One-Pan Honey Garlic Chicken Thighs with Roasted Veggies

This fuss-free, flavor-packed weeknight dinner comes together in under an hour with almost no cleanup, making it ideal for busy family meals or casual meal prep. Everything roasts in a single baking dish for a balanced, hearty meal that appeals to nearly every appetite.

| Recipe Meta | Details |

|-------------|---------|

| Prep Time | 10 minutes |

| Cook Time | 45 minutes |

| Total Time | 55 minutes |

| Servings | 6 |

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Ingredients

• 1 large sweet potato, cut into 1-inch cubes

• 1 (12 to 14 ounce) pre-portioned stir-fry veggie kit (containing broccoli, carrots, and snow peas)

• 1 tablespoon neutral cooking oil

• 1 ½ teaspoons kosher salt, divided

• 1 teaspoon ground black pepper, divided

• 6 bone-in chicken thighs

• ⅓ cup honey

• 3 cloves garlic, finely minced

• 2 tablespoons soy sauce

• ⅛ teaspoon crushed red pepper flakes

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Instructions

1. Preheat your oven to 375°F (190°C). Add all prepped vegetables to the bottom of a 9x13-inch baking dish, then toss with oil, 1 teaspoon of salt, and ½ teaspoon of pepper until evenly coated. Arrange chicken thighs in a single layer on top of the vegetable bed, then sprinkle the remaining salt and pepper evenly over the chicken.

2. In a small mixing bowl, whisk together honey, minced garlic, soy sauce, and crushed red pepper flakes until fully combined. Pour the finished glaze evenly over all chicken thighs to coat every piece.

3. Bake in the preheated oven for roughly 45 minutes, or until the chicken is golden brown on the outside and cooked all the way through. For food safety, confirm doneness with an instant-read thermometer inserted into the thickest part of a thigh (avoiding contact with the bone) — it should read 165°F (74°C) when ready.

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Nutrition Facts (per serving)

| Nutrient | Amount per Serving |

|----------|--------------------|

| Calories | 440 |

| Total Fat | 24g |

| Total Carbohydrates | 23g |

| Protein | 37g |