Go Back
- 4 bone-in, skin-on chicken thighs - 1/4 cup honey - 4 cloves garlic, minced - 2 tablespoons soy sauce (low sodium) - 1 tablespoon apple cider vinegar - 1 teaspoon fresh ginger, grated - 1 teaspoon sesame oil - 1 teaspoon black pepper - 1 teaspoon salt - 1 cup broccoli florets - 1 cup bell peppers, sliced (any color) - 1 cup baby carrots - Sesame seeds and sliced green onions for garnish Each serving contains roughly: - Calories: 350 - Protein: 25g - Fat: 20g - Carbohydrates: 20g - Fiber: 3g - Sugar: 10g This meal packs a good balance of protein and veggies. It gives you energy without too many carbs. Using fresh ingredients makes a big difference. Fresh garlic has a strong flavor. It adds depth to the dish. Fresh ginger gives a nice zing, too. Dried ingredients can work in a pinch. But they might lack the vibrant taste you want. If you have fresh garlic or ginger, use them! For vegetables, fresh broccoli, bell peppers, and carrots provide crunch and color. Frozen veggies can substitute but may not taste as fresh. Always choose what makes your meal best! Start by gathering your ingredients. You'll need: - 4 bone-in, skin-on chicken thighs - 1/4 cup honey - 4 cloves garlic, minced - 2 tablespoons low sodium soy sauce - 1 tablespoon apple cider vinegar - 1 teaspoon fresh ginger, grated - 1 teaspoon sesame oil - 1 teaspoon black pepper - 1 teaspoon salt - 1 cup broccoli florets - 1 cup sliced bell peppers - 1 cup baby carrots - Sesame seeds and sliced green onions for garnish Next, preheat your oven to 425°F (220°C). This step is key for crispy skin. Line a large baking sheet with parchment paper. This makes cleanup easy. In a medium bowl, mix together honey, minced garlic, soy sauce, apple cider vinegar, ginger, sesame oil, black pepper, and salt. Whisk until smooth. Place the chicken thighs on the baking sheet, skin-side up. Pour half of the honey garlic mixture over the chicken. Use a brush for an even coat. In another bowl, toss the broccoli, bell peppers, and carrots with the remaining sauce. Spread the veggies around the chicken on the baking sheet. Bake for 30 to 35 minutes. The chicken should reach an internal temperature of 165°F (74°C). The skin should look golden and crispy. Stir the veggies halfway through cooking for even results. Once done, take the chicken out of the oven. Let it rest for 5 minutes. This step keeps the chicken juicy. Serve hot and top with sesame seeds and green onions for extra flavor. To check if your chicken is done, use a meat thermometer. Insert it into the thickest part of the thigh but avoid the bone. If it reads 165°F (74°C), it's ready. If you don’t have a thermometer, check if the juices run clear. If they are pink, it needs more time. Always ensure your chicken is fully cooked for safety. To get crispy chicken skin, start with bone-in, skin-on thighs. Pat the skin dry with paper towels. This helps to remove moisture. Moisture makes skin soggy. Then, use the honey garlic sauce on the chicken. The sugar in honey helps crisp the skin when baking. Bake at a high heat of 425°F (220°C) for the best results. This method works wonders for a golden finish. For the best flavor, marinate the chicken for at least 30 minutes. If you have more time, let it sit for up to 4 hours. Longer marinating adds depth to the taste. You can even marinate it overnight in the fridge. Just remember to cover it well. This helps keep the chicken fresh and tasty. Use a large baking sheet lined with parchment paper. This makes cleanup easy. A rimmed sheet helps prevent juices from spilling out. If you have a meat thermometer, use it. It shows when the chicken reaches 165°F (74°C). This ensures your chicken is safe to eat. A good quality whisk helps mix the sauce well. These tools make cooking simpler and more fun. {{image_2}} You can easily swap chicken thighs for chicken breasts. Breasts are leaner and cook faster. Just check them often to avoid drying out. For a plant-based option, use tofu. Press the tofu to remove excess water. Cut it into cubes and marinate it like chicken. Bake until golden for a tasty alternative. Feel free to mix up the veggies. Zucchini, asparagus, or snap peas work well. You can also add sweet potatoes for a hearty touch. Aim for a mix of colors and textures. This keeps the dish exciting and healthy. Just remember to cut everything into similar sizes for even cooking. To switch things up, add spices to your honey garlic mix. Paprika gives a smoky kick. Or try chili flakes for some heat. A splash of lemon juice can brighten the dish. You can even add fresh herbs like basil or cilantro. Each change adds a new layer of flavor that makes the meal special. To store your leftovers, let the chicken cool down. Place it in an airtight container. Add any veggies you have left too. Keep it in the fridge for up to 3 days. This keeps the dish fresh and tasty for your next meal. To reheat, preheat your oven to 350°F (175°C). Transfer the chicken and veggies to a baking dish. Cover it with foil to keep the moisture in. Heat for about 15 to 20 minutes. You want it warm and juicy, just like when you first made it. If you want to freeze your leftovers, wrap them tightly. Use freezer-safe bags or containers. This way, you can enjoy them later. Make sure to use them within 3 months for best taste. To thaw, move them to the fridge overnight before reheating. This keeps the chicken and veggies safe and delicious. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Adjust your cooking time to about 20-25 minutes. Always check the internal temperature. The meat should reach 165°F (74°C) for safety. You can serve many sides with this dish. Here are some great options: - Steamed rice or quinoa - Mashed potatoes or sweet potatoes - A fresh green salad - Roasted vegetables or a vegetable stir-fry These sides balance the sweet and savory flavors of the chicken. It typically takes 30-35 minutes for bone-in chicken thighs. Always preheat your oven to 425°F (220°C). The cooking time may vary with boneless thighs, which take about 20-25 minutes. Use a meat thermometer to check for doneness. The ideal temperature is 165°F (74°C). This blog post explored how to create the perfect chicken dish. We covered essential ingredients and their nutrition. You learned how to prepare and cook your chicken while ensuring it is safe to eat. I shared tips for crispy skin and equipment that helps with great results. You can also customize the dish with different proteins and flavors. Remember how to store leftovers and reheat them for tasty meals. Use these steps for delicious chicken every time!

