Honey Garlic Chicken with Vegetables (Printable Version)

Crispy chicken glazed with honey garlic sauce roasted alongside baby potatoes and green beans for an easy complete meal.

# What You’ll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs, about 1.5 lbs
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Vegetables

05 - 1 lb baby potatoes, halved
06 - 8 oz green beans, trimmed
07 - 1 tablespoon olive oil
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Honey Garlic Sauce

10 - 1/4 cup honey
11 - 3 tablespoons low-sodium soy sauce
12 - 2 tablespoons fresh lemon juice
13 - 4 cloves garlic, minced
14 - 1 teaspoon Dijon mustard
15 - 1/2 teaspoon dried thyme

# Step-by-Step Guide:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a small bowl, whisk together honey, soy sauce, lemon juice, garlic, Dijon mustard, and thyme.
03 - In a large bowl, toss baby potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread on the prepared sheet pan with cut side down.
04 - Roast potatoes for 10 minutes.
05 - Pat chicken thighs dry. Rub with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
06 - Remove sheet pan from oven. Nestle chicken thighs among the potatoes. Brush chicken generously with half of the honey garlic sauce.
07 - Return pan to oven and roast for 15 minutes.
08 - Toss green beans with a drizzle of olive oil, a pinch of salt, and pepper.
09 - Remove pan from oven. Add green beans around chicken and potatoes. Brush chicken with remaining sauce.
10 - Roast for another 10 to 12 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender.
11 - Broil for 2 to 3 minutes if desired for extra caramelization.
12 - Serve chicken, potatoes, and green beans with pan juices spooned over the top.

# Additional Tips::

01 -
  • Everything cooks together on one pan, which means less cleanup and more time for what matters.
  • Chicken thighs stay impossibly juicy while the glaze gets sticky and caramelized, making this feel way fancier than it actually is.
  • You can have a restaurant-quality dinner on the table in less than an hour, even on your most chaotic days.
02 -
  • Don't skip patting the chicken dry—moisture on the surface prevents that gorgeous golden skin from forming, and that skin is where half the flavor lives.
  • If your glaze looks too thin before cooking, don't worry; it will reduce and thicken as the chicken roasts and caramelizes.
03 -
  • Use a meat thermometer to check doneness—165°F in the thickest part means perfectly cooked chicken every single time, no guesswork required.
  • Don't crowd the pan; everything needs space to brown and caramelize instead of steaming in its own moisture.
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