Baked Honey Garlic Chicken Thighs with Veggies are the perfect answer to your weeknight dinner dilemma. Combining juicy chicken thighs with vibrant, roasted vegetables, this one-pan meal is both easy to prepare and delightful to eat. The sweet and savory honey garlic sauce envelops everything, creating a comforting dish that feels cozy and fulfilling. Trust me, once you experience the aroma wafting through your kitchen, you won’t be able to resist taking a bite!

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

This dish hits all the right notes: it’s budget-friendly, family-approved, and oh-so-satisfying. Whether you’re looking for a quick weeknight dinner or a meal to impress your guests, these baked honey garlic chicken thighs will shine on your table. With minimal prep and cleanup thanks to the sheet pan method, you’ll find yourself reaching for this recipe time and time again. I can’t wait for you to try it yourself!

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep and 55 minutes of baking make this dish a weeknight hero.
Irresistible Flavor: The honey garlic sauce melds beautifully with the tender chicken and roasted veggies.
Eye-Catching Appeal: The colorful veggies paired with golden chicken create a feast for the eyes.
Flexible Serving: Perfect for dinner at home or meal prep for lunches throughout the week.
Diet-Friendly Options: Easily adaptable with different veggies or proteins for a personalized touch.

Ingredients You’ll Need

1/3 cup liquid honey: Adds sweetness and sticky texture. Look for pure honey for the best flavor.
1 tablespoon low sodium soy sauce: Balances the sweetness with savory umami. You can substitute with tamari for a gluten-free option.
3 teaspoons minced garlic: Essential for robust flavor. Fresh garlic gives the best results; however, jarred minced garlic will do in a pinch.
1 teaspoon apple cider vinegar: Offers a touch of acidity to balance the sweetness. Lemon juice can be an alternative.
8 bone-in, skinless chicken thighs: Juicy and flavorful, perfect for roasting. You can swap with boneless thighs if desired.
1 teaspoon salt: Enhances all flavors in the dish. Feel free to adjust to taste.
1/4 teaspoon black pepper: Adds gentle heat and depth.
1/4 teaspoon garlic powder: Layers in extra garlic flavor. You could skip this if you’re not a fan of garlic.
1 lb baby potatoes: Roasted until tender, they add heartiness. You can use regular potatoes, cut into smaller pieces.
1 1/2 cups fresh green beans, halved: Bright, crisp veggies complement the dish perfectly; frozen green beans can also work.
1 tablespoon oil: Helps with roasting and prevents sticking. Olive oil is a great choice.
1 teaspoon corn starch: Thickens the sauce for a glaze that clings beautifully to the chicken.

How to Make Baked Honey Garlic Chicken Thighs with Veggies

Prepare the marinade: In a mixing bowl, whisk together 1/3 cup liquid honey, 1 tablespoon low sodium soy sauce, 3 teaspoons minced garlic, and 1 teaspoon apple cider vinegar until smooth. This will create a luscious honey garlic sauce that will coat the chicken beautifully. Pour half of this sauce into a large freezer bag and add the 8 bone-in, skinless chicken thighs. Seal the bag tightly, massage the meat to ensure it’s well-coated, and let it marinate in the refrigerator for 30 to 60 minutes, or even overnight for deeper flavor. Remember to save the remaining sauce for later!

Preheat the oven: After the chicken has marinated, preheat your oven to 375 degrees F. To keep cleanup easy, line a rimmed baking sheet with a Reynolds Kitchens Pop-Up Parchment Sheet. This simple step makes for a non-stick surface and saves you time scrubbing afterward.

Arrange the chicken: Take the marinated chicken thighs out of the bag and place them on one side of the prepared baking sheet. Make sure they’re spaced evenly for uniform cooking. This will allow the edges to caramelize beautifully, creating that coveted crispy exterior.

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 mixture over the chicken thighs, allowing the flavor to penetrate the meat. Reserve a bit of the mixture to season the vegetables later.

Prep the veggies: In a medium bowl, toss 1 lb baby potatoes and 1 1/2 cups halved fresh green beans with 1 tablespoon oil and the reserved seasoning mixture. This quick step ensures the veggies are coated evenly, which will lead to delicious roasting. Spread the potatoes and green beans on the other side of the baking sheet, leaving the chicken ample space.