Sheet-Pan Honey Garlic Chicken Thighs

Discover the perfect weeknight dinner with this Sheet-Pan Honey Garlic Chicken Thighs recipe! Juicy chicken thighs paired with vibrant vegetables like broccoli, bell peppers, and carrots create a delicious and colorful meal. It's easy to make and packed with flavor thanks to the sweet honey garlic sauce. Click through to explore this scrumptious recipe and elevate your dinner game tonight!
Print Recipe Pin Recipe

Ingredients
  

4 bone-in, skin-on chicken thighs

1/4 cup honey

4 cloves garlic, minced

2 tablespoons soy sauce (low sodium)

1 tablespoon apple cider vinegar

1 teaspoon fresh ginger, grated

1 teaspoon sesame oil

1 teaspoon black pepper

1 teaspoon salt

1 cup broccoli florets

1 cup bell peppers, sliced (any color)

1 cup baby carrots

Sesame seeds and sliced green onions for garnish

Instructions
 

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

    In a medium bowl, whisk together honey, minced garlic, soy sauce, apple cider vinegar, grated ginger, sesame oil, black pepper, and salt until well combined.

      Place the chicken thighs on the prepared baking sheet, skin-side up. Pour half of the honey garlic mixture over the chicken, using a brush to coat evenly.

        In a separate bowl, toss broccoli, bell peppers, and baby carrots with the remaining honey garlic sauce until well coated.

          Arrange the vegetables around the chicken thighs on the baking sheet in a single layer.

            Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. Stir the vegetables halfway through for even cooking.

              Once cooked, remove from the oven and let the chicken rest for 5 minutes.

                Serve hot, garnished with sesame seeds and sliced green onions for an added crunch and flavor.

                  Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4