Recipe Library
Honey-Garlic Chicken Thighs with Carrots & Broccoli
Sweet honey, garlic, and a touch of heat cling to juicy chicken thighs, turning sticky and caramelized in the oven while carrots and broccoli roast alongside until tender and lightly charred. A glossy sauce finishes the dish with rich, savory-sweet flavor in every bite.
- Total
- 55 min
- Prep
- 20 min
- Cook
- 35 min
- Serves
- 4
Nutrition per Serving
- Calories
- 475
- Protein
- 36g
- Carbs
- 40g
- Fat
- 20g
- Fiber
- 5g
- Sugar
- 29g
- Sodium
- 686mg
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
Instructions
- Whisk ⅓ cup honey, 1½ tablespoons soy sauce (or tamari), minced garlic, 1 tablespoon vinegar and ¼ teaspoon crushed red pepper in a small bowl. Place 8 chicken thighs and half of the honey mixture (about ¼ cup) in a zip-top plastic bag; remove excess air and seal the 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.
- 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 carrot pieces 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. Roast the chicken and carrots for 15 minutes. Remove from the oven; stir the carrots.
- Combine 4 cups broccoli and the remaining 1 tablespoon oil; toss well to coat. Distribute the broccoli evenly over the chicken and carrots on the pan. Sprinkle ½ teaspoon salt and ½ teaspoon pepper over all. Roast until the vegetables are tender and an instant-read thermometer inserted in the thickest portion of chicken registers 165˚F, 15 to 18 minutes.
- Meanwhile, whisk 1 teaspoon cornstarch and 1 teaspoon 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. Divide the chicken and vegetables among 8 plates. Drizzle the honey-garlic sauce over the chicken and vegetables.