Description
A delicious honey-garlic chicken marinade flavors the chicken, then doubles as a glaze to drizzle over hot roasted chicken thighs and veggies. A simple ‘one-pan’ or ‘sheet-pan’ dinner that everybody loves!
Ingredients
Units
Scale
Honey Garlic Chicken Marinade
- 1/3 cup honey
- 1 and 1/2 tablespoons soy sauce
- 4 cloves of garlic, minced or pressed
- 1 tablespoon cider vinegar
- 1/4 teaspoon crushed red pepper (or Weber’s Kickin’ Chick’n seasoning)
Chicken and Veggies
- 5–6 bone-in, skin-on chicken thighs
- 2.5 tablespoons olive oil, divided
- 1 tsp salt
- 1/2 teaspoon pepper
- 2 cups sliced carrots
- 4 cups chopped broccoli
- 1 cup canned chickpeas
- 1 teaspoon cornstarch
- 1 teaspoon water
Instructions
- Stir together the honey, soy sauce, garlic, vinegar, and crushed red pepper (or your favorite chicken seasoning) in a small mixing bowl. Pour half of the mixture into a large gallon-size Ziplock bag and set the rest aside.
- Place the chicken thighs into the bag, press out as much air as you can, then seal the bag. ‘Smoosh’ the chicken and marinade around to coat the chicken as much as possible inside the bag. Refrigerate the chicken for at least 30 minutes (the longer the better).
- Set your oven to 400°F. Line a large rimmed baking sheet with foil and spray it with cooking spray. Place the marinated chicken thighs on one side of the tray (skin side up) and discard the bag and marinade. Mix the sliced carrots and 1 tablespoon olive oil, then place them onto the other side of the baking sheet. Bake for 15 minutes, then remove from the oven and stir the carrots.
- Combine the broccoli, chickpeas, and the remaining 1.5 tablespoons of olive oil. Pour them over the chicken and carrots in the pan and arrange them so they are not sitting directly over the top of the chicken, but around the sides. Season the entire pan with salt and pepper. Bake until the vegetables are tender and the chicken reaches 165°F in the thickest parts, 15 to 18 minutes. Remove from the oven.
- Whisk cornstarch and water in a small bowl, then whisk in the remaining honey and soy sauce mixture. Pour the mixture into a small saucepan and bring to a simmer over medium heat, whisking constantly. Simmer about two minutes, or until the mixture becomes thickened. Drizzle over the honey-baked chicken thighs and veggies and serve.
- Prep Time: 20
- Cook Time: 35
- Category: dinner
- Method: bake
- Cuisine: American