Honey-Garlic Chicken Thighs with Carrots & Broccoli: The Ultimate Weeknight Dinner Recipe
This Honey-Garlic Chicken Thighs with Carrots & Broccoli is the ultimate weeknight dinner recipe that’s both delicious and nutritious. Succulent, protein-packed chicken thighs are marinated in a sweet and spicy honey-garlic sauce, then roasted alongside tender carrots and broccoli. The vegetables caramelize slightly in the oven, and the dish is finished with a drizzle of the thickened honey-garlic sauce for an extra burst of flavor. It’s a balanced meal that’s sure to become a family favorite!
Ingredients
Scale
- ⅓ cup honey
- 1½ tablespoons reduced-sodium soy sauce or tamari
- 4 cloves garlic, minced (about 1½ tablespoons)
- 1 tablespoon cider vinegar
- ¼ teaspoon crushed red pepper
- 8 (5-ounce) bone-in, skin-on chicken thighs
- 1 pound small carrots, sliced into ½-inch pieces
- 2 tablespoons olive oil, divided
- 4 cups broccoli florets (about 1 pound)
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon cornstarch
- 1 teaspoon water
Instructions
- Make the Marinade: In a small bowl, whisk together honey, soy sauce, minced garlic, vinegar, and crushed red pepper. Place chicken thighs and half of the marinade in a zip-top bag. Seal, remove excess air, and massage to coat the chicken. Refrigerate for at least 30 minutes (up to 2 hours). Reserve the remaining marinade.
- Prep the Oven: Preheat oven to 400°F. Line a large rimmed baking sheet with foil and coat with cooking spray.
- Roast Chicken and Carrots: Remove chicken from the marinade (discard marinade) and place on one side of the prepared pan. In a medium bowl, toss carrots with 1 tablespoon oil. Spread carrots on the other side of the pan. Roast for 15 minutes.
- Add Broccoli: Toss broccoli with the remaining 1 tablespoon oil. After 15 minutes, remove the pan from the oven, stir the carrots, and add the broccoli to the pan. Sprinkle everything with salt and pepper.
- Finish Roasting: Return the pan to the oven and roast for 15–18 minutes, or until the chicken reaches 165°F and the vegetables are tender.
- Thicken the Sauce: In a small bowl, whisk cornstarch and water until smooth. Combine with the reserved marinade in a small saucepan. Simmer over medium-low heat, whisking often, until the sauce thickens (about 2 minutes).
- Serve: Divide the chicken and vegetables among plates. Drizzle with the thickened honey-garlic sauce and enjoy!
Notes
- Marinating Time: The honey-garlic marinade flavors the chicken in 30 minutes, but for maximum flavor, marinate for up to 2 hours.
- Prevent Sticking: Line your baking sheet with foil and coat it with cooking spray to make cleanup easier and prevent sticking.
- Timing the Vegetables: Add the broccoli after the chicken and carrots have roasted for 15 minutes to ensure everything cooks evenly.
- Check Doneness: Use a meat thermometer to ensure the chicken reaches 165°F in the thickest part (avoid touching the bone for an accurate reading).