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One-Pan Honey Garlic Chicken and Vegetable

A comforting one-pan meal featuring tender chicken thighs and vibrant vegetables in a sweet and savory honey garlic glaze.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 850
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless chicken thighs Choose thighs for juiciness and flavor.
For the Vegetables
  • 1 cup broccoli florets Can substitute with green beans or zucchini.
  • 1 piece bell pepper, sliced Add color and sweetness.
  • 1 cup carrots, sliced May use snap peas or substitute with other vegetables.
For the Sauce
  • 1/4 cup honey Can use maple syrup for a vegan option.
  • 1/4 cup soy sauce Use coconut aminos for a soy-free alternative.
  • 3 cloves garlic, minced Adds aromatic flavor.
  • 2 tablespoons olive oil For richness.
  • to taste Salt and pepper
For Garnish
  • to taste Sesame seeds Optional garnish.
  • to taste Chopped green onions Optional garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a medium-sized bowl, combine honey, soy sauce, minced garlic, olive oil, and a sprinkle of salt and pepper. Mix until smooth.
  3. Place the chicken thighs in the center of a large oven-safe pan and pour the honey garlic mixture over them, ensuring they are well coated.
  4. Scatter the broccoli, bell pepper, and carrots around the chicken and toss them gently to coat with the sauce.
Cooking
  1. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
  2. Remove from the oven and let sit for a minute before garnishing with sesame seeds and chopped green onions, if desired.

Notes

Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 2-3 months. Reheat on the stovetop or in the microwave, adding moisture if necessary.