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Crispy Honey Garlic Chicken Thighs with Roasted Veggies

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This easy one-pan dinner features bone-in, skin-on chicken thighs seared until crispy, glazed with a sticky honey garlic sauce, and roasted alongside a medley of colorful veggies. It’s a comforting, crowd-pleasing meal perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 lbs)
  • Salt and freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil (plus 2 tablespoons for veggies)
  • 1/4 cup honey
  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon red pepper flakes (optional)
  • 12 oz baby potatoes, halved
  • 2 large carrots, peeled and cut into sticks
  • 2 cups broccoli florets
  • 1 medium red onion, cut into wedges
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In a large bowl, toss baby potatoes, carrot sticks, broccoli florets, and red onion wedges with 2 tablespoons olive oil, salt, and pepper. Spread veggies in a single layer on a baking sheet or set aside if using a large skillet.
  3. Pat chicken thighs dry with paper towels. Season both sides with salt and pepper. Lightly dredge each thigh in flour, shaking off excess.
  4. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. When hot, place chicken thighs skin-side down and sear for 5-7 minutes, until skin is deep golden and crispy.
  5. Flip chicken thighs and nestle the prepped veggies around them in the skillet (or scatter veggies on a baking sheet and place chicken on a rack over them).
  6. Transfer skillet or baking sheet to oven. Roast for 20-25 minutes, until chicken is cooked through (internal temp 175°F) and veggies are tender and caramelized.
  7. While chicken roasts, mix honey, minced garlic, soy sauce, apple cider vinegar, and red pepper flakes in a small bowl.
  8. Remove skillet from oven. Brush chicken thighs generously with honey garlic glaze (reserve some for serving if desired). For extra sticky-sweet chicken, broil for 2 minutes after glazing, watching closely.
  9. Let chicken rest 5 minutes. Serve with roasted veggies and drizzle with remaining glaze.

Notes

For gluten-free, use a gluten-free flour blend and tamari. Swap veggies based on season or preference—zucchini, bell peppers, or cauliflower work well. For extra crispiness, broil chicken for 1-2 minutes after glazing. Let chicken rest before serving for juicier meat. Leftovers reheat well in the oven or air fryer.

Nutrition

Keywords: honey garlic chicken, crispy chicken thighs, roasted veggies, one pan dinner, easy family dinner, weeknight meal, skillet chicken, comfort food, gluten-free option, dairy-free

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