Description
This Baked Honey Garlic Chicken Thighs with Veggies offers irresistible flavor and simple preparation. Ideal for a quick dinner, it combines tender chicken thighs, honey, and fresh vegetables for a satisfying meal.
Ingredients
Scale
- 1/3 cup liquid honey
- 1 tablespoon low sodium soy sauce
- 3 teaspoons minced garlic
- 1 teaspoon apple cider vinegar
- 8 bone in, skinless chicken thighs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 lb baby potatoes
- 1 1/2 cups fresh green beans, halved
- 1 tablespoon oil
- 1 teaspoon corn starch
Instructions
- Mix honey, soy sauce, minced garlic, and apple cider vinegar to create the honey garlic sauce.
- Marinate the chicken thighs in half of the sauce for 30-60 minutes in a freezer bag, reserving the rest in the fridge.
- Preheat the oven to 375°F and prepare a baking sheet with parchment paper.
- Place marinated chicken thighs on one side of the baking sheet.
- Combine salt, black pepper, and garlic powder to season the chicken, while saving some for the vegetables.
- In a bowl, toss baby potatoes and green beans with oil and the remaining salt mixture, then arrange on the other side of the sheet.
- Bake the chicken and vegetables in the oven for 30 minutes.
- Meanwhile, heat the remaining sauce with cornstarch in a saucepan until thickened.
- Bake the chicken for an additional 5 minutes after brushing it with the thickened sauce, ensuring it reaches an internal temperature of 165°F.
Notes
You can marinate the chicken overnight for more intense flavor.
Adjust the vegetable quantities based on your preference.
For crispy skin, broil the chicken for the last minute.
Nutrition
- Serving Size: 1 chicken thigh with veggies
- Calories: 420
- Sugar: 10g
- Sodium: 590mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg