A sticky-sweet tray bake featuring roasted chicken thighs glazed with hot honey and garlic, cooked with tender vegetables for a complete, one-pan meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
6–8 bone-in, skin-on chicken thighs
1/3 cup honey
3 tbsp soy sauce
1 tbsp apple cider or rice vinegar
3 garlic cloves, minced
1–1.5 tsp chili flakes or fresh chili
4 cups vegetables (carrots, red onion, bell peppers, potatoes)
2 tbsp olive oil
Salt and pepper to taste
Optional: Fresh rosemary or thyme sprigs
Instructions
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Preheat oven to 400°F (200°C). Line a baking tray.
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Mix honey, soy sauce, vinegar, garlic, and chili in a bowl.
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Pat chicken thighs dry, season with salt and pepper.
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Toss chopped vegetables in olive oil and spread on tray.
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Place chicken thighs among vegetables, skin-side up.
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Brush two-thirds of the glaze over the chicken.
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Roast for 35–40 minutes.
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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 finish.
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Let rest for 5 minutes before serving.