Description
A delicious and easy one-pan meal featuring tender baked chicken thighs glazed with a honey soy sauce and roasted alongside flavorful vegetables.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon rice vinegar (optional)
- 1/2 teaspoon black pepper
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, sliced
- 1 zucchini, sliced
- 1 tablespoon olive oil (for veggies)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a bowl, whisk together soy sauce, honey, olive oil, garlic, ginger, rice vinegar (if using), and black pepper.
- Place chicken thighs in a large resealable bag or bowl and pour in half of the marinade. Let sit for 15-30 minutes (optional for deeper flavor).
- Spread the chicken thighs on one side of the prepared baking sheet.
- Toss the chopped vegetables with 1 tablespoon olive oil, salt, and pepper. Arrange them on the other side of the baking sheet.
- Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
- Brush chicken with remaining marinade during the last 10 minutes of baking for extra flavor.
- Remove from oven and let rest for a few minutes before serving.
Notes
- You can substitute chicken breasts or drumsticks if preferred.
- Other vegetables like green beans, cauliflower, or potatoes can also be used.
- For a spicier version, add a pinch of red pepper flakes to the marinade.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 340
- Sugar: 10g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg