In this easy and healthy dinner recipe, sweet and savory baked honey-garlic chicken thighs come with a side of veggies that cook on the same sheet pan as the chicken. The honey-soy-garlic marinade for the chicken does double duty as an irresistible sauce to drizzle over everything. Lining your baking sheet with foil will protect your pan from the sticky honey-soy-garlic sauce, so cleanup will be a breeze too. If you can't find small carrots, cut medium carrots in half lengthwise.

Sarah Epperson
Source: EatingWell.com, October 2019

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Recipe Summary

active:
20 mins
total:
1 hr 15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk honey, soy sauce (or tamari), garlic, vinegar and crushed red pepper in a small bowl. Place chicken and half of the honey mixture (about 1/4 cup) in a zip-top plastic bag; remove excess air and seal bag. Massage the chicken in the sealed bag until well coated. Refrigerate for at least 30 minutes and up to 2 hours. Reserve the remaining honey mixture.

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  • Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil; coat with cooking spray. Remove the chicken from the marinade (discard marinade); arrange on 1 side of the prepared pan. Combine carrots and 1 tablespoon oil in a medium bowl; toss well to coat. Spread the carrots in an even layer on the other side of the pan. Bake the chicken and carrots for 15 minutes. Remove from the oven; stir the carrots.

  • Combine broccoli and the remaining 1 tablespoon oil; toss well to coat. Distribute the broccoli evenly over the chicken and carrots on the pan. Sprinkle salt and pepper over all. Bake until the vegetables are tender and a thermometer inserted in the thickest portion of the chicken registers 165 degrees F, 15 to 18 minutes.

  • Meanwhile, whisk cornstarch and water in a small bowl until no clumps remain. Combine the cornstarch mixture and the reserved honey mixture in a small saucepan; bring to a simmer over medium-low heat, whisking once or twice. Simmer, whisking often, until the sauce is clear and thickened, about 2 minutes. Drizzle over the chicken and vegetables. Serve hot.

Tips

To make ahead: Refrigerate in an airtight container for up to 4 days.

Nutrition Facts

475 calories; protein 35.8g 72% DV; carbohydrates 39.7g 13% DV; dietary fiber 5.1g 20% DV; sugars 29.3g; fat 20.1g 31% DV; saturated fat 4.5g 23% DV; cholesterol 115.2mg 38% DV; vitamin a iu 21202.3IU 424% DV; vitamin c 74mg 123% DV; folate 81.7mcg 20% DV; calcium 95.6mg 10% DV; iron 3.1mg 17% DV; magnesium 62.5mg 22% DV; potassium 874mg 25% DV; sodium 686mg 27% DV; thiamin 0.2mg 21% DV; added sugar 23g.
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Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/07/2019
so good and easy Read More
Rating: 5 stars
02/21/2020
Really good. Wish I could post a pic. Read More
Rating: 5 stars
01/06/2020
Simple and delicious! I used boneless skinless chicken thighs and it still turned out great! Read More
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