Looking for a hearty dinner that’s as satisfying as it is simple? These Honey Garlic Glazed Chicken Thighs with Roasted Vegetables are the perfect balance of sweet, savoury, and wholesome. Juicy chicken thighs are seared until golden, then simmered in a sticky honey-garlic sauce, while colourful vegetables roast to caramelised perfection in the oven. This one-pan combination not only saves time but also delivers a nutrient-packed, family-friendly meal that looks as good as it tastes. Ideal for busy weeknights or cosy weekend dinners, this dish is bound to become a regular in your kitchen rotation.
An easy recipe to cook and we don’t like breaking the bank, here on Culinary-crafts.com, and with an average portion size at only £1.50 to cook this is an enjoyable dish for less. Remember ready to roast medley’s are often cheaper and less wasteful, saves time comparing costs especially when you are hunting ingredients for 1 recipe. More recipes will be coming soon to help you cut costs even further by helping you prepare meals with the left overs.
All dishes are correct at the time of posting and costs are compared with most major UK supermarkets.
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Ingredients (Serves 4)
For the Chicken:
8 chicken thighs (bone-in, skin-on for best flavor)
2 tbsp olive oil (or sesame oil for a deeper flavor)
4 garlic cloves, minced
½ cup honey
¼ cup soy sauce (low sodium preferred)
2 tbsp apple cider vinegar (or rice vinegar)
1 tsp cornstarch + 2 tbsp water (for thickening)
1 tsp chili flakes (optional, for heat)Fresh parsley or sesame seeds (for garnish)
For the Roasted Vegetables:
2 carrots, peeled and sliced into sticks
1 red bell pepper, chopped into chunks
1 zucchini, sliced into half-moons
1 small red onion, cut into wedges
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt & pepper, to taste
Method
Step 1: Roast the Vegetables
1. Preheat oven to 200°C / 400°F.
2. Place carrots, bell pepper, zucchini, and red onion on a baking tray.
3. Drizzle with olive oil, sprinkle with garlic powder, paprika, salt, and pepper. Toss well.
4. Roast for 20–25 minutes, flipping halfway, until golden and tender.
To prevent over cooking – Set a timer for 20 minutes, check and turn. Place back into the oven for a further 5 minutes if needed.
Use the left over vegetable stock for gravy, soup or stew. Further recipes are on there way!
Step 2: Prepare the Chicken
- Pat chicken thighs dry with paper towels and season lightly with salt and pepper.
- Heat 2 tbsp oil in a large skillet over medium-high heat.
- Sear chicken skin-side down for 5–6 minutes until golden. Flip and cook another 5 minutes. Remove and set aside.
Do not over season the chicken – This will help the chicken skin to cook better. It’s best to follow the recipe directly, certain seasoning can burn onto the chicken and does not create any benefit to the roast!
Step 3: Make the Honey Garlic Sauce
- In the same skillet, add minced garlic and sauté for 1 minute.
- Stir in honey, soy sauce, and vinegar. Simmer for 2–3 minutes.
- Mix cornstarch with water, add to sauce, and stir until thickened.
Garlic burns after 1 minute of cooking and becomes bitter and tasteless, you may need to reduce the heat slightly as a preventative. You only require the aroma of the garlic, nothing more.
Step 4: Finish the Chicken
- Return chicken to the skillet and spoon sauce over each piece.
- Cover and cook on low until chicken is cooked through (internal temp 75°C / 165°F), about 15 minutes.
- For crispy skin, place chicken under the oven broiler for 3–4 minutes after glazing.
Step 5: Assemble the Plate
Serve chicken thighs hot, drizzled with extra sauce. Plate alongside roasted vegetables for a balanced, colourful dinner.Garnish with parsley or sesame seeds.
Chef’s Tips
Swap the veg for whatever’s in season (sweet potato, parsnips, or broccoli work great).
Double the sauce if you want extra for drizzling over rice or noodles.
For meal prep, store chicken and vegetables in airtight containers for up to 4 days.
What could go wrong?
- Sugar can crystallise and burn. Although this doesn’t affect the quality of the chicken, this can become dry and flavourless. To prevent this, prepare the vegetables prior to cooking the chicken. This will allow appropriate time to stir and prevent the sugar from sticking to the pan.
