Baked Honey Garlic Chicken Thighs with Veggies is a delightful balance of sticky sweetness and savory goodness, all combined into one baking tray. This dish infuses tender chicken thighs with a luscious honey garlic sauce while the veggies roast to perfection, offering a colorful and healthy meal. It’s the sort of comfort food that warms the heart and fills the belly, making dinner uncomplicated yet utterly satisfying.

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 stumbled upon this recipe during a busy week when time was scarce, but I still craved something homemade. The harmony of flavors and simplicity of preparation instantly made it a family favorite. Whether you’re looking for a quick weeknight meal or a comforting Sunday dinner, this Baked Honey Garlic Chicken Thighs with Veggies dish serves up everything you need in one go. It’s simple, budget-friendly, and appeals to both kids and adults alike, so get ready to add it to your regular meal rotation!

Why You’ll Love This Recipe

Simple & Quick: Prep and cook in just about an hour — perfect for busy weeknights.
Irresistible Flavor: The sweet and savory honey garlic glaze creates a mouthwatering experience.
Eye-Catching Appeal: The vibrant colors of the veggies make it a feast for the eyes too.
Flexible Serving: Great for weeknight dinners, potlucks, or cozy gatherings.
Diet-Friendly Options: Easily adaptable for gluten-free diets with the right soy sauce.

Ingredients You’ll Need

1/3 cup liquid honey: This sweetener brings a unique glaze that caramelizes beautifully on the chicken. You can substitute agave syrup if you prefer a different sweetness profile.
1 tablespoon low sodium soy sauce: Low sodium soy sauce keeps the dish flavorful without overwhelming saltiness. Tamari is a good alternative for gluten-free options.
3 teaspoons minced garlic: Fresh minced garlic adds depth to the dish. In a pinch, garlic powder could be used, but fresh is always best for that bold punch.
1 teaspoon apple cider vinegar: This tangy ingredient balances the sweetness of the honey and adds a little kick. You can substitute it with rice vinegar for a milder flavor.
8 bone-in, skinless chicken thighs: Bone-in thighs are juicy and flavorful, but boneless can work too if you’re aiming for quicker cooking.
1 teaspoon salt: Enhances all flavors in the dish. If you’re watching your sodium, reduce the amount as needed.
1/4 teaspoon black pepper: Just a touch to add warmth without overpowering the honey garlic vibe.
1/4 teaspoon garlic powder: An extra hit of garlic flavor to complement the minced garlic.
1 lb baby potatoes: They roast beautifully and soak up the flavors. Feel free to swap with diced sweet potatoes or regular potatoes if you prefer.
1 1/2 cups fresh green beans, halved: Their fresh crunch pairs perfectly with the tender chicken; frozen green beans work as well if fresh isn’t available.
1 tablespoon oil: A light drizzle helps the veggies roast evenly. Olive oil is always a great go-to.
1 teaspoon cornstarch: This ingredient helps thicken the remaining sauce, giving it that perfect glaze-like texture for the chicken.

How to Make Baked Honey Garlic Chicken Thighs with Veggies

Stir Together Sauce: In a medium bowl, mix together 1/3 cup liquid honey, 1 tablespoon low sodium soy sauce, 3 teaspoons minced garlic, and 1 teaspoon apple cider vinegar. This will be your heavenly marinade. Pour half into a large freezer bag with the 8 bone-in, skinless chicken thighs and let them marinate for about 30-60 minutes in the fridge, or overnight for deeper flavor. Reserve the remaining sauce for later.

Preheat the Oven: Set your oven to preheat to 375 degrees Fahrenheit. While it warms up, line a rimmed baking sheet with a Reynolds Kitchens Pop-Up Parchment Sheet. This makes cleanup a breeze!

Place Chicken on Sheet: Lay the marinated chicken thighs on one side of the prepared baking sheet. The parchment will help catch all those delightful drips.

Season the Chicken: In a small bowl, stir together 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Use this seasoning mix to sprinkle generously over the chicken thighs, making sure to cover them well.

Prepare the Veggies: In a medium bowl, toss together the 1 lb baby potatoes and 1 1/2 cups fresh green beans (halved) with 1 tablespoon oil, along with the remaining seasoning mix. Ensure they’re evenly coated since this will add fantastic flavor to the vegetables.

Arrange Veggies on Sheet: Spread the seasoned veggies on the other side of the baking sheet in a single layer. You’ll want to see all those lovely colors!

Bake for 30 Minutes: Place the baking sheet in the preheated oven and bake everything for about 30 minutes. You’ll know they are ready when the chicken juices run clear and the veggies are tender yet have a slight bite.

Simmer and Thicken Sauce: While the chicken and veggies are baking, pour the reserved honey garlic sauce into a small saucepan. Whisk in 1 teaspoon cornstarch and bring it to a simmer over medium heat. Keep stirring until the sauce thickens and becomes glossy.

Brush the Chicken: After 30 minutes, remove the sheet pan from the oven. Brush the chicken thighs with the thickened sauce — this is where all the flavors come together beautifully. Return the pan to the oven for another 5 minutes, allowing the chicken to reach an internal temperature of at least 165 degrees Fahrenheit.

Storing & Reheating

To store leftovers, let your Baked Honey Garlic Chicken Thighs with Veggies cool down completely. Transfer them into an airtight container and refrigerate for up to 3 days. You can also freeze individual portions for up to 3 months. When you’re ready to enjoy it again, simply reheat in the oven at 350°F for about 15-20 minutes, or until warm. Note that the texture of the veggies may change a bit upon reheating, but a sprinkle of fresh herbs can breathe new life into the dish.

Chef’s Helpful Tips

Ensure your chicken is at room temperature before cooking to guarantee even cooking.
If you find the sauce too thick, simply whisk in a little water until the desired consistency is reached.
For extra depth of flavor, try adding a teaspoon of sesame oil to the veggies.
Be sure to check the chicken’s internal temperature; an instant-read thermometer works wonders for this.
Prep your veggies the night before and simply toss them on the sheet pan when you’re ready to cook.

Baked Honey Garlic Chicken Thighs with Veggies is not only a meal but a journey of flavors that’s both comforting and nourishing. The combination of sweet and savory, along with the savory veggies, creates a delicious dinner that’s sure to impress. Don’t be afraid to customize it with your favorite vegetables or sides! Enjoy every bite!

Recipe FAQs

Can I use boneless chicken thighs instead of bone-in?

Absolutely! Boneless chicken thighs will cook more quickly, so reduce the baking time slightly — start checking for doneness around the 25-minute mark.

What can I substitute for honey?

If you’re looking for a sugar alternative, agave syrup or maple syrup will work as great substitutes, though they may slightly change the flavor profile.

How can I make this dish ahead of time?

You can marinate the chicken and prepare the veggies a day in advance. Just store them separately in the refrigerator until you’re ready to cook!

What if I don’t have green beans?

No worries! You can easily replace them with other vegetables like bell peppers, carrots, or even broccoli. Just adjust the cooking time according to the vegetables you choose.