magic in the kitchen!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 55 minutes; most of that time is hands-off.
Irresistible Flavor: The honey-garlic sauce is a perfect blend of sweet and savory, creating a sticky glaze that everyone loves.
Eye-Catching Appeal: The vibrant green beans and golden baby potatoes make this dish as beautiful as it is tasty.
Flexible Serving: Perfect for family dinners, meal prep, or when hosting friends on the weekend.
Diet-Friendly Options: You can easily adapt it for gluten-free needs by choosing a gluten-free soy sauce.

Ingredients You’ll Need

1/3 cup liquid honey: This natural sweetener creates a delicious glaze while also adding moisture to the chicken. For a sugar-free alternative, consider using agave syrup.
1 tablespoon low sodium soy sauce: Adds depth and umami flavor; a lower sodium option keeps it lighter on the palate. Tamari is a great gluten-free substitute.
3 teaspoons minced garlic: Fresh garlic enhances the dish with a pungent, aromatic quality—an essential component of any good sauce.
1 teaspoon apple cider vinegar: A splash of tanginess helps balance the sweetness of the honey, but white wine vinegar can also work well.
8 bone-in, skinless chicken thighs: Their meaty goodness stays juicy through the baking process. You can opt for chicken breasts if you prefer leaner protein.
1 teaspoon salt: Enhances flavors; you can adjust to taste.
1/4 teaspoon black pepper: Freshly ground offers the best flavor.
1/4 teaspoon garlic powder: Provides an extra layer of garlic goodness.
1 lb baby potatoes: These potatoes roast beautifully, becoming crispy on the outside while tender on the inside. You can swap them for sweet potatoes if you prefer.
1 1/2 cups fresh green beans, halved: Their vibrant color and crispness add freshness. Frozen green beans can be used in a pinch, but fresh is best.
1 tablespoon oil: A neutral oil like canola or avocado oil helps the veggies roast nicely.
1 teaspoon corn starch: This thickener gives your sauce that perfect sticky consistency.

How to Make Baked Honey Garlic Chicken Thighs with Veggies

Prepare the sauce: In a medium bowl, combine 1/3 cup liquid honey, 1 tablespoon low sodium soy sauce, 3 teaspoons minced garlic, and 1 teaspoon apple cider vinegar. Stir well until blended. Pour half of this delectable sauce into a large freezer bag, then add your 8 bone-in, skinless chicken thighs. Seal the bag, gently massage to coat the chicken, and let it marinate in the refrigerator for 30-60 minutes, or overnight if you have the time. It’s all about letting those flavors really meld together. Keep the remaining sauce in the fridge for later.

Preheat the oven: Set your oven to 375°F (190°C). While it’s heating up, line a rimmed baking sheet with a Reynolds Kitchens Pop-Up Parchment Sheet. This will make clean-up a breeze and help prevent sticking.

Arrange your chicken: Remove the chicken thighs from the marinade bag and place them on one side of the prepared baking sheet.

Season the chicken: In a small bowl, mix together 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Sprinkle this seasoning mix over the chicken thighs evenly, reserving a portion for the vegetables. This step is crucial for building layers of flavor.

Toss the veggies: In another medium bowl, combine 1 lb of baby potatoes and 1 1/2 cups of halved fresh green beans. Drizzle with 1 tablespoon of oil and the reserved salt mixture, tossing until everything is well coated. Spread the veggies onto the other side of the baking sheet, creating a colorful and inviting tableau.

Bake your dish: Pop the sheet pan into the oven and bake for 30 minutes at 375°F (190°C). Keep an eye on it; your kitchen will start to smell amazing!

Prepare the sauce: While your chicken and veggies are baking, pour the remaining sauce mixture into a small saucepan. Whisk in 1 teaspoon of corn starch to the sauce, then bring it to a simmer over medium heat. You’ll want to cook and stir until it thickens, which may take a few minutes.

Brush and finish: When the timer goes off, carefully remove the baking sheet from the oven. Brush your chicken thighs with the thickened honey garlic sauce, ensuring each piece is generously coated. Return the sheet pan to the oven and bake for an additional 5 minutes until the chicken reaches an internal temperature of at least 165°F (74°C) and the vegetables are tender. The glance of that beautiful glaze is utterly irresistible.

Storing & Reheating

To store, let your Baked Honey Garlic Chicken Thighs cool completely. Keep leftovers in an airtight container in the refrigerator for up to 3 days. For longer preservation, freeze the dish for up to 3 months. When you’re ready to enjoy, reheat in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through. The texture may slightly change, so consider adding a splash of water before reheating to help maintain moisture.

Chef’s Helpful Tips

Avoid over-marinating: While marinating overnight is okay, doing so for too long can make the chicken mushy.
Temperature matters: Bring chicken to room temperature before cooking; this helps it cook evenly.
Keep an eye on timing: Different ovens can vary, so do a quick check of the chicken at the 30-minute mark to avoid drying it out.
Experiment with veggies: Feel free to swap in your favorites or whatever is in your fridge; broccoli or carrots would work beautifully.
Make it spicier: Add a pinch of red pepper flakes to the sauce for a little heat!

This recipe for Baked Honey Garlic Chicken Thighs with Veggies is a wonderful balance of flavor, simplicity, and nutrition that you’ll want to come back to again and again. Whether you’re hosting dinner or just feeding the family, it’s sure to impress. Feel free to get creative with the veggies or sauces over time, and most importantly, enjoy every bite!

Recipe FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts can be used in this recipe; however, since they’re leaner, they may cook faster. Keep an eye on them to avoid dryness, and aim for an internal temperature of 165°F (74°C).

What vegetables can I add to this dish?

You can use almost any vegetables you enjoy! Bell peppers, zucchini, or even asparagus would work beautifully alongside the potatoes and green beans. Just make sure to cut them into similar-sized pieces for even cooking.

How do I know when the chicken is done?

The best way to check if your chicken is done is by using a meat thermometer. Insert it into the thickest part of the thigh, and it should read 165°F (74°C). If you don’t have a thermometer, the juices should run clear when pierced.

Can I make this dish ahead of time?

Yes! You can marinate the chicken up to a day in advance and chop the veggies ahead of time. When you’re ready to bake, just follow the remaining steps. It helps to save time on busy days!

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Baked Honey Garlic Chicken Thighs with Veggies

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Author: Anna
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, easy-to-make dish. Enjoy tender chicken thighs coated in a sweet and savory sauce paired with roasted potatoes and green beans, perfect for a quick dinner or a healthy meal.

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, minced garlic, and apple cider vinegar to create a honey garlic sauce.
Put half the sauce into a large freezer bag with chicken thighs and marinate for 30-60 minutes, or overnight. Reserve the rest of the sauce in the fridge.
Preheat your oven to 375°F and prepare a rimmed baking sheet with parchment paper.
Arrange the marinated chicken thighs on one side of the baking sheet.
Combine salt, black pepper, and garlic powder, then season the chicken with this mixture, saving some for the veggies.
In a medium bowl, toss the baby potatoes and green beans with oil and the remaining salt mixture until coated. Place these vegetables on the other side of the baking sheet.
Bake everything in the oven for 30 minutes at 375°F.
While the chicken and veggies bake, transfer the reserved sauce to a small saucepan, add corn starch, and whisk together. Bring to a simmer over medium heat and cook until thickened.
Once baked, take the sheet pan out of the oven and brush the chicken with the thickened sauce. Return to the oven for 5 more minutes until the chicken is fully cooked and the veggies are tender.

Notes

For extra flavor, marinate the chicken overnight.
Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
Feel free to substitute or add other vegetables such as carrots or bell peppers.