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Crispy Honey Garlic Chicken Thighs with Roasted Fall Vegetables

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Crispy honey garlic chicken thighs with roasted fall vegetables—a quick and easy sheet pan dinner with a sticky, savory-sweet glaze that caramelizes beautifully. Perfect for busy weeknights, this recipe delivers shatteringly crisp skin and tender, juicy meat alongside caramelized Brussels sprouts, sweet potatoes, and carrots.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds total)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon olive oil
  • 1/3 cup honey
  • 4 cloves garlic, minced
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha or sambal oelek (optional)
  • 1 teaspoon sesame oil (optional)
  • 2 cups Brussels sprouts, halved
  • 2 cups sweet potatoes, peeled and cubed (about 1 medium sweet potato)
  • 1 cup carrots, cut into 1-inch chunks
  • 1 medium red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • Fresh parsley or cilantro, chopped (for garnish)
  • Sesame seeds (for garnish)
  • Lemon wedges (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
  2. Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper. Let them sit at room temperature for about 10 minutes while you prep the vegetables.
  3. In a large bowl, toss the Brussels sprouts, sweet potatoes, carrots, and red onion wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the dried thyme. Spread them in an even layer on your sheet pan, leaving space in the middle for the chicken.
  4. In a small bowl, whisk together the honey, minced garlic, soy sauce, rice vinegar, sriracha (if using), and sesame oil. Set aside.
  5. Heat 1 tablespoon olive oil in a cast iron skillet over medium-high heat. When the oil is shimmering, place the chicken thighs skin-side down. Cook without moving for 4-5 minutes until deep golden brown. Flip and cook for another 2 minutes on the other side. Transfer to a plate.
  6. Brush the skin side of each thigh with about half the honey garlic glaze.
  7. Place the glazed chicken thighs skin-side up in the center of the sheet pan, nestled among the vegetables. Pour any remaining glaze from the bowl over the chicken and vegetables.
  8. Roast for 25-30 minutes. After 15 minutes, check the chicken; if browning too quickly, tent loosely with foil. At the 20-minute mark, brush the chicken with pan juices. Chicken is done when internal temperature reaches 165°F (preferably 175°F for extra tender meat). Vegetables should be tender and caramelized.
  9. Optional: For extra crispy skin, switch oven to broil for the last 2-3 minutes, watching carefully to prevent burning.
  10. Let the chicken rest on the pan for 5 minutes before serving. Sprinkle with fresh parsley or cilantro, sesame seeds, and a squeeze of lemon if desired.

Notes

Pat chicken dry for crispy skin. Don’t move chicken too soon when searing. Watch garlic to prevent burning. Cut vegetables into uniform 1-inch cubes. Double the glaze if you like extra sauce. Use a meat thermometer for best results.

Nutrition

Keywords: honey garlic chicken, crispy chicken thighs, sheet pan dinner, roasted fall vegetables, easy weeknight dinner, gluten-free option

Find it online: https://elaraeats.com/crispy-honey-garlic-chicken-thighs-with-roasted-fall-vegetables/