Honey Garlic Chicken Thighs with Seasonal Vegetables
Juicy honey garlic chicken thighs paired with a medley of seasonal vegetables make for a delicious and healthy meal that's perfect for any night of the week.
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Ingredients
Yields 4 servings
- (4) chicken thighs, bone-in and skin-on
- (1/4 cups) honey
- (1/4 cups) soy sauce
- (1 tablespoon) apple cider vinegar
- (4 cloves) garlic, minced
- (1 teaspoon) ground ginger
- (1 tablespoon) olive oil
- (1) zucchini, sliced
- (1) bell pepper, chopped
- (1 cup) broccoli florets
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 tablespoon) sesame seeds
- (2) green onions, chopped
Instructions
- 1
In a bowl, mix together 1/4 cup honey, 1/4 cup soy sauce, 1 tablespoon apple cider vinegar, 4 cloves minced garlic, and 1 teaspoon ground ginger to create the marinade. Add 2/4 teaspoon black pepper.
- 2
Place 4 chicken thighs in a resealable bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- 3
Preheat the oven to 400°F (200 °C).
- 4
In a large oven-safe skillet, heat 1 tablespoon olive oil over medium-high heat. Remove chicken thighs from the marinade (reserve the marinade) and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
- 5
Sear the chicken thighs skin-side down for about 5-7 minutes until the skin is crispy and golden brown. Flip the chicken and pour the reserved marinade over the top.
- 6
Add 1 zucchini, sliced, 1 chopped bell pepper, and 1 cup broccoli florets around the chicken in the skillet.
- 7
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75 °C) and the vegetables are tender.
- 8
Remove from the oven and let the chicken rest for 5 minutes. Sprinkle with 1 tablespoon sesame seeds and 2 chopped green onions before serving.
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