Honey Garlic Chicken Dinner (Printer-Friendly Version)
Tender honey-glazed chicken thighs roast alongside caramelized potatoes, broccoli, carrots, and peppers for an effortless meal.
# Required Ingredients:
→ Poultry
01 -
4 bone-in, skin-on chicken thighs
→ Vegetables
02 -
2 cups broccoli florets
03 -
2 large carrots, peeled and cut into sticks
04 -
1 red bell pepper, chopped
05 -
2 cups diced potatoes
→ Sauce
06 -
3 tablespoons honey
07 -
3 tablespoons soy sauce
08 -
4 cloves garlic, minced
09 -
1 tablespoon apple cider vinegar
10 -
1 teaspoon cornstarch (optional, for thickening)
→ Seasonings
11 -
1 teaspoon black pepper
12 -
1 teaspoon paprika
13 -
1 teaspoon dried parsley (plus extra for garnish)
14 -
Salt, to taste
→ Oil
15 -
1 tablespoon olive oil
# Step-by-Step Instructions:
01 -
Preheat the oven to 200°C. Spread broccoli florets, carrot sticks, diced potatoes, and chopped bell pepper evenly on a large sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat.
02 -
Pat chicken thighs dry. Season evenly with paprika, black pepper, and a pinch of salt. Arrange the chicken skin-side up on the prepared sheet pan among the vegetables.
03 -
In a mixing bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, and cornstarch if using, until smooth.
04 -
Brush half of the honey garlic glaze over the chicken thighs and vegetables, ensuring even coverage.
05 -
Roast the chicken and vegetables in the preheated oven for 25 minutes.
06 -
Remove the sheet pan from the oven and brush the remaining glaze over the chicken and vegetables.
07 -
Return the pan to the oven and roast for an additional 15–20 minutes, or until the chicken’s internal temperature reaches 74°C and the skin is caramelized.
08 -
Garnish with dried parsley and serve warm with preferred sides.
# Handy Cooking Tips:
01 -
For crispier skin, dry chicken thoroughly before seasoning. Avoid overcrowding the pan to ensure vegetables roast and caramelize evenly.