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Easy One-Pan Honey Garlic Chicken Thighs with Veggies

one-pan honey garlic chicken thighs - featured image
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A quick and forgiving weeknight dinner featuring sticky honey garlic chicken thighs and roasted vegetables, all cooked on a single sheet pan for minimal cleanup and maximum flavor.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 1/4 cup honey
  • 4 cloves garlic, minced
  • 3 tablespoons soy sauce (low-sodium recommended)
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon salt
  • 2 cups broccoli florets
  • 2 large carrots, sliced on the diagonal
  • 1 red bell pepper, chopped
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil (for vegetables)
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh parsley or cilantro, chopped (optional garnish)
  • Sesame seeds (optional garnish)
  • Lime wedges (optional garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
  2. In a small bowl, whisk together honey, minced garlic, soy sauce, 2 tablespoons olive oil, Dijon mustard, paprika, black pepper, and salt to make the marinade.
  3. Pat chicken thighs dry with paper towels. Place in a large bowl and pour about two-thirds of the marinade over them; toss to coat. Reserve remaining marinade. Let sit while prepping vegetables (5-10 minutes).
  4. In a separate bowl, toss broccoli, carrots, bell pepper, and red onion with 2 tablespoons olive oil, garlic powder, salt, and pepper until evenly coated.
  5. Arrange chicken thighs skin-side up on one half of the prepared baking sheet, leaving space between each. Spread vegetables in a single layer on the other half.
  6. Brush reserved marinade over the chicken thighs.
  7. Roast for 25 minutes. Remove pan from oven, flip chicken thighs skin-side down, brush with pan juices, and toss vegetables gently.
  8. Return to oven and roast for another 15-20 minutes, until chicken reaches an internal temperature of 165°F (or 175°F for extra tenderness) and vegetables are fork-tender with browned edges.
  9. Remove from oven and let rest for 5 minutes. Garnish with parsley or cilantro, sesame seeds, and lime wedges if desired. Serve chicken with vegetables, spooning pan juices over the top.

Notes

For extra crispy skin, switch oven to broil for the last 2-3 minutes, watching carefully to prevent burning. If doubling the recipe, use two separate sheet pans to avoid overcrowding. For a gluten-free version, use tamari or coconut aminos instead of soy sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: one-pan, honey garlic, chicken thighs, sheet pan dinner, weeknight dinner, roasted vegetables

Find it online: https://sweetstirring.com/easy-one-pan-honey-garlic-chicken-thighs-with-veggies/