Introduction
This sweet and savory baked cold honey garlic chicken comes with veg that cook on the same sheet pan as the chicken for the perfect weekend dinner.
Tips from the Test Kitchen
Split the honey-garlic mixture for maximum yum factor:
In this recipe, honey-garlic marinade gets cut in half—the first half gets saved to give flavor to the chicken, and the second half is left on the side to be put on the chicken and the veggies after cooking. The marinated chicken starts to give taste to the thighs in 30 minutes, but if you have time, increase the marinating time to 2 hours. The longer the chicken stays in the marinade, the tastier it will be.
Prep the baking sheet well:
We are covering the baking sheet with foil and spritzing it with cooking spray. Why? Honey can cause the chicken marinate to stick to the sheet, then burn into it. So, we are not burning because of the foil, and foil is easy to clean. The cooking spray allows for prevention of the sticking of chicken thighs to the foil, making it easy to drain the chicken after cooking.
Ingredients
- ⅓ cup honey
- 1 ½ tablespoons reduced-sodium soy sauce or tamari
- 4 cloves garlic, minced (about 1 1/2 tablespoons)
- 1 tablespoon cider vinegar
- ¼ teaspoon crushed red pepper
- 8 (5 ounce) bone-in, skin-on chicken thighs
- 1 pound small carrots, sliced into 1/2-inch pieces
- 2 tablespoons olive oil, divided
- 4 cups broccoli florets (about 1 pound)
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon cornstarch
- 1 teaspoon water
Cooking steps:
Sheet-pan dinners are easy, but remember that chicken thighs and vegetables do not take the same time to cook. So add the quick-cooking vegetables a little later so that they do not overcook. Use the timer and add the broccoli after 15 minutes. The correct temperature for chicken thighs should be 165°F.
Combine honey, soy sauce (or tamri), garlic, vinegar, and crushed red pepper in a small sauce pan. Pour chicken aand half honey mixture ( about 1/4 c) in a zip-top plastic bag. Remove excess air and seal. Massage the bag extrememly thoroughly to coat chicken. Chill for 30 minutes in the fridge or a maximum of 2 hours. Keep the remainder of the honey mixture aside.
Preheat oven to 400°F. Line a large baking sheet with foil and coat with cooking spray. Remove the chicken from the marinade (discard the marinade); place on one side of a baking pan. Toss carrots and oil in a medium bowl; spread the carrots on the other side of the pan. Bake for 15 minutes. Remove from the oven; stir the carrots.
Toss broccoli with remaining 1 tablespoon oil. Spread the broccoli mixture over the pan, distributed evenly with the chicken and carrots. Season everything with salt and pepper. Bake until the vegetables are tender and the chicken temperature reaches 165°F, about 15 to 18 minutes.
While the other ingredients cook together, whisk the cornstarch and water together in the other small pot until smooth. Add this to the pot with the remaining honey mixture. Bring to a simmer over medium-low heat, whisking from time to time. Simmer for about 2 minutes, until translucent and thickened. Pour over chicken and vegetables and serve hot.
FAQs
What ingredients do I need for honey-garlic chicken thighs with carrots and broccoli?
You need chicken thighs, honey, soy sauce (or tamari), garlic, vinegar, crushed red pepper, carrots, broccoli, cooking oil, salt, and pepper.
How long should I marinate the chicken thighs in the honey-garlic mixture?
Marinate the chicken thighs for at least 30 minutes, but for best results, marinate them for up to 2 hours.
How long do I need to bake the chicken thighs, carrots, and broccoli?
Bake the chicken thighs and carrots for 15 minutes, then add the broccoli and bake everything together for an additional 15 to 18 minutes.
How can I prevent the honey from burning and sticking to the pan?
Line the baking sheet with foil and spray it with cooking spray. The foil prevents the honey from burning and sticking, while the spray ensures the chicken doesn’t stick to the foil.