FRASER ELISABETH TAN, PHD

Honey-Garlic Chicken Thighs with Carrots and Broccoli

A sweet and savory baked honey-garlic chicken thigh recipe with a side of veggies that cook on the same sheet pan as the chicken for the perfect weeknight dinner. The marinade does double duty: half flavors the chicken, and the rest becomes a glaze for drizzling over everything at the end.

Serves 4-6 GF* EF DF

Ingredients

  • 1/3 cup honey
  • 1 1/2 tablespoons reduced-sodium soy sauce or tamari
  • 4 cloves garlic, minced (about 1 1/2 tablespoons)
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon crushed red pepper
  • 8 (5 ounce) bone-in, skin-on chicken thighs
  • 1 pound small carrots, sliced into 1/2-inch pieces
  • 2 tablespoons olive oil, divided
  • 4 cups broccoli florets (about 1 pound)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 teaspoon cornstarch
  • 1 teaspoon water

Equipment

  • Large rimmed baking sheet

Directions

  1. Whisk honey, soy sauce (or tamari), garlic, vinegar and crushed red pepper in a small bowl. Place chicken and half of the honey mixture (about 1/4 cup) in a zip-top plastic bag; remove excess air and seal bag. Massage the chicken in the sealed bag until well coated. Refrigerate for at least 30 minutes and up to 2 hours. Reserve the remaining honey mixture.
  2. Preheat oven to 400˚F. Line a large rimmed baking sheet with foil; coat with cooking spray. Remove the chicken from the marinade (discard marinade); arrange on 1 side of the prepared pan. Combine carrots and 1 tablespoon oil in a medium bowl; toss well to coat. Spread the carrots in an even layer on the other side of the pan. Bake the chicken and carrots for 15 minutes. Remove from the oven; stir the carrots.
  3. Combine broccoli and the remaining 1 tablespoon oil; toss well to coat. Distribute the broccoli evenly over the chicken and carrots on the pan. Sprinkle salt and pepper over all. Bake until the vegetables are tender and a thermometer inserted in the thickest portion of the chicken registers 165˚F, 15 to 18 minutes.
  4. Meanwhile, whisk cornstarch and water in a small bowl until no clumps remain. Combine the cornstarch mixture and the reserved honey mixture in a small saucepan; bring to a simmer over medium-low heat, whisking once or twice. Simmer, whisking often, until the sauce is clear and thickened, about 2 minutes. Drizzle over the chicken and vegetables. Serve hot.

Notes

  • Use tamari instead of soy sauce to make this gluten-free.
  • Boneless thighs or chicken breasts work too; they may need 5 to 10 minutes less cooking time.

Source: EatingWell