Description
Savor the deliciousness of Baked Honey Garlic Chicken Thighs with Veggies—an easy-to-make dish featuring tender chicken, honey garlic glaze, and fresh veggies, perfect for a quick dinner or 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
Instructions
- Mix honey, soy sauce, minced garlic, and apple cider vinegar to create the honey garlic sauce. Pour half into a freezer bag with chicken thighs and marinate for 30-60 minutes or overnight if preferred. Keep the remaining sauce refrigerated.
- Preheat oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
- Position the marinated chicken thighs on one side of the baking sheet.
- Combine salt, black pepper, and garlic powder. Season the chicken thighs with this mixture, reserving some for the veggies.
- In a bowl, combine baby potatoes and green beans with oil and the remaining seasoning until well coated. Place these vegetables on the opposite side of the baking sheet.
- Bake everything in the oven for 30 minutes at 375°F.
- While baking, heat the remaining sauce in a small saucepan, whisk in cornstarch, and allow to simmer until thickened.
- After 30 minutes, take the sheet pan out and brush the chicken with the thickened sauce. Return to the oven for an additional 5 minutes until the chicken's internal temperature is at least 165°F and the vegetables are tender.
Notes
For best flavor, marinate chicken thighs overnight.
Feel free to substitute with other seasonal vegetables.
Ensure chicken is cooked through by checking the temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 12g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg