Honey Garlic Chicken Thighs One Pan

$- 4 bone-in, skin-on chicken thighs - 4 cloves garlic, minced - 1/3 cup honey - 1/4 cup low-sodium soy sauce - 1 tablespoon rice vinegar - 1 teaspoon grated fresh ginger - 1 cup fresh broccoli florets - 1 cup baby carrots The main stars of this dish are the chicken thighs. They have rich flavor and juicy meat. The honey garlic sauce brings sweetness and depth. Garlic, honey, and soy sauce create a perfect blend. Fresh ginger adds a nice zing. Don’t forget the veggies! Broccoli and carrots add color and crunch. - 1 tablespoon sesame seeds - 2 green onions, chopped Garnishes take this dish to the next level. Sesame seeds add crunch and a nutty taste. Chopped green onions bring a fresh finish. They brighten the dish and make it pop. - Salt and pepper to taste - 2 tablespoons olive oil Proper seasoning is key. Salt and pepper enhance the flavors of the chicken. Olive oil helps to sear the chicken and keep it moist. Always season well for the best results. - Preheat your oven to 400°F (200°C). This step warms up the oven, ensuring even cooking. - Pat the chicken thighs dry with a paper towel. This helps the skin get crispy. - Season both sides generously with salt and pepper. This adds flavor to the chicken. - In a large oven-proof skillet, heat 2 tablespoons of olive oil over medium-high heat. - Once hot, add the chicken thighs, skin-side down. Sear for 5-7 minutes until the skin is golden brown. - Flip the chicken and cook for another 5 minutes. This gives the chicken a nice crust. - Remove the chicken from the skillet and set aside. This keeps the chicken juicy. - In the same skillet, reduce the heat to medium. Add 4 cloves of minced garlic. - Sauté for about 1 minute until fragrant. Be careful not to let it burn. - Then, add 1/3 cup of honey, 1/4 cup of low-sodium soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of grated ginger. - Stir well to combine and let it simmer for 2-3 minutes. This thickens the sauce and melds the flavors. - Add 1 cup of fresh broccoli florets and 1 cup of baby carrots to the skillet. - Stir to coat them in the sauce. This makes the veggies tasty and colorful. - Return the seared chicken thighs, skin-side up, back to the skillet. - Place the skillet in the preheated oven. Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender. To get the best crispy skin, dry the chicken with a paper towel. This removes moisture that could make the skin soggy. Heat your skillet with olive oil until hot before you add the chicken. Place the chicken skin-side down for about 5 to 7 minutes. The skin should turn golden brown. Flip the chicken and cook for another 5 minutes. Let the chicken rest for a few minutes after cooking. This helps keep the juices inside. You can boost the taste by adding spices like paprika or chili flakes. Toss in bell peppers or snap peas for added crunch. If you have dietary needs, you can swap out soy sauce for a gluten-free option. Use maple syrup instead of honey for a different sweet taste. Make it your own with these simple changes. You can prep the chicken and veggies a day ahead. Keep them in the fridge until you are ready to cook. Store leftovers in an airtight container. They will stay fresh for up to four days. Reheat in the oven or microwave. Make sure the chicken reaches 165°F (75°C) before eating. Enjoy your delicious meal anytime! {{image_2}} You can switch up the chicken thighs for other proteins. Chicken breasts work well, too. They cook faster but stay juicy if you don’t overcook them. For a vegetarian twist, try using firm tofu. Press it to remove excess water, then cut it into cubes. Sear the tofu like the chicken for great texture. You can easily adjust the sauce to fit your taste. If you want it sweeter, add more honey. If you like salt, a dash more soy sauce does wonders. For those who enjoy heat, sprinkle in some red pepper flakes or a dash of hot sauce. It gives the dish a spicy kick. Feel free to mix in different veggies. Snap peas, bell peppers, or zucchini all work nicely. You can also use seasonal veggies like asparagus in spring or butternut squash in fall. This keeps the dish fresh and exciting every time you make it! To keep your Honey Garlic Chicken Thighs fresh, follow these simple steps: - Refrigeration: Place leftovers in an airtight container. Store them in the fridge. They will stay good for about 3 to 4 days. - Freezing: If you want to keep them longer, freeze the chicken and veggies. Use a freezer-safe bag or container. They can last up to 3 months. Make sure to label the container with the date. When you're ready to enjoy your leftovers, here’s how to reheat: - Oven: Preheat your oven to 350°F (175°C). Place the chicken and veggies in a baking dish. Cover with foil to keep moisture in. Heat for about 20 minutes. - Microwave: Use a microwave-safe plate. Heat on medium power for 2 to 3 minutes. Check if it's warm all the way through. Always ensure the chicken reaches an internal temperature of 165°F (75°C) for safety. Here's how long you can keep your dish: - In the fridge: Honey Garlic Chicken Thighs last about 3 to 4 days. - In the freezer: They stay good for up to 3 months. Watch out for signs of spoilage. If the chicken smells off or has a strange color, it’s best to throw it out. Remember, safety first! You can serve Honey Garlic Chicken Thighs with many sides. Here are some tasty ideas: - Steamed rice - Quinoa - Mashed potatoes - Roasted asparagus - Mixed green salad Pair these with a light drink like iced tea or lemonade. This makes a complete meal that everyone will love. Yes, you can use other chicken types. Skinless, boneless chicken thighs work well. They cook faster and still taste great. Chicken breasts can also be used. Just remember to adjust cooking times. Check the internal temperature of the chicken. It should reach 165°F (75°C). Use a meat thermometer to be sure. Look for clear juices when you cut into the chicken. If the juices run clear, your chicken is done. The skin should be crispy and golden. You now have a complete guide to making delicious Honey Garlic Chicken Thighs. We covered essential ingredients, step-by-step instructions, and helpful tips. You learned how to sear chicken perfectly and create a tasty sauce. Keep in mind, you can customize this dish with different proteins and vegetables. Don’t forget about storage tips for your leftovers. Enjoy making this meal for family and friends! It’s sure to impress with its sweet and savory flavors.$

