Roasted chicken thighs in a sticky, sweet-spicy glaze served with tender vegetables—all made on one tray. A simple, flavorful weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
6–8 bone-in, skin-on chicken thighs
1/3 cup honey
3 tbsp soy sauce
1 tbsp apple cider vinegar
3 garlic cloves, minced
1–1.5 tsp chili flakes or chopped fresh chili
4 cups chopped vegetables (carrots, potatoes, bell peppers, red onion)
2 tbsp olive oil
Salt and pepper to taste
Optional fresh herbs (thyme or rosemary)
Instructions
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Preheat oven to 400°F (200°C). Line a tray with foil or parchment.
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Mix honey, soy sauce, vinegar, garlic, and chili in a bowl.
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Pat chicken dry and season with salt and pepper.
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Toss vegetables in olive oil and arrange on the tray.
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Nestle chicken thighs among vegetables.
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Brush two-thirds of glaze over chicken.
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Roast for 35–40 minutes until nearly done.
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Brush on remaining glaze and return to oven for 10–12 minutes.
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Optional: Broil 2–3 minutes for crispy skin.
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Rest for 5 minutes before serving.