Baked Honey Garlic Chicken Thighs with Veggies is a real treasure in the world of weeknight meals. This dish offers juicy, tender chicken thighs coated in a mouthwatering honey garlic sauce, roasted alongside vibrant and crispy vegetables. The combination of sweet and savory flavors alongside a colorful array of green beans and baby potatoes makes this recipe a regular for dinner tables everywhere. The best part? It’s achieved all on one sheet pan for easy clean-up, making it the perfect solution for busy nights.

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

Every time I’ve prepared this meal, the delightful aroma wafting through the kitchen has drawn my family to the dinner table. It’s become a go-to recipe, particularly during the cooler months, when heartwarming dishes are just what you need. The flavors meld beautifully, and you can easily tailor the vegetables to what you have on hand. Whether you’re cooking for a small family or hosting friends, Baked Honey Garlic Chicken Thighs with Veggies never fails to impress. So, roll up your sleeves and dive into this dish—you won’t be disappointed!

Why You’ll Love This Recipe

Simple & Quick: This satisfying meal can be prepped in just 15 minutes and baked in under an hour.
Irresistible Flavor: The sweet and tangy honey garlic sauce complements tender chicken thigh perfectly.
Eye-Catching Appeal: The vibrant colors of the veggies make for a beautifully presented dish.
Flexible Serving: Perfect for busy weeknights or impressing guests on the weekend.
Diet-Friendly Options: Easily adaptable for gluten-free enthusiasts by using tamari instead of soy sauce.

Ingredients You’ll Need

1/3 cup liquid honey: Adds natural sweetness and a lovely caramelization when baked. Consider using local honey for added flavor.
1 tablespoon low sodium soy sauce: This balances the sweetness of the honey; lower sodium options are great for health-conscious eaters.
3 teaspoons minced garlic: Freshly minced garlic provides a robust flavor; adjust to taste for a milder experience.
1 teaspoon apple cider vinegar: Its acidity brightens the dish; you can substitute with rice vinegar or lemon juice if needed.
8 bone-in, skinless chicken thighs: These thighs stay juicy during cooking; feel free to use boneless thighs for a quicker cook time.
1 teaspoon salt: Essential for enhancing all the flavors; adjust based on dietary needs.
1/4 teaspoon black pepper: A light seasoning that complements the sauce’s flavor; feel free to add more if you enjoy spice.
1/4 teaspoon garlic powder: This adds another layer of garlic flavor; increase or decrease if desired.
1 lb baby potatoes: These roast beautifully; you can halve them for quicker cooking or substitute with any small potato.
1 1/2 cups fresh green beans, halved: These add color and crunch; frozen green beans can be used in a pinch.
1 tablespoon oil: Helps to roast the vegetables evenly; consider olive oil for flavor.
1 teaspoon corn starch: This thickens the leftover honey garlic sauce for a luscious finish.

How to Make Baked Honey Garlic Chicken Thighs with Veggies

Stir together honey garlic sauce: In a bowl, whisk together 1/3 cup liquid honey, 1 tablespoon low sodium soy sauce, 3 teaspoons minced garlic, and 1 teaspoon apple cider vinegar. Once combined, pour half of this sauce into a large freezer bag, adding your 8 chicken thighs. Seal it up and refrigerate for 30-60 minutes—or overnight, if you have the time—for richer flavor. Keep the remaining sauce aside for later.

Preheat your oven: Set your oven to 375 degrees F (190 degrees C). While that heats up, line a rimmed baking sheet with a Reynolds Kitchens Pop-Up Parchment Sheet to help with cleanup later.

Arrange chicken on the baking sheet: Take your marinated chicken thighs and place them on one side of the prepared baking sheet. It’s nice to allow space for the vegetables to roast without crowding.

Season the chicken: In a small bowl, mix 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Sprinkle this salt mixture over the chicken thighs, ensuring each piece is coated nicely. Reserve about a third to half of the mix for the veggies.

Toss the vegetables: Grab a medium bowl and combine your 1 lb baby potatoes and 1 1/2 cups green beans, halved. Drizzle with 1 tablespoon oil, then sprinkle in the reserved salt mixture. Toss until everything is well coated; this is where the flavor starts!

Bake and enjoy: Place your seasoned vegetables on the other side of the baking sheet next to the chicken. Slide the whole thing into the oven and bake for 30 minutes, watching for that wonderful aroma.

Prepare the sauce: As everything bakes, take the remaining honey garlic sauce, pour it into a small saucepan, and whisk in 1 teaspoon corn starch. Heat it over medium heat until it starts to simmer, whisking constantly until it thickens to a syrupy consistency.

Brush the chicken and finish baking: Take the baking sheet out after 30 minutes; 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 at least 165 degrees F and the vegetables are tender.

Storing & Reheating

To store leftovers, place any cooled chicken and veggies in an airtight container in the fridge, where they’ll stay fresh for about 3-4 days. For longer storage, you can freeze the chicken and veggies in a freezer-safe bag for up to 3 months. When ready to enjoy, reheat in the oven at 350 degrees F for about 15-20 minutes, adding a drizzle of fresh sauce if desired to refresh the flavors.

Chef’s Helpful Tips

If you forget to marinate the chicken ahead of time, a quick 30 minutes will still impart good flavor.
Ensure your chicken is at room temperature before placing it in the oven; this helps with even cooking.
If the vegetables aren’t getting tender enough, you can always give them a quick boil before baking.
Adding a squeeze of fresh lemon just before serving brightens up the flavors beautifully.
To save time, chop your veggies while the chicken is marinating.

Every meal should feel special, and Baked Honey Garlic Chicken Thighs with Veggies accomplishes just that with minimal fuss. The combination of sweet and savory served with colorful, roasted vegetables not only pleases the eye but also satisfies the cravings. Experiment with your favorite herbs or other vegetables, and you’ll find new ways to love this dish. Gather your loved ones, pull out the sheet pan, and enjoy every sticky, flavorful bite!

Recipe FAQs

Can I use boneless chicken thighs instead?

Absolutely! Boneless chicken thighs are a great alternative. Just keep in mind they’ll cook faster, so check for doneness around the 25-30 minute mark.

What can I substitute for baby potatoes?

If you don’t have baby potatoes, feel free to use any small type of potatoes, like fingerlings or even Yukon Gold, cut into similar-sized pieces to ensure even cooking.

How do I know when the chicken is cooked through?

The best way to ensure your chicken is fully cooked is by checking the internal temperature with a meat thermometer, which should read at least 165 degrees F. Alternatively, the juices should run clear when pierced.

Can I make this dish ahead of time?

Certainly! You can marinate the chicken the night before and assemble everything before baking, making it a convenient option for busy nights. Just be sure to adjust baking time if the ingredients are cold from the fridge.