Honey-Garlic Chicken Thighs with Carrots & Broccoli

Honey-Garlic Chicken Thighs with Carrots & Broccoli

2 Reviews
From: EatingWell.com, October 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ⅓ cup honey
  • 1½ tablespoons reduced sodium soy sauce or tamari
  • 4 cloves garlic, minced (about 1½ tablespoons)
  • 1 tablespoon cider vinegar
  • ¼ teaspoon crushed red pepper
  • 8 (5 ounce) bone-in, skin-on chicken thighs
  • 1 pound small carrots, sliced into ½-inch pieces
  • 2 tablespoons olive oil, divided
  • 4 cups broccoli florets (about 1 pound)
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 teaspoon cornstarch
  • 1 teaspoon water


  • Prep

  • Ready In

  1. 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 ¼ 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.
  2. Preheat oven to 400°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.
  3. 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°F, 15 to 18 minutes.
  4. 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.
  • To make ahead: Refrigerate in an airtight container for up to 4 days.

Nutrition information

  • Serving size: 2 chicken thighs with 1 cup vegetables
  • Per serving: 475 calories; 20 g fat(5 g sat); 5 g fiber; 40 g carbohydrates; 36 g protein; 82 mcg folate; 115 mg cholesterol; 29 g sugars; 23 g added sugars; 21,202 IU vitamin A; 74 mg vitamin C; 96 mg calcium; 3 mg iron; 686 mg sodium; 874 mg potassium
  • Nutrition Bonus: Vitamin A (424% daily value), Vitamin C (123% dv), Folate (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 medium-fat protein, 2½ vegetable, 1 fat, 1 other carbohydrate

Reviews 2

January 06, 2020
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By: CLogan
Simple and delicious! I used boneless, skinless chicken thighs and it still turned out great!
November 07, 2019
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By: Jessica Ball
so good and easy
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