Honey Garlic Chicken Thighs One Pan

Discover the deliciousness of Honey Garlic Chicken Thighs One Pan! This easy recipe brings together juicy chicken thighs, fresh broccoli, and baby carrots all cooked in a mouthwatering honey garlic sauce. Perfect for a weeknight dinner, you'll love how simple it is to prepare and clean up. Click through to explore this flavorful recipe and make mealtime a hit! #HoneyGarlicChicken #OnePanMeals #ChickenRecipes #EasyDinnerIdeas

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Ingredients

4 bone-in, skin-on chicken thighs

Salt and pepper to taste

2 tablespoons olive oil

4 cloves garlic, minced

1/3 cup honey

1/4 cup soy sauce (low-sodium recommended)

1 tablespoon rice vinegar

1 teaspoon grated fresh ginger

1 cup fresh broccoli florets

1 cup baby carrots

1 tablespoon sesame seeds (for garnish)

2 green onions, chopped (for garnish)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).

Season the Chicken: Pat the chicken thighs dry with a paper towel. Season both sides generously with salt and pepper.

Sear the Chicken: In a large oven-proof skillet, heat olive oil over medium-high heat. Once hot, add the chicken thighs, skin-side down. Sear for 5-7 minutes until the skin is golden brown. Flip and cook for another 5 minutes. Remove the chicken from the skillet and set aside.

Prepare the Sauce: In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 1 minute until fragrant, making sure it doesn't burn. Then, add honey, soy sauce, rice vinegar, and grated ginger. Stir well to combine and let it simmer for 2-3 minutes until slightly thickened.

Add Veggies: Add the broccoli florets and baby carrots to the skillet, stirring to coat them in the sauce. Return the seared chicken thighs, skin-side up, back to the skillet.

Bake: Place the skillet in the preheated oven. Bake for 25-30 minutes or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the vegetables are tender.

Garnish and Serve: Once done, remove from the oven and let it rest for a few minutes. Sprinkle with sesame seeds and chopped green onions before serving.

Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4