Baked Honey Garlic Chicken Thighs with Veggies is a delightful dish that delivers a winning combination of flavor, ease, and heartwarming aromas. The juicy, tender chicken thighs, bathed in a sweet and savory honey garlic sauce, create a comforting meal you’ll want to share with family and friends. Coupled with vibrant veggies like crisp green beans and hearty baby potatoes, this dish is as nourishing as it is delicious. Picture a hearty one-pan dinner that takes minimal time to prepare and cleans up easily—what’s not to love?

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 on a hectic weeknight when I craved something comforting yet manageable. As the honey garlic aroma filled my kitchen, I knew I had found a go-to meal. The combination of sweet honey, punchy garlic, and tender chicken transforms regular weeknight dinners into something truly special. Trust me, when your kitchen smells this good, it’s hard not to feel excited about dinner. You’ve got to give these Baked Honey Garlic Chicken Thighs with Veggies a try—they might just become your newest family favorite!

Why You’ll Love This Recipe

Simple & Quick: Prep time is just 15 minutes! You can let the chicken marinate while you unwind.
Irresistible Flavor: The sweet and savory honey garlic sauce perfectly complements the tender chicken and colorful veggies.
Eye-Catching Appeal: The vibrant colors of the green beans and baby potatoes create a beautiful, inviting plate.
Flexible Serving: Perfect for weeknight dinners, meal prep, or impressing guests with minimal effort.
Diet-Friendly Options: Easily adaptable for those following gluten-free or dairy-free diets.

Ingredients You’ll Need

1/3 cup liquid honey: This natural sweetener is the star of our sauce, making it both sweet and sticky. Maple syrup works as a substitute if you’re in a pinch.
1 tablespoon low sodium soy sauce: Adds depth and umami to the marinade. Feel free to use coconut aminos for a gluten-free alternative.
3 teaspoons minced garlic: Fresh or jarred garlic both work well; the more flavorful, the better!
1 teaspoon apple cider vinegar: It adds a tangy note that balances the sweetness of the honey.
8 bone-in, skinless chicken thighs: The best choice for juicy, tender meat! If you prefer, you can use skin-on thighs or chicken breasts, but adjust the cooking time to avoid overcooking.
1 teaspoon salt: Enhances the overall flavors of the dish.
1/4 teaspoon black pepper: Just a hint to give your dish a slight kick.
1/4 teaspoon garlic powder: A layer of garlic flavor that works wonders, especially during roasting.
1 lb baby potatoes: These cook evenly and keep their shape, leading to a delightful bite.
1 1/2 cups fresh green beans, halved: For a crisp contrast, fresh green beans brighten the dish.
1 tablespoon oil: A splash of olive oil works great to coat the vegetables.
1 teaspoon corn starch: Helps thicken the sauce for a glossy finish.

How to Make Baked Honey Garlic Chicken Thighs with Veggies

Stir Sauce: Start by mixing together 1/3 cup liquid honey, 1 tablespoon low sodium soy sauce, 3 teaspoons minced garlic, and 1 teaspoon apple cider vinegar in a bowl until it’s all well combined. This will be the base of your delicious honey garlic sauce. Pour half of this sauce into a large freezer bag and add in the 8 bone-in, skinless chicken thighs. Give the bag a gentle massage to coat every piece of chicken, then let it marinate in the fridge for at least 30 minutes, or up to overnight for more flavor. Don’t forget about that remaining sauce—you’ll need it later!

Preheat the Oven: While the chicken marinates, preheat your oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with a Reynolds Kitchens Pop-Up Parchment Sheet. This not only prevents sticking but also makes cleanup a breeze!

Arrange Chicken: Take the marinated chicken thighs out of the bag and place them on one side of the prepared baking sheet. Make sure there’s some space as you’ll be adding veggies soon!

Season 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 salt mixture, saving about a third of it for the vegetables. This step ensures every bite is flavorful!

Toss Veggies: In a medium bowl, add 1 lb of baby potatoes and 1 1/2 cups of fresh green beans, halved. Drizzle with 1 tablespoon of oil, then sprinkle the reserved salt mixture over them. Toss everything together until the veggies are well coated in oil and seasoning—they’ll roast up beautifully!

