How long does Honey Garlic Glazed Chicken with Roasted Vegetables take?

About 35 minutes, with 10 minutes of prep and 25 minutes of cooking.

Can I use chicken breast in Honey Garlic Glazed Chicken with Roasted Vegetables?

Yes, but breast dries out faster than thigh. Keep the pieces an even thickness and take them out as soon as they are cooked through.

How do I make the honey garlic glaze extra sticky?

Baste the chicken with the pan juices halfway through, or simmer any leftover glaze in a small pan until syrupy and spoon it over before serving.

Can I use light soy sauce instead of dark soy sauce?

Yes, light soy sauce works but is saltier and gives less colour, so use a little less and add a touch more honey.

Is this honey garlic chicken vegetarian?

No, it is made with chicken thighs, so it is not vegetarian.

Honey Garlic Glazed Chicken With Roasted Vegetables Recipe

Name: Honey Garlic Glazed Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 Piece Cucumber 1Pc; 100 G Jumbo Garlic 100g; 1 Jar Rowse Clear Honey; 100G Heera Black Pepper Powder 100g; 4 Pack Fresh Carrots - Pack Of 4; 400G Greenfield Himalayan Salt Fine 400G; 250 Ml Trs Lemon Juice 250Ml; 4X150G Boneless Chicken Thighs 4X150G (Skin On); 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml; 150 ml Amoy Light Soy Sauce 150 ml

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

1 Piece Cucumber 1Pc
100 G Jumbo Garlic 100g
1 Jar Rowse Clear Honey
100G Heera Black Pepper Powder 100g
4 Pack Fresh Carrots - Pack Of 4
400G Greenfield Himalayan Salt Fine 400G
250 Ml Trs Lemon Juice 250Ml
4X150G Boneless Chicken Thighs 4X150G (Skin On)
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml
150 ml Amoy Light Soy Sauce 150 Ml

Instructions

1. Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
2. Peel and chop the carrots (200 g) into bite-sized pieces and slice the cucumber (150 g) into thick rounds.
3. Toss the vegetables with 1 tablespoon of olive oil, salt, and black pepper, then spread them on the baking tray.
4. Place the chicken thighs (300 g) in a separate bowl and season them with salt and pepper.
5. In a small bowl, mix 2 tbsp soy sauce, 2 tbsp honey, 3 minced garlic cloves, 1 tbsp lemon juice, and 1 tablespoon of olive oil to make the glaze.
6. Pour the glaze over the chicken thighs and ensure they are evenly coated.
7. Arrange the chicken thighs on the baking tray alongside the vegetables, keeping them slightly apart.
8. Roast in the oven for 25 minutes, turning the chicken halfway through to caramelize the glaze.
9. Check that the chicken is cooked through (internal temperature of at least 75°C) and the vegetables are tender.
10. Remove the tray from the oven and let the chicken rest for 5 minutes before serving.
11. Plate the chicken and vegetables together, drizzling any extra glaze from the tray over the dish.

How to make Honey Garlic Glazed Chicken With Roasted Vegetables

Prepare the vegetables. Preheat the oven to 200°C and line a baking tray. Chop the carrots into bite-sