Sticky Honey Garlic Chicken (Printable Version)
# What You'll Need:
→ Protein
01 -
4 bone-in, skin-on chicken thighs
→ Vegetables
02 -
2 cups broccoli florets
03 -
2 large carrots, peeled and cut into sticks
04 -
1 red bell pepper, chopped
05 -
2 cups diced potatoes
→ Sauce & Seasoning
06 -
3 tablespoons honey
07 -
3 tablespoons soy sauce
08 -
4 cloves garlic, minced
09 -
1 tablespoon apple cider vinegar
10 -
1 teaspoon cornstarch (optional, for thickening)
11 -
1 teaspoon black pepper
12 -
1 teaspoon paprika
13 -
1 teaspoon dried parsley
14 -
Salt, to taste
→ Fat
15 -
1 tablespoon olive oil
# Step-by-Step Directions:
01 -
Preheat the oven to 200°C (400°F).
02 -
Spread broccoli florets, carrot sticks, diced potatoes, and chopped red bell pepper evenly on a large sheet pan. Drizzle with olive oil, season with salt and black pepper, then toss to coat.
03 -
Pat chicken thighs dry, then season both sides with paprika, black pepper, and a pinch of salt.
04 -
Place the seasoned chicken thighs skin side up among the vegetables on the sheet pan.
05 -
In a mixing bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, and cornstarch if using, until fully combined.
06 -
Brush half of the honey garlic glaze evenly over the chicken and vegetables.
07 -
Roast in the preheated oven for 25 minutes.
08 -
Remove the pan from the oven and brush the remaining glaze over the chicken and vegetables.
09 -
Return the pan to the oven and roast for an additional 15 to 20 minutes, or until the internal temperature of the chicken reaches 74°C (165°F) and the skin is caramelized.
10 -
Sprinkle dried parsley over the dish before serving warm.
# Helpful Notes:
01 -
For crispier skin, ensure chicken thighs are thoroughly dried before seasoning.
02 -
Do not overcrowd the pan to allow vegetables to roast and caramelize properly.
03 -
Double the sauce quantities for an extra-glossy glaze.
04 -
Broil briefly at the end for enhanced caramelization if desired.