Honey Garlic Chicken Thighs with Roasted Vegetables

Ingredients (Serves 4)

For the Chicken

• 8 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp dried rosemary

For the Honey Garlic Sauce

• ⅓ cup (80 ml) honey
• 4 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar (or lemon juice)
• 1 tbsp butter
• ½ tsp crushed red pepper flakes (optional)

For the Vegetables

• 1 lb (450 g) baby potatoes, halved
• 4–5 carrots, peeled
• 8 oz (225 g) green beans, trimmed
• 2 tbsp olive oil
• Salt and black pepper
• 1 tsp garlic powder
• 1 tsp dried parsley

Garnish

• Fresh parsley, chopped

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Instructions

1. Preheat the Oven
   • Preheat your oven to 400°F (200°C).
   • Toss the baby potatoes and carrots with olive oil, garlic powder, parsley, salt, and pepper. Spread them on a large baking tray.
2. Season the Chicken
3. Pat the chicken thighs dry.
4. Season both sides with salt, pepper, paprika, garlic powder, thyme, and rosemary.
5. Sear the Chicken
   • Heat olive oil in a large skillet over medium-high heat.
   • Sear the chicken skin-side down for 5–6 minutes until golden and crispy.
   • Flip and cook for another 2 minutes.
6. Prepare the Honey Garlic Sauce
   • In a small bowl, whisk together the honey, minced garlic, soy sauce, Dijon mustard, and vinegar.
   • Melt the butter in the skillet and pour in the sauce. Simmer for 2–3 minutes until slightly thickened.
7. Bake
   • Place the chicken over the potatoes and carrots.
   • Spoon the honey garlic sauce over the chicken.
   • Roast for 25–30 minutes.
8. Add the Green Beans
   • Toss the green beans with a little olive oil, salt, and pepper.
   • Add them to the baking tray during the last 10–12 minutes of cooking.
9. Serve
   • Garnish with fresh parsley and spoon the pan sauce over the chicken and vegetables.
   • Serve hot with crusty bread or a fresh green salad.