Description

This Baked Honey Garlic Chicken Thighs with Veggies offers a delightful blend of flavor with simple preparation. Enjoy tender chicken marinated in a sweet and savory honey garlic sauce, paired perfectly with fresh potatoes and green beans for a quick and healthy meal.

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

Combine honey, soy sauce, minced garlic, and vinegar to create the honey garlic sauce. Pour half into a large freezer bag with the chicken thighs and marinate for 30-60 minutes, or overnight in the refrigerator. Reserve the remaining sauce.
Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
Arrange chicken thighs on one side of the baking sheet.
Mix salt, pepper, and garlic powder; season chicken thighs with this mixture, saving some for the vegetables.
In a medium bowl, toss baby potatoes and green beans with oil and the leftover salt mixture until well coated. Place them on the other side of the baking sheet.
Bake for 30 minutes at 375°F (190°C).
While baking, heat the remaining sauce in a small saucepan, whisk in corn starch, and simmer over medium heat until thickened.
Take the sheet pan out of the oven and brush the chicken with the thickened sauce. Bake for an additional 5 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

Notes

For extra flavor, marinate the chicken thighs overnight.
Feel free to substitute any seasonal vegetables you have on hand.
Make sure to check the internal temperature of the chicken to ensure it’s fully cooked.

Nutrition

Serving Size: 1 thigh with veggies
Calories: 364
Sugar: 8g
Sodium: 490mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 6g
Protein: 24g
Cholesterol: 90mg