Description
A hearty and flavorful one-pan meal featuring tender chicken thighs glazed with a sweet and savory sauce, roasted alongside colorful vegetables and crispy potatoes.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1 pound baby potatoes, halved
- 2 cups mixed vegetables (such as carrots, bell peppers, and broccoli florets)
- 3 tablespoons olive oil
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a small bowl, whisk together the honey, soy sauce, minced garlic, and dried thyme to create the glaze.
- Place the chicken thighs, potatoes, and mixed vegetables on the baking sheet. Drizzle with olive oil and season with salt and pepper, tossing to coat evenly.
- Brush the chicken thighs generously with the glaze, reserving some for later.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. Halfway through, brush the chicken with the remaining glaze.
- Remove from the oven, garnish with fresh parsley, and serve hot.
Notes
You can customize the seasonings to taste.