Honey Garlic Chicken Thighs

These honey garlic chicken thighs are sure to became a staple in your supper routine! It’s a simple recipe that takes minimal effort, perfect for days when cooking may feel like a chore.

Looking for another easy recipe to add to your supper routine? Be sure to check out my beef stroganoff recipe! It features ground beef, noodles, and a delicious sauce making it the ultimate comfort food! Also, the beef stroganoff can be made in less then an hour from start to finish. Perfect for when there’s not much time to cook.

Why I love this recipe

Simple Ingredients: This recipe calls for things that you probably already have. For instance, honey, soy sauce, and garlic.

Hands-off: All you have to do is prep your chicken, carrots, and sauce. Then, let the oven do the rest of the work for you!

Versatile: You can serve this dish with a variety of different sides and starches. We really like to do rice!

Why include carrots?

You certainly don’t have to include carrots, see ingredient variations section, however; they are my favorite veggie to include!

Carrots’ natural sweetness deepens as they roast, which pairs so nicely with the garlic and sweet honey glaze. They also hold their shape really well in the oven, so no need to worry about a mushy veggie.

Carrots are also packed with antioxidants and beta-carotene, as well as including fiber, vitamin K1, and potassium. To find out more about the health benefits of carrots, click here.

Ingredient variations

Veggie swaps: Not a huge fan of carrots? No problem! Try swapping in diced sweet potatoes, broccoli florets, or halved Brussels sprouts.

For veggies that cook a little more quickly, like bell peppers, green beans, or zucchini, add them in during the last 10-15 minutes of roasting to ensure that they stay tender.

Chicken swap: Don’t have chicken thighs but have chicken breast? Well, this recipe will still work for you! For the best results, use boneless, skinless chicken breasts that are all similar in thickness or pound them out to make them more even. Bake at the same temperature, but start checking the doneness at about 20-25 minutes.

Serving ideas for honey garlic chicken thighs

Like I mentioned up above, we love eating the honey garlic chicken thighs with rice. However, you could also serve this dish with a refreshing salad or a hearty baked potato. Any type of noodle with some butter would also be another lovely option. 🙂

Tips for successful honey garlic chicken thighs

Cut veggies evenly: This helps the veggies to cook at the same rate. This ensures that the veggies don’t end up either undercooked or overcooked.

Don’t overcrowd the pan: Be sure to give the veggies and chicken space to roast instead of steam. This will give you nice, caramelized edges.

Use a meat thermometer: Not sure if your honey garlic chicken thighs are ready yet? Use a meat thermometer to ensure food safety and readiness.

Line your pan: Line your pan with parchment paper for easy clean up!

Add quick-cooking veggies later: Add quick-cooking veggies, such as green beans or bell peppers, onto the pan during the last 10-15 minutes of bake time to ensure that they stay tender.

Flip chicken halfway through: Flipping the chicken thighs halfway through ensures that the chicken is evenly cooked.

Equipment needed for honey garlic chicken thighs

Large sheet pan- around 9×13”

Mixing bowl

Sharp knife and cutting board

Measuring cups and spoons

Spatula

Parchment paper or aluminum foil- optional, for easier clean up

Meat thermometer

Ingredients

4-6 boneless chicken thighs (about 1 1/2-2 lbs)

4 medium carrots- peeled and cut into coins

1 tablespoon of olive oil or avocado oil

1/3 cup of honey

3-4 cloves of garlic

2 tablespoons of soy sauce or coconut aminos

1 tablespoon of apple cider vinegar

1/2 teaspoon of crushed red pepper flakes for a bit of heat (optional)

salt and pepper to taste

How to make honey garlic chicken thighs

Start by preheating the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper or aluminum foil.

Next, peel and slice the carrots into a coin shape. Toss the carrot slices in the oil, a pinch of salt, and pepper. Set aside.

Then, in a small bowl, whisk together honey, garlic, soy sauce, apple cider vinegar, and red pepper flakes (if using).

Next, pat the chicken dry with paper towels. Season both sides lightly with salt and pepper and place the chicken on the baking sheet.

Now, add the carrots around the chicken on the baking sheet and spoon about half of the honey garlic sauce over the chicken. Save the rest of the honey garlic sauce for later.

Place the baking sheet into the oven on the top rack for about 15 minutes.

After the 15 minutes, take the baking sheet out of the oven and flip the carrots and the chicken. Make sure that the chicken is not laying on any of the carrots and that the carrots aren’t on any of the pieces of chicken. Spoon a little more sauce on the chicken, but save a small portion of the sauce for the end.

Bake for about 15 more minutes, or until chicken reaches an internal temp of 165 degrees Fahrenheit (74 degrees Celsius) and the carrots are tender.

