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9) Honey Garlic Chicken Thighs with Carrots and Potatoes

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in skin-on chicken thighs (about 2.5–3 lb)
  • 1 lb baby carrots
  • 1.5 lb baby potatoes halved
  • 3 tbsp olive oil divided
  • 1/4 cup honey
  • 3 tbsp soy sauce
  • 3 cloves garlic minced
  • 1 tsp Dijon mustard
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
  • Optional: chopped parsley for garnish

Method
 

  1. Preheat oven to 400°F (200°C). Toss potatoes and carrots with 1 tbsp oil, salt, and pepper; spread in a large roasting pan.
  2. Pat chicken dry, rub with remaining oil, salt, pepper, and thyme; nestle thighs skin-side up among vegetables.
  3. Whisk honey, soy sauce, garlic, and Dijon; brush half over chicken and veggies.
  4. Roast 35–40 minutes until chicken reaches 165°F and vegetables are tender, basting with remaining sauce halfway through.
  5. Broil 2–3 minutes if you want extra-crispy skin; let rest 5 minutes before serving.