Honey-Garlic Chicken Thighs with Carrots and Broccoli
This recipe for baked honey-garlic chicken thighs combines sweet and savory flavors with veggies. The chicken is marinated in honey, soy sauce, garlic, vinegar, and red pepper, then baked with carrots and broccoli on a single sheet pan. After baking, a thickened honey-garlic sauce is drizzled over the chicken and vegetables. It’s a quick and perfect weeknight dinner option.
Servings: 4
Calories: 425kcal
Ingredients
- Honey-Garlic Marinade:
- ⅓ cup honey
- 1 ½ tbsp reduced-sodium soy sauce or tamari
- 4 cloves garlic minced, about 1 ½ tbsp
- 1 tbsp cider vinegar
- ¼ tsp crushed red pepper
Chicken & Veggies:
- 8 bone-in skin-on chicken thighs (5 oz each)
- 1 lb small carrots sliced 1/2-inch
- 2 tbsp olive oil divided
- 4 cups broccoli florets about 1 lb
- ½ tsp salt ½ tsp ground pepper
Cornstarch Mix:
- 1 tsp cornstarch
- 1 tsp water
Instructions
- Marinate the Chicken:Whisk honey, soy sauce, garlic, vinegar, and crushed red pepper.Put chicken in a zip-top bag with ¼ cup of this marinade. Seal, massage the chicken to coat, and refrigerate (30 min–2 hours). Set aside the rest of the marinade.
- Preheat & Prep:Preheat oven to 400˚F. Line a baking sheet with foil and coat with spray.Remove chicken from marinade, discard marinade, and arrange chicken on one side of the sheet.
- Cook the Chicken & Carrots:Toss carrots with 1 tbsp olive oil, place on the other side of the sheet. Bake for 15 minutes, stir the carrots halfway.
- Add Broccoli:Toss broccoli with the remaining oil and add it to the pan. Season everything with salt and pepper. Bake for 15-18 more minutes, or until chicken reaches 165˚F.
- Thicken the Sauce:While baking, whisk cornstarch and water. Mix with reserved marinade and simmer over medium-low heat until thickened (about 2 minutes).
- Serve:Drizzle sauce over the chicken and veggies. Serve hot!