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- 4 chicken thighs, bone-in and skin-on - ¼ cup honey - 3 cloves garlic, minced - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon olive oil - 1 teaspoon fresh ginger, grated - 1 teaspoon paprika - Salt and pepper to taste - 2 cups mixed vegetables (such as bell peppers, broccoli, and carrots) - Sesame seeds for garnish - Chopped green onions for garnish The first step to this recipe is selecting your ingredients. I love using bone-in, skin-on chicken thighs. They stay juicy and flavorful. The honey adds a nice sweetness, while garlic gives a punch of flavor. Soy sauce enhances the dish with a savory touch. You will need fresh ginger for a hint of warmth. Paprika gives a nice color and a mild spice. Don't forget your mixed vegetables! Bell peppers, broccoli, and carrots bring color and crunch. For garnishes, sesame seeds and chopped green onions are perfect. They add a fresh finish to your dish. First, set your oven to 400°F (200°C). This ensures the chicken cooks evenly. In a small bowl, whisk together ¼ cup honey, 3 minced garlic cloves, 2 tablespoons soy sauce, 1 tablespoon olive oil, 1 teaspoon fresh ginger, 1 teaspoon paprika, salt, and pepper. Mix until smooth and well combined. This honey garlic sauce adds a sweet and savory flavor to the dish. Next, take 4 chicken thighs and place them on a large sheet pan. Make sure they have enough space. Pour half of that honey garlic mixture over the thighs. Use a brush or spoon to coat the chicken evenly. This helps each bite be full of flavor. Now, choose 2 cups of mixed vegetables. Bell peppers, broccoli, and carrots work great. Wash and chop them into bite-sized pieces. Arrange the veggies around the chicken on the same sheet pan. Drizzle the rest of the honey garlic sauce over the vegetables. Use your hands or a spatula to toss the veggies, ensuring they are well coated. This step makes sure every part of the dish gets that tasty sauce. Place the sheet pan in the preheated oven. Bake for 30 to 35 minutes. Keep an eye on the chicken, aiming for an internal temperature of 165°F (74°C). The skin should be crispy, and the edges will caramelize. Stir the vegetables halfway through baking for even cooking. Once the dish is done, take it out of the oven. Let it rest for a few minutes. This helps the juices settle in the chicken. For a nice presentation, garnish with sesame seeds and chopped green onions. This adds a pop of color and flavor to your dish. To get that crispy skin on your chicken thighs, I have some solid tips. First, make sure the skin is dry before cooking. Pat it with paper towels. The drier the skin, the better. Next, bake the chicken at a high temperature, like 400°F (200°C). This helps the fat render out quickly and gives you that nice crunch. To avoid sogginess, do not crowd the pan with chicken or veggies. Leave some space for air to flow. Stir the veggies halfway through cooking. This way, they cook evenly and stay crisp. Marinating is key for flavor. Use a mixture of honey, garlic, soy sauce, and olive oil. This blend makes the chicken juicy and full of taste. You should let the chicken marinate for at least 30 minutes. For best results, marinate for 2 hours in the fridge. The longer it sits, the more flavor it absorbs. Pair your honey garlic chicken thighs with simple sides. Rice or quinoa makes a great base. Steamed broccoli or a fresh salad adds nice color and crunch. For presentation, slice the chicken thighs before serving. Arrange them on a platter and sprinkle with sesame seeds and chopped green onions. This adds a pop of color and makes the dish look stunning! {{image_2}} You can swap chicken thighs for other proteins. Try using pork chops or tofu. Pork gives a nice richness and pairs well with honey. If you prefer tofu, choose firm or extra-firm for the best texture. Cut it into cubes and marinate like the chicken. Both options work great with the honey garlic sauce. Seasonal veggies add fun to this dish. Use zucchini, asparagus, or green beans in the spring. In the fall, try butternut squash or Brussels sprouts. Each vegetable adds different colors and textures. You can mix them up based on what you like or have on hand. This keeps the meal fresh and exciting. For spice lovers, add chili sauce or sriracha to the honey garlic mix. This adds heat and excitement. You can also switch up the sauce. Use teriyaki for a sweet and savory twist or barbecue for a smoky flavor. Each variant creates a new taste experience, making your meal different each time. After you enjoy your honey garlic chicken thighs, store any leftovers in the fridge. Place the chicken and mixed veggies in an airtight container. Make sure the lid seals well to keep the flavor locked in. The dish can stay fresh for up to three days in the fridge. If you want to save leftovers for later, freezing is a great option. Place the cooled chicken and veggies in a freezer-safe bag. Squeeze out as much air as you can before sealing. This helps prevent freezer burn. When you are ready to eat, thaw in the fridge overnight. Reheat in the oven or microwave until hot. In the fridge, your honey garlic dish lasts about three days. In the freezer, it stays good for up to three months. Just remember to label your containers with the date. This way, you always know when to use them for the best taste. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Adjust your cooking time to about 25-30 minutes. Check the internal temperature to reach 165°F (74°C). Boneless thighs will soak up the honey garlic flavor well. If you don’t have honey, use maple syrup or agave nectar. Both add sweetness and work well in this dish. Use the same amount as the recipe states for honey. You can also mix brown sugar with water for a similar taste. To make this recipe gluten-free, use tamari instead of soy sauce. It has a similar taste and works great. Check your mixed vegetables to ensure they are also gluten-free. Many fresh or frozen vegetables are safe to use. Serve honey garlic chicken thighs with rice or quinoa. Steamed broccoli or a fresh salad makes a great side too. You can also try mashed potatoes for a comforting option. If you have leftovers, chop the chicken and toss it into a wrap for lunch! This recipe for honey garlic chicken thighs is simple and tasty. You learned how to prepare the chicken, mix in colorful veggies, and bake it all to perfection. I shared tips for crispy skin and marinating. You can also explore variations with different proteins or spicy flavors. Storing leftovers is easy, too. Remember, even small changes can add more fun to your dish. Enjoy creating this meal with your own personal touch! Happy cooking!

Honey Garlic Chicken Thighs Sheet Pan

Indulge in a delicious and easy meal with this Honey Garlic Chicken Thighs Sheet Pan recipe! Bursting with flavor from honey, garlic, and fresh veggies, this dish is perfect for a quick weeknight dinner. Simply prep in 10 minutes and let the oven do the work. Click to explore the full recipe and elevate your dinner game tonight with this tasty, one-pan wonder!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

¼ cup honey

3 cloves garlic, minced

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon olive oil

1 teaspoon fresh ginger, grated

1 teaspoon paprika

Salt and pepper to taste

2 cups mixed vegetables (such as bell peppers, broccoli, and carrots)

Sesame seeds for garnish

Chopped green onions for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, whisk together the honey, minced garlic, soy sauce, olive oil, grated ginger, paprika, salt, and pepper until well combined.

      Place the chicken thighs on a large sheet pan and pour half of the honey garlic mixture over them, making sure they are well coated.

        Arrange the mixed vegetables around the chicken on the same sheet pan. Drizzle the remaining honey garlic sauce over the vegetables for added flavor.

          Use your hands or a spatula to toss the vegetables until they are coated in the honey garlic mixture.

            Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), with crispy skin and caramelized edges. Stir the vegetables halfway through the cooking time.

              Remove from the oven and let the dish rest for a few minutes before serving.

                Garnish with sesame seeds and chopped green onions before serving for a fresh pop of flavor.

                  Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4