Honey Garlic Glazed Chicken With Roasted Vegetables Recipe

American cuisine · 319 calories

About this recipe

Honey-Garlic Glazed Chicken with Roasted Vegetables is an American dinner classic that combines tender, juicy chicken thighs with the sweet and savory flavors of a honey-garlic glaze. Roasted carrots and cucumber add texture and freshness to the plate, making this dish as nutritious as it is delicious. With 34g of protein and only 580 calories per serving, this meal supports your wellness goals while delighting your taste buds. The honey glaze caramelizes beautifully in the oven, giving the chicken a golden, sticky finish that pairs perfectly with the tender roasted vegetables. This recipe is easy to prepare in just 35 minutes, making it ideal for busy weeknights or casual entertaining. Its vibrant flavors and balanced nutrition make it a satisfying choice for dinner, whether you're looking to fuel up after a long day or share a comforting meal with loved ones.

Ingredients

  • 4X150G Boneless Chicken Thighs 4X150G (Skin On)
  • 4 Pack Fresh Carrots - Pack Of 4
  • 1 Piece Cucumber 1Pc
  • - Biona Capers In Olive Oil
  • - Amoy Dark Soy Sauce
  • 250G Spanish Lemon Honey, 250G
  • 100 G Jumbo Garlic 100g
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • 250 Ml Trs Lemon Juice 250Ml

Instructions

  1. 1. Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
  2. 2. Peel and chop the carrots into bite-sized pieces and slice the cucumber into thick rounds.
  3. 3. Toss the vegetables with 1 tablespoon of olive oil, salt, and black pepper, then spread them on the baking tray.
  4. 4. Place the chicken thighs in a separate bowl and season them with salt and pepper.
  5. 5. In a small bowl, mix soy sauce, honey, minced garlic, lemon juice, and 1 tablespoon of olive oil to make the glaze.
  6. 6. Pour the glaze over the chicken thighs and ensure they are evenly coated.
  7. 7. Arrange the chicken thighs on the baking tray alongside the vegetables, keeping them slightly apart.
  8. 8. Roast in the oven for 25 minutes, turning the chicken halfway through to caramelize the glaze.
  9. 9. Check that the chicken is cooked through (internal temperature of at least 75°C) and the vegetables are tender.
  10. 10. Remove the tray from the oven and let the chicken rest for 5 minutes before serving.
  11. 11. Plate the chicken and vegetables together, drizzling any extra glaze from the tray over the dish.