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Easy One-Pan Honey Garlic Chicken Thighs Recipe with Veggies Perfect for Quick Dinners

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A quick and easy one-pan recipe featuring crispy bone-in, skin-on chicken thighs roasted with colorful veggies in a sweet and savory honey garlic sauce. Perfect for hassle-free weeknight dinners with minimal cleanup.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds / 900g)
  • 1 red bell pepper, sliced
  • 1 small head of broccoli, cut into florets (or substitute with green beans)
  • 1 medium carrot, peeled and chopped
  • 1/2 red onion, sliced (optional)
  • 1/4 cup honey
  • 3 tablespoons low sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon grated fresh ginger (optional)
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons olive oil or avocado oil
  • Salt to taste (about 1 teaspoon)
  • Fresh parsley or green onions, chopped for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, grated ginger (if using), and ground black pepper. Set aside.
  3. Pat the chicken thighs dry with paper towels and season both sides with salt.
  4. Heat olive or avocado oil in a large oven-safe skillet over medium-high heat until shimmering.
  5. Place chicken thighs skin-side down in the pan and sear without moving for 5-6 minutes until the skin is golden and crispy. Flip and cook the other side for 2 minutes.
  6. Remove chicken from the pan and set aside.
  7. Add the chopped vegetables to the skillet and toss in the rendered chicken fat and oil for about 2 minutes to start softening.
  8. Pour the honey garlic sauce over the vegetables and toss gently to coat.
  9. Nestle the chicken thighs back on top, skin-side up.
  10. Transfer the skillet to the preheated oven and roast for 18-22 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender but not mushy.
  11. Remove from the oven and let rest for 5 minutes.
  12. Spoon some pan juices over the chicken and veggies before serving.
  13. Garnish with chopped parsley or green onions if desired.

Notes

Pat chicken dry for crispy skin. Do not overcrowd pan when searing. Rest chicken after roasting for juicy meat. If sauce thickens too much in oven, add splash of water or chicken broth. Tent veggies with foil if they brown too quickly. Boneless thighs can be used but reduce roasting time by 5-7 minutes. Maple syrup or agave nectar can substitute honey. For low-carb, swap honey with keto sweetener and carrots with cauliflower.

Nutrition

Keywords: honey garlic chicken, one-pan dinner, chicken thighs, quick dinner, easy recipe, roasted vegetables, weeknight meal

Find it online: https://yumbelle.com/easy-one-pan-honey-garlic-chicken-thighs-recipe-with-veggies-perfect-for-quick-dinners/