Baked Honey Garlic Chicken Thighs with Veggies is a delightful one-pan meal that transforms a simple weeknight dinner into something extraordinary. The tender chicken thighs soak up a sweet and savory honey garlic marinade that caramelizes beautifully in the oven, creating a comforting meal that evokes cozy evenings. Paired with vibrant green beans and baby potatoes, this dish not only nourishes but also pleases the palate with its irresistible aroma. The entire family will look forward to every 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

I first stumbled upon this recipe during a particularly busy week, filled with endless to-do lists. As I rummaged through my pantry, I realized I had everything I needed for this mouthwatering dish. It was an absolute game changer in my weekly meal prep. The ease of preparation, the minimal cleanup, and the sensational flavors made it a staple in my home. If you’re searching for a fuss-free yet impressive dinner solution, I can confidently say this Baked Honey Garlic Chicken Thighs with Veggies will become a favorite for you too!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 70 minutes, with just 15 minutes of hands-on prep time!
Irresistible Flavor: The combination of honey, garlic, and soy sauce creates a glaze that dances on your taste buds.
Eye-Catching Appeal: The colorful green beans and golden potatoes make the dish look as good as it tastes.
Flexible Serving: Perfect for busy weeknights or a cozy Sunday dinner.
Diet-Friendly Options: Easily adaptable for gluten-free diets by using tamari instead of soy sauce.

Ingredients You’ll Need

1/3 cup liquid honey: This natural sweetener balances the savory elements and enhances the sauce’s richness. Substitute with maple syrup for a different flavor profile.
1 tablespoon low sodium soy sauce: It adds depth and umami without overwhelming saltiness; tamari works for a gluten-free version.
3 teaspoons minced garlic: Freshly minced garlic elevates the flavor. If short on time, pre-minced garlic can work as a substitute.
1 teaspoon apple cider vinegar: It brightens the sauce and adds a subtle tang. White vinegar can also be used if that’s what you have.
8 bone-in, skinless chicken thighs: The extra flavor from bone-in portions and tenderness of thighs make them perfect for roasting. You can replace them with skinless chicken breasts but adjust cooking time.
1 teaspoon salt: Essential for enhancing all the flavors; kosher salt is ideal.
1/4 teaspoon black pepper: This adds a hint of warmth. Feel free to adjust to your spice preference.
1/4 teaspoon garlic powder: An additional layer of garlic flavor. If you love garlic, consider using a bit more!
1 lb baby potatoes: These roast beautifully and soak up the flavors. Yukon gold or red potatoes are great alternatives if you can’t find baby ones.
1 1/2 cups fresh green beans, halved: Their crisp texture contrasts nicely with the chicken and potatoes. Frozen green beans can work too but expect a different texture.
1 tablespoon oil: Olive oil is perfect for tossing the veggies to promote even cooking. Canola oil or avocado oil are suitable too.
1 teaspoon cornstarch: This will help thicken your sauce; if needed, arrowroot powder can be a good substitute.

How to Make Baked Honey Garlic Chicken Thighs with Veggies

Stir Together the Sauce: In a medium bowl, mix 1/3 cup liquid honey, 1 tablespoon low sodium soy sauce, 3 teaspoons minced garlic, and 1 teaspoon apple cider vinegar until well combined. This sweet-savory marinade will give your chicken an incredible flavor boost. Pour half of this mixture into a large freezer bag along with the chicken thighs, making sure they’re well coated. Marinate for 30-60 minutes, or overnight if possible. Refrigerate the remaining sauce for later.

Preheat the Oven: While the chicken marinates, preheat your oven to 375 degrees F. To prevent sticking and make cleanup effortless, line a rimmed baking sheet with a Reynolds Kitchens Pop-Up Parchment Sheet.

Arrange the Chicken: Transfer the marinated chicken thighs to one side of your prepared baking sheet. Laying them out with a little space in between ensures they cook evenly, getting that golden crust we all love.

Season the Chicken: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Season the chicken thighs generously with this mixture, reserving about a third for your veggies, ensuring every bite will be packed with flavor!

Prep the Veggies: In a medium bowl, toss together 1 lb baby potatoes and 1 1/2 cups fresh green beans, halved, with 1 tablespoon oil and the remaining salt mixture. This quick coating gives them a tasty bite, and the vibrant colors make the dish pop! Spread the seasoned veggies on the opposite side of the baking sheet.

Bake the Dish: Slide your baking sheet into the preheated oven and bake for 30 minutes. The aroma of garlic and honey starts wafting through your kitchen, turning the anticipation into delicious reality!

Make the Sauce: While everything is baking, pour the remaining honey garlic mixture into a small saucepan. Whisk in 1 teaspoon cornstarch, then place it over medium heat. As it simmers, keep whisking until the sauce thickens to a lovely glaze, usually about 3-5 minutes. Your patience will be rewarded!

Glaze and Finish Baking: After 30 minutes, carefully remove the baking sheet from the oven. Brush the thickened sauce over the chicken thighs, coaxing the flavors to marry. Return the chicken and veggies to the oven for an additional 5 minutes until the chicken reaches an internal temperature of at least 165 degrees F and the vegetables are tender but still vibrant.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. They also freeze wonderfully! Transfer to a freezer-safe container, and it’ll keep for up to 3 months. To reheat, simply warm it up in the oven at 350 degrees F for about 20 minutes or until heated through. While the texture may differ slightly, you can freshen it up by adding a drizzle of olive oil or a splash of fresh lemon juice.

Chef’s Helpful Tips

Always pat the chicken dry with paper towels before marinating; this helps achieve a better sear and adds to crispy edges.
If you’re in a rush, cut the baby potatoes in halves or quarters for quicker cooking.
When using fresh vegetables, try to cut them uniformly to ensure even cooking.
For added depth, consider adding herbs like rosemary or thyme to the veggies.
This recipe is great for meal prep; you can assemble it all ahead and bake when you’re ready.

The beauty of Baked Honey Garlic Chicken Thighs with Veggies lies not just in its flavors, but also in the joy of preparing it. This dish captures the warmth of a home-cooked meal while remaining easy and budget-friendly! Whether it’s a busy weeknight meal or a laid-back dinner on the weekend, this meal can fit right in. So, gather your ingredients, roll up your sleeves, and create this delicious masterpiece to share with friends and family!

Recipe FAQs

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

Absolutely! Boneless chicken thighs will cook more quickly, so just keep an eye on them and check for doneness at around 20-25 minutes.

What should I serve with this dish?

This Baked Honey Garlic Chicken Thighs pairs beautifully with rice or quinoa if you want a hearty meal. Alternatively, a fresh side salad or crusty bread can add a light touch.

Can I make this recipe in advance?

Yes, you can marinate the chicken thighs up to 24 hours beforehand, and prepare the vegetables. When you’re ready to bake, simply follow the instructions. It makes for a convenient meal!