Bake Veggies & Chicken: Spread the seasoned vegetables on the other side of the baking sheet. Pop everything in the oven for about 30 minutes at 375 degrees Fahrenheit. You’ll know it’s ready when the chicken is tender and the veggies start to caramelize.

Thicken Sauce: While your meal bakes away, pour the remaining sauce into a small saucepan. Whisk in 1 teaspoon of corn starch and bring the mixture to a simmer over medium heat. Stir constantly until it thickens, which should take just a few minutes. It should turn glossy, ready to enhance your chicken.

Brush & Finish Baking: After 30 minutes, remove the baking sheet from the oven. Give the chicken a generous brush with the thickened sauce you just made. Return it to the oven for an additional 5 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the vegetables are lovely and tender.

Storing & Reheating

Once your Baked Honey Garlic Chicken Thighs with Veggies are cool, store leftovers in an airtight container at room temperature for up to 2 hours. For longer storage, refrigerate for up to 3 days. You can also freeze portions for up to 3 months; just ensure they’re well sealed in freezer bags or airtight containers. When you’re ready to enjoy them again, reheat in the oven at 350°F for 15-20 minutes or until warmed through—this keeps the chicken juicy and helps the veggies retain their texture.

Chef’s Helpful Tips

To avoid dry chicken, ensure your chicken thighs have a good amount of marinade time.
Bring chicken thighs to room temperature before cooking; they’ll cook more evenly.
If the dish seems to need more flavor, add extra soy sauce or a pinch more salt before baking.
If using skin-on chicken thighs, you may want to adjust the cooking time for extra crispiness—just keep an eye on it!
Squeeze fresh lemon juice over the dish before serving for an added burst of brightness!

It’s hard to beat a recipe that hits all the right notes while being easy to whip up during busy weeknights or even lazy weekends. Baked Honey Garlic Chicken Thighs with Veggies feels like comfort food but comes together effortlessly, making it a must-try in your personal recipe collection.

Recipe FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts can be used, but they may cook faster, so adjust your cooking time. Aim for a final internal temperature of 165°F to ensure they’re cooked through while remaining juicy.

What other vegetables can I add?

Feel free to customize with your favorite veggies! Broccoli, bell peppers, or carrots are great additions. Just adjust the cooking times as necessary to ensure everything cooks evenly.

Can I make this dish ahead of time?

Certainly! You can marinate the chicken up to a day in advance. Just prepare everything else and bake it fresh the night you’re serving it for the best texture and flavor.

How can I adjust this recipe for a smaller or larger crowd?

You can easily halve or double the quantities of chicken and vegetables. Just ensure your baking sheet has enough space—baking in batches may yield the best results if you’re looking to cook a larger amount.

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Baked Honey Garlic Chicken Thighs with Veggies

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Author: Anna
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Baked
Cuisine: American

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Description

This Baked Honey Garlic Chicken Thighs with Veggies features tender chicken marinated in a flavorful honey garlic sauce. It’s a simple yet delicious one-pan dinner that’s perfect for a busy weeknight or a weekend gathering.

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

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Instructions

In a bowl, combine honey, soy sauce, minced garlic, and apple cider vinegar to create the honey garlic sauce.
Transfer half of the sauce to a large freezer bag with chicken thighs. Marinate for 30-60 minutes or overnight for best results, and keep the remaining sauce refrigerated.
Preheat the oven to 375°F (190°C) and prepare a rimmed baking sheet with parchment paper.
Arrange chicken thighs on one side of the baking sheet.
Mix together salt, black pepper, and garlic powder. Season the chicken thighs with this mixture, saving some for the vegetables.
In a medium bowl, combine baby potatoes and green beans with oil and the reserved seasoning until well coated. Spread the vegetables on the other side of the baking sheet.
Bake the chicken and vegetables in the preheated oven for 30 minutes.
While they bake, take the remaining sauce and whisk in corn starch in a small saucepan. Heat it over medium heat until thickened, stirring constantly.
Once 30 minutes are up, remove the baking sheet from the oven and brush the chicken with the thickened sauce. Return it to the oven for an additional 5 minutes, ensuring the chicken reaches an internal temperature of at least 165°F (74°C) and the vegetables are tender.

Notes

For extra flavor, consider adding herbs like rosemary or thyme to the vegetable mix.
Feel free to substitute other vegetables like carrots or bell peppers based on what you have on hand.
Ensure the chicken thighs are skinless for a healthier option.