Rating: 4.5 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Source: EatingWell.com, October 2019


Read the full recipe after the video.

Recipe Summary

20 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Gather all the ingredients.

  • Whisk 1/3 cup honey, 1 1/2 tablespoons soy sauce (or tamari), garlic, 1 tablespoon vinegar and 1/4 teaspoon 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.

  • 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 1 pound 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 4 cups broccoli and the remaining 1 tablespoon oil; toss well to coat. Distribute the broccoli evenly over the chicken and carrots on the pan. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon 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 1 teaspoon cornstarch and 1 teaspoon 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 Facts

2 chicken thighs with 1 cup vegetables
475 calories; protein 35.8g; carbohydrates 39.7g; dietary fiber 5.1g; sugars 29.3g; fat 20.1g; saturated fat 4.5g; cholesterol 115.2mg; vitamin a iu 21202.3IU; vitamin c 74mg; folate 81.7mcg; calcium 95.6mg; iron 3.1mg; magnesium 62.5mg; potassium 874mg; sodium 686mg; thiamin 0.2mg; added sugar 23g.

4 medium-fat protein, 2 1/2 vegetable, 1 fat, 1 other carbohydrate