Honey Garlic Chicken Thighs with Roasted Vegetables
A delicious one-pan meal featuring tender chicken thighs coated in a sweet honey garlic sauce paired with vibrant roasted vegetables.
Ingredients
For the Base
- 4 pieces chicken thighs Can replace with chicken breasts for a leaner option.
- 2 cups baby potatoes, halved
- 2 cups carrots, sliced
- 2 cups broccoli florets Feel free to mix with other seasonal vegetables.
For the Sauce
- 1/4 cup honey Maple syrup can serve as a vegan substitute.
- 4 cloves garlic, minced Increase for a stronger flavor.
- to taste salt and pepper Adjust seasoning as needed.
To Serve
- 2 tablespoons olive oil Alternatives include avocado or canola oil.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine honey, minced garlic, salt, and pepper.
- Add chicken thighs to the bowl and toss until well coated.
- On a large sheet pan, arrange chicken thighs with halved baby potatoes, sliced carrots, and broccoli florets.
- Drizzle olive oil over the vegetables and season with salt and pepper.
Cooking
- Place the sheet pan in the oven and roast for 30-35 minutes until chicken is cooked through and vegetables are tender.
Notes
For enhanced flavor, marinate chicken in honey garlic sauce a few hours prior. Leftovers will last up to 3 days in the fridge.