Description
These Honey Garlic Chicken Thighs with Roasted Vegetables is an easy sheet pan dinner that the whole family will love! Sweet and savory and tangy and SO easy!
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
Instructions
- Step: Stir together your honey garlic sauce: honey, soy sauce, garlic, and vinegar. Pour half of the sauce mixture into a large freezer bag with chicken thighs and marinate for 30-60 minutes, or overnight if desired. Refrigerate remaining sauce.
- Step: Preheat oven to 375 degrees and line a rimmed baking sheet with a Reynolds Kitchens Pop-Up Parchment Sheet.
- Step: Place chicken thighs on one side of the baking sheet.
- Step: Stir together salt, pepper and garlic powder. Season chicken thighs with salt mixture, reserving some for the vegetables (you’ll use about 1/3-1/2).
- Step: Add potatoes and green beans to a medium bowl. Toss with oil and remaining salt mixture until well coated. Place vegetables on the other side of the baking sheet.
- Step: Bake for 30 minutes at 375 degrees F.
- Step: Meanwhile, pour remaining sauce mixture into a small saucepan and whisk in corn starch. Bring to a simmer over medium heat, cooking and whisking until thickened.
- Step: Remove sheet pan from oven and brush chicken with thickened sauce. Bake for 5 more minutes, until chicken reaches an internal temperature of at least 165 degrees F and vegetables are tender.
Notes
Marinate the chicken for at least 30-60 minutes for maximum flavor. Using bone-in, skinless thighs ensures the meat remains moist during baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 25 g
- Sodium: 907 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 193 mg