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, savory, and wholesome. Juicy chicken thighs are seared until golden, then simmered in a sticky honey-garlic sauce, while colorful vegetables roast to caramelized 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 cozy weekend dinners, this dish is bound to become a regular in your kitchen rotation.
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.
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.
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.
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, colorful 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