Lastly, drizzle any remaining honey garlic sauce on the chicken and garnish with fresh parsley or even sesame seeds (optional) and enjoy! 🙂

How to store

Refrigerator: Let the chicken and carrots cool completely, then add the chicken and carrots to an airtight container and store in the fridge for up to 4 days.

Freezer: Place the cooled chicken and carrots in a freezer-safe container or zip-top bag. You can freeze the chicken and carrots for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm in the oven at 350 degrees Fahrenheit for 10-15 minutes.

Honey Garlic Chicken Thighs

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 6 people

Equipment

• Large sheet pan- around 9×13”
• Mixing bowl
• Sharp knife and cutting board
• Measuring cups and spoons
• Spatula
• Parchment paper or aluminum foil- optional, for easier clean up
• Meat thermometer

Ingredients

  

• 4-6 boneless chicken thighs about 1 1/2-2 lbs
• 4 medium carrots- peeled and cut into coins
• 1 tablespoon of olive oil or avocado oil
• 1/3 cup of honey
• 3-4 cloves of garlic
• 2 tablespoons of soy sauce or coconut aminos
• 1 tablespoon of apple cider vinegar
• 1/2 teaspoon of crushed red pepper flakes for a bit of heat optional
• salt and pepper to taste

Instructions

 

• Start by preheating the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper or aluminum foil.
• Next, peel and slice the carrots into a coin shape. Toss the carrot slices in the oil, a pinch of salt, and pepper. Set aside.
  
• Then, in a small bowl, whisk together honey, garlic, soy sauce, apple cider vinegar, and red pepper flakes (if using).
  
• Next, pat the chicken dry with paper towels. Season both sides lightly with salt and pepper and place the chicken on the baking sheet.
  
• Now, add the carrots around the chicken on the baking sheet and spoon about half of the honey garlic sauce over the chicken. Save the rest of the honey garlic sauce for later.
  
• Place the baking sheet into the oven on the top rack for about 15 minutes.
• After the 15 minutes, take the baking sheet out of the oven and flip the carrots and the chicken. Make sure that the chicken is not laying on any of the carrots and that the carrots aren’t on any of the pieces of chicken. Spoon a little more sauce on the chicken, but save a small portion of the sauce for the end.
• Bake for about 15 more minutes, or until chicken reaches an internal temp of 165 degrees Fahrenheit (74 degrees Celsius) and the carrots are tender.
• Lastly, drizzle any remaining honey garlic sauce on the chicken and garnish with fresh parsley or even sesame seeds (optional) and enjoy! 🙂
  

Notes

How to store

Refrigerator: Let the chicken and carrots cool completely, then add the chicken and carrots to an airtight container and store in the fridge for up to 4 days.

Freezer: Place the cooled chicken and carrots in a freezer-safe container or zip-top bag. You can freeze the chicken and carrots for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm in the oven at 350 degrees Fahrenheit for 10-15 minutes.

Ingredient variations

Veggie swaps: Not a huge fan of carrots? No problem! Try swapping in diced sweet potatoes, broccoli florets, or halved Brussels sprouts.

For veggies that cook a little more quickly, like bell peppers, green beans, or zucchini, add them in during the last 10-15 minutes of roasting to ensure that they stay tender.

Chicken swap: Don’t have chicken thighs but have chicken breast? Well, this recipe will still work for you! For the best results, use boneless, skinless chicken breasts that are all similar in thickness or pound them out to make them more even. Bake at the same temperature, but start checking the doneness at about 20-25 minutes.

Serving ideas for honey garlic chicken thighs

Like I mentioned up above, we love eating the honey garlic chicken thighs with rice. However, you could also serve this dish with a refreshing salad or a hearty baked potato. Any type of noodle with some butter would also be another lovely option. 🙂

Tips for successful honey garlic chicken thighs

Cut veggies evenly: This helps the veggies to cook at the same rate. This ensures that the veggies don’t end up either undercooked or overcooked.

Don’t overcrowd the pan: Be sure to give the veggies and chicken space to roast instead of steam. This will give you nice, caramelized edges.

Use a meat thermometer: Not sure if your honey garlic chicken thighs are ready yet? Use a meat thermometer to ensure food safety and readiness.

Line your pan: Line your pan with parchment paper for easy clean up!

Add quick-cooking veggies later: Add quick-cooking veggies, such as green beans or bell peppers, onto the pan during the last 10-15 minutes of bake time to ensure that they stay tender.

Flip chicken halfway through: Flipping the chicken thighs halfway through ensures that the chicken is evenly cooked.

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Parchment paper– This parchment paper is one of my favorites! It’s unbleached which is supposed to be better for you.

Did you make this recipe? If so, comment down below how it turned out!