Savor spring with this Honey Garlic Glazed Chicken with Roasted Vegetables, ready in 35 minutes! Sweet and savory chicken thighs are coated in a honey garlic glaze, roasted with colorful spring veggies like carrots, zucchini, and bell peppers—perfect for a vibrant meal. 🍯🥕
Why It’s a Spring Hit
This dish blends juicy chicken with fresh, colorful veggies, enhanced by a sticky honey-garlic kick. It’s easy, healthy, and delicious—ideal for cozy nights.
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 1 cup carrots, sliced
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 2 tbsp olive oil
- 3 tbsp honey
- 2 tbsp soy sauce
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp pepper
How to Make It
- Preheat oven to 425°F (220°C). Line a sheet pan with foil.
- Toss veggies with 1 tbsp olive oil, salt, and pepper. Spread on half the pan.
- Mix honey, soy sauce, garlic, and 1 tbsp oil. Coat chicken and place on the other half.
- Bake 25-30 min until chicken is 165°F (74°C) and veggies are tender. Serve hot.
Recipe Card: Honey Garlic Glazed Chicken with Roasted Vegetables
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Servings: 4
Calories: 400 kcal
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 1 cup carrots, sliced
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 2 tbsp olive oil
- 3 tbsp honey
- 2 tbsp soy sauce
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 425°F (220°C). Line sheet pan with foil.
- Toss veggies with 1 tbsp oil, salt, pepper. Place on half of pan.
- Mix honey, soy sauce, garlic, 1 tbsp oil. Coat chicken, place on other half.
- Bake 25-30 min until chicken is 165°F (74°C). Serve hot.
Notes
- Store leftovers in fridge up to 3 days.
- Swap veggies for broccoli if desired.
