Description

Savor the delightful flavors of Baked Honey Garlic Chicken Thighs with Veggies. This easy, wholesome dish combines tender chicken, honey garlic sauce, and vibrant veggies for a quick and delicious dinner that everyone will love.

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

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Instructions

In a bowl, mix together honey, soy sauce, garlic, and vinegar to create the honey garlic sauce.
Pour half of the sauce into a large freezer bag with the chicken thighs. Marinate for 30-60 minutes, or overnight if preferred. Reserve remaining sauce in the fridge.
Preheat your oven to 375°F and line a rimmed baking sheet with parchment paper.
Arrange the marinated chicken thighs on one side of the baking sheet.
In a small bowl, combine the salt, pepper, and garlic powder. Season the chicken thighs with this mixture, saving some for the vegetables.
In a medium bowl, combine the baby potatoes and green beans with the oil and the reserved salt mixture until evenly coated. Place them on the opposite side of the baking sheet from the chicken.
Bake in the oven for 30 minutes.
While baking, take the reserved sauce and pour it into a saucepan. Whisk in the corn starch, and heat over medium until it thickens.
After 30 minutes, take the baking sheet out of the oven and brush the chicken with the thickened sauce. Bake for an additional 5 minutes until the chicken is cooked through and the veggies are tender.

Notes

For best flavor, marinate the chicken overnight.
Make sure the chicken reaches an internal temperature of 165°F for safety.
Feel free to substitute with your choice of vegetables.

Nutrition

Serving Size: 1 thigh with veggies
Calories: 350
Sugar: 10g
Sodium: 550mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 25g
Cholesterol: 80mg