Honey Garlic Chicken Thighs with Vegetables – ONE PAN & EASY
A family-friendly one-pan meal featuring succulent honey garlic chicken thighs paired with crunchy broccoli, carrots, and bell peppers. The sweet and savory sauce caramelizes in the oven, ensuring tender chicken and vibrant veggies with minimal effort and cleanup.
Ingredients
- 4 chicken thighs, skin-on and bone-in
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup bell peppers, sliced (any color)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/3 cup honey
- 3 cloves garlic, minced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon apple cider vinegar
Instructions
- Preheat oven to 400°F (200°C)
- Toss broccoli, carrots, and bell peppers with olive oil, garlic powder, onion powder, salt, and pepper in a bowl
- Spread seasonal vegetables evenly on the bottom of a large baking dish
- Combine honey, minced garlic, soy sauce, and apple cider vinegar in a separate bowl to create the sauce
- Place chicken thighs on top of veggies in the baking dish
- Pour honey garlic sauce over chicken thighs, coating evenly
- Bake for 35 to 40 minutes or until chicken reaches 165°F (75°C)
- Rest for a few minutes before serving
Notes
Marinate chicken in the sauce for 30 minutes for extra flavor
Use parchment paper for easier cleanup
Broil 2-3 minutes at end for crispy skin
Swap veggies with zucchini, asparagus, or other in-season options
Check doneness with a meat thermometer
Use parchment paper for easier cleanup
Broil 2-3 minutes at end for crispy skin
Swap veggies with zucchini, asparagus, or other in-season options
Check doneness with a meat thermometer