Honey Garlic Chicken and Roasted Spring Vegetables
A delicious and wholesome dish featuring tender honey garlic chicken paired with a colorful medley of roasted spring vegetables. Perfect for a family dinner!
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Ingredients
Yields 4 servings
- (4) chicken thighs
- (1/4 cups) honey
- (1/4 cups) soy sauce
- (3 cloves) garlic, minced
- (1 tablespoon) olive oil
- (1 teaspoon) ground black pepper
- (1 teaspoon) salt
- (2 cups) asparagus, trimmed
- (1 cup) baby carrots
- (1 cup) cherry tomatoes
- (1 tablespoon) fresh thyme, chopped
- (1 tablespoon) lemon juice
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a small bowl, mix together 1/4 cup honey, 1/4 cup soy sauce, and 3 cloves minced garlic. Set aside half of the mixture for later use. Add 1 tablespoon fresh thyme, chopped.
- 3
In a large bowl, combine 4 chicken thighs, 1 tablespoon olive oil, 1 teaspoon ground black pepper, and 1 teaspoon salt. Pour the honey garlic mixture over the chicken and toss to coat.
- 4
Place the chicken thighs in a baking dish and pour the remaining honey garlic mixture over them.
- 5
In another bowl, toss together 2 cups trimmed asparagus, 1 cup baby carrots, and 1 cup cherry tomatoes with 1 tablespoon fresh thyme and 1 tablespoon lemon juice. Spread the vegetables around the chicken in the baking dish.
- 6
Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender, stirring the vegetables halfway through cooking.
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