Honey Garlic Glazed Chicken Thighs with Roasted Vegetables
Succulent bone-in chicken thighs and seasonal vegetables roasted to perfection in a sticky, sweet, and savory honey-garlic glaze. This one-pan meal delivers a restaurant-quality dinner with minimal cleanup and maximum flavor.
Ingredients
Ingredients
- 1.5 lb chicken thighs bone-in, skin-on
- 1 lb baby potatoes halved
- 2 cups broccoli florets fresh
- 1 cup carrots peeled and sliced into 1-inch rounds
- 0.33 cup honey raw or clover
- 3 tbsp soy sauce low sodium
- 4 cloves garlic minced
- 1 tbsp apple cider vinegar to balance sweetness
- 2 tbsp olive oil extra virgin
- 0.5 tsp red pepper flakes optional for heat
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator. To reheat, use an oven or air fryer at 350°F to maintain the crispy skin. You can substitute broccoli with asparagus or green beans, but add them in the last 10 minutes of roasting to prevent overcooking.