Description

Baked Honey Garlic Chicken Thighs with Veggies brings together delicious flavors in an easy dish. Perfectly tender chicken, vibrant veggies, and a sweet, garlicky glaze make this a go-to for busy families seeking a wholesome dinner.

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, minced garlic, and apple cider vinegar to create the honey garlic sauce. Pour half into a large freezer bag with chicken thighs and marinate for 30-60 minutes, or overnight if preferred. Refrigerate the remaining sauce.
Preheat oven to 375°F and line a rimmed baking sheet with parchment paper.
Arrange chicken thighs on one side of the baking sheet.
Mix salt, black pepper, and garlic powder together. Season the chicken thighs with this mixture, saving some for the veggies.
In a medium bowl, toss baby potatoes and green beans with oil and the leftover seasoning until they are well coated. Place these veggies on the opposite side of the baking sheet.
Bake everything at 375°F for 30 minutes.
While baking, pour the remaining honey garlic sauce into a small saucepan, whisk in corn starch, and heat until thickened.
After 30 minutes, take the sheet pan out of the oven and brush the chicken with the thickened sauce. Return to the oven for an additional 5 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

Notes

Marinating the chicken overnight enhances the flavor further.
Feel free to substitute the veggies with seasonal options of your choice.
This recipe can also be made with boneless chicken thighs for a quicker cook time.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 20g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 4g
Protein: 32g
Cholesterol: 130mg