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- 6 bone-in, skin-on chicken thighs - 1/3 cup honey - 1/4 cup low sodium soy sauce - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon olive oil - 1 teaspoon sesame oil - 1 teaspoon dried thyme - Salt and pepper to taste - 2 cups mixed vegetables (e.g., broccoli florets, bell peppers, carrots) - Sesame seeds for garnish - Chopped green onions for garnish You need simple yet flavorful ingredients for this dish. The chicken thighs are juicy and tender. The honey gives a sweet touch. The soy sauce adds depth and salt. Fresh garlic and ginger bring bright flavors that make this meal pop. The mixed vegetables add color and nutrition. Choose vibrant options like broccoli, bell peppers, and carrots for the best look and taste. You can switch up the veggies based on what you have. For garnish, sesame seeds and chopped green onions add a nice finish. They give a bit of crunch and a burst of fresh flavor. Gather these ingredients, and you are ready to create a delightful meal. Cooking should be fun and tasty, and this dish is both! - Preheat the oven to 400°F (200°C). - Prepare the sheet pan with parchment paper. This makes cleanup easy. - In a medium bowl, whisk together: - 1/3 cup honey - 1/4 cup low sodium soy sauce - 4 cloves minced garlic - 1 tablespoon grated ginger - 1 tablespoon olive oil - 1 teaspoon sesame oil - 1 teaspoon dried thyme This mix brings sweet and salty flavors to your meal. - Pat the chicken thighs dry with paper towels. - Season both sides with salt and pepper. - Place the chicken thighs skin-side up on the pan. - Pour half of the honey garlic sauce over the chicken. Coat well. - Arrange 2 cups of mixed vegetables around the chicken. - Drizzle the remaining sauce over the veggies. - Bake in the preheated oven for 30-35 minutes. Cook until the chicken reaches 165°F. - For extra crispiness, broil for 2-3 minutes at the end. Watch closely to avoid burning. For crispy skin, start with dry chicken thighs. Pat them well with paper towels. This step removes moisture. Moisture makes skin soggy. A dry surface helps achieve that perfect crunch. Season the thighs with salt and pepper after drying. This adds flavor to every bite. You can easily adjust the sauce to suit your taste. If you like it sweeter, add more honey. For a saltier kick, increase the soy sauce. Want a spicy twist? Add a pinch of red pepper flakes. Mix and match these flavors until you find your favorite. Using seasonal vegetables can enhance your dish. In spring, try asparagus or snap peas. Summer favorites like zucchini and corn work well too. In fall, add Brussels sprouts or butternut squash. Winter calls for root veggies like carrots and parsnips. Choose what you love for a colorful plate. {{image_2}} You can switch chicken thighs for chicken breasts. Breasts cook faster and stay juicy. They work well in this dish. You can also try turkey thighs for a different taste. Just make sure they reach 165°F when cooked. You can cook this dish on the grill too. Grilling adds a smoky flavor you will love. Just marinate the chicken in the sauce first. If you have an air fryer, use it! Cook at 375°F for about 25 minutes. It gives the chicken a crispy skin and juicy inside. Want to boost the flavor? Try adding cayenne pepper for heat. You can also mix in smoked paprika for a rich, smoky taste. These spices add a new twist to the honey garlic sauce. Experiment with your favorites to find what you love! To store leftovers, let the chicken cool first. Place the chicken thighs and vegetables in an airtight container. This keeps them fresh and tasty. Store in the fridge for up to four days. Make sure the lid is tight to avoid odors. When you reheat, do it gently. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet. Cover it with foil to keep it moist. Heat for about 15-20 minutes. This keeps the chicken juicy and the skin crispy. You can freeze leftovers if you need to. Wrap each chicken thigh in plastic wrap. Then, place them in a freezer-safe bag. Squeeze out the air to prevent freezer burn. These can last for up to three months. To defrost, move them to the fridge overnight before reheating. To check if the chicken is cooked, use a meat thermometer. Insert it into the thickest part of the thigh. The chicken should reach 165°F (75°C). If you don't have a thermometer, look for clear juices when you cut it. The meat should no longer be pink. Yes, you can switch up the veggies! Try using zucchini, asparagus, or snap peas. You can also add sweet potatoes or green beans. Just make sure the veggies cook well with the chicken. Cut them into similar sizes for even cooking. Absolutely! To make this recipe gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce. You can also check for gluten-free honey garlic sauces at the store. Always read the labels to ensure they fit your needs. This recipe for honey garlic chicken thighs is simple and tasty. You learned about key ingredients, easy steps, and helpful tips. I shared storage advice and options for variations, too. With these ideas, you can enjoy this dish your way. Whether you add new veggies or switch proteins, your meal will shine. Now, it’s time to gather your ingredients and get cooking!

Sheet Pan Honey Garlic Chicken Thighs

Savor the delightful flavors of Sweet & Sticky Sheet Pan Honey Garlic Chicken Thighs with this simple and delicious recipe! Perfectly baked chicken thighs coated in a luscious honey garlic sauce, paired with vibrant mixed vegetables for a complete meal. In just 45 minutes, you can enjoy this mouthwatering dish. Ready to impress your family? Click through for the full recipe and make dinner a hit tonight!
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Ingredients
  

6 bone-in, skin-on chicken thighs

1/3 cup honey

1/4 cup soy sauce (low sodium)

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon olive oil

1 teaspoon sesame oil

1 teaspoon dried thyme

Salt and pepper to taste

2 cups mixed vegetables (e.g., broccoli florets, bell peppers, and carrots)

Sesame seeds and chopped green onions for garnish

Instructions
 

Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a medium bowl, whisk together honey, soy sauce, minced garlic, grated ginger, olive oil, sesame oil, and dried thyme until well combined.

      Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.

        Place the chicken thighs skin-side up on the sheet pan. Pour half of the honey garlic sauce over the chicken, ensuring they are well coated.

          Arrange the mixed vegetables around the chicken on the pan. Drizzle the remaining sauce over the vegetables.

            Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the skin is golden and crisp.

              Optional: To achieve an even crispier skin, broil for an additional 2-3 minutes, keeping a close eye to avoid burning.

                Once done, remove from the oven and let the chicken rest for a few minutes.

                  Garnish with sesame seeds and chopped green onions before serving.

                    Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4