Honey Garlic Chicken Thighs

By Ben · cooked up in Sprig

Sweet honey and sharp garlic form a glossy lacquer that caramelizes beautifully on bone-in chicken thighs as they roast alongside tender vegetables. The skin turns deeply golden while the meat stays impossibly juicy, and that sticky glaze gets into every crispy edge and crevice. Everything cooks together on one sheet pan, making cleanup as simple as the cooking itself, and the whole meal feels like something you'd order at your favorite neighborhood spot.

Ingredients

• 8 bone-in chicken thighs
• 1 pound broccoli, cut into florets
• 1 pound carrots, cut into 2-inch pieces
• 3 tablespoons olive oil

• 1/3 cup honey
• 4 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat oven to 425°F. Line a large sheet pan with parchment paper.
2. In a small bowl, whisk together honey, minced garlic, soy sauce, rice vinegar, salt, and pepper to make the glaze.
3. Pat chicken thighs dry and place on one side of the prepared sheet pan. Toss broccoli and carrots with olive oil and arrange on the remaining space around the chicken.

1. Brush half of the honey garlic glaze generously over the chicken thighs, making sure to coat the skin well.
2. Roast for 15 minutes, then brush chicken with remaining glaze and continue cooking for 10-12 minutes until chicken reaches 165°F internal temperature and vegetables are tender and caramelized.
3. Let rest for 3 minutes before serving. Drizzle any pan juices over the chicken and vegetables.

Chef's tips

Nutrition (per serving, estimated)

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