Bake: Pop the sheet pan into the preheated oven and bake everything for about 30 minutes. While it’s baking, the aroma of honey and garlic will surely fill your kitchen, setting up the anticipation for dinner.

Thicken the sauce: While the chicken and veggies are baking, pour the remaining honey garlic sauce into a small saucepan. Whisk in 1 teaspoon corn starch to thicken the sauce as it cooks. Bring it to a simmer over medium heat, whisking until it’s glossy and holds a spoonful. This step creates a sticky glaze that will add a luscious finish to your chicken.

Brush and finish: After 30 minutes, check on the chicken and veggies—your chicken should be cooked through, reaching an internal temperature of at least 165 degrees F, and the veggies should be tender. Brush the thickened sauce generously over the chicken and return the sheet pan to the oven for an additional 5 minutes. This will ensure that the sauce caramelizes slightly and adds that gorgeous sheen to your chicken.

Storing & Reheating

To store leftover baked honey garlic chicken thighs with veggies, let the dish cool completely and transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, you can freeze the dish for up to 3 months in a freezer-safe container. When you’re ready to enjoy, simply reheat in the oven at 350 degrees F for about 20-25 minutes, covered with foil to retain moisture. Keep in mind that the texture might be a touch softer after reheating, but a quick brush of fresh honey garlic sauce can bring back that delightful flavor.

Chef’s Helpful Tips

Avoid crowded chicken: Ensure the chicken thighs have space on the pan to allow proper roasting, resulting in crispy skin.
Check doneness: Use a meat thermometer to ensure the chicken reaches 165 degrees F for safe consumption.
Choose the right veggies: Feel free to swap in whatever veggies you have on hand—bell peppers, carrots, or zucchini work great too!
Marinate longer for flavor: If you have the time, marinating the chicken overnight amplifies the flavor even more.
Adjust seasoning: If you love garlic, feel free to add extra minced garlic to the seasoning mix for a more prominent punch.

These baked honey garlic chicken thighs with veggies are sure to become a go-to in your dinner repertoire. The harmonious blend of sweet and savory, combined with the easy prep and cleanup, makes it the ultimate comfort meal. Plus, it’s versatile enough for any occasion—be it a cozy weeknight or a laid-back gathering with friends.

Recipe FAQs

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

Absolutely! Boneless chicken thighs will cook a bit faster, so keep an eye on them and check for doneness around the 25-minute mark.

Can I prepare this dish ahead of time?

Definitely! You can marinate the chicken a day in advance and store the cut vegetables in the fridge until you’re ready to bake. This will save you time on busy nights.

What sauce can I use for a different flavor profile?

If you’re looking to change things up, try a teriyaki or barbecue sauce instead of the honey garlic mixture. Each will give you a unique twist on this already delicious recipe.

Can I add more vegetables?

Yes, feel free to load up the sheet pan with your favorite veggies! Just keep in mind that harder vegetables, like carrots, may require slightly longer cooking times than the baby potatoes and green beans.

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Baked Honey Garlic Chicken Thighs with Veggies

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Author: Dorothy
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Baked
Cuisine: American

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Description

Baked Honey Garlic Chicken Thighs with Veggies combines delightful flavors of honey, garlic, and fresh vegetables, making it a quick and flavorful meal that’s perfect for busy weeknights.

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

Combine honey, soy sauce, garlic, and vinegar in a bowl to make the honey garlic sauce.
Pour half of the sauce into a large freezer bag with the chicken thighs, marinating for 30-60 minutes or overnight. Refrigerate the remaining sauce.
Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.
Place the chicken thighs on one side of the prepared baking sheet.
In a small bowl, mix salt, pepper, and garlic powder. Season the chicken thighs with this mixture, saving some for the vegetables.
In a medium bowl, combine the potatoes and green beans with oil and the remaining seasoning until well coated. Transfer to the other side of the baking sheet.
Bake in the preheated oven for 30 minutes.
While baking, take the remaining sauce and heat in a saucepan. Whisk in corn starch and simmer until thickened, stirring frequently.
After 30 minutes, take the baking sheet out and brush the chicken with the thickened sauce. Return to the oven for 5 more minutes until the chicken is fully cooked and the vegetables are tender.

Notes

Marinate the chicken for longer if time allows for more flavor.
Feel free to substitute other vegetables like carrots or zucchini based on preference.
Ensure chicken reaches an internal temperature of 165°F for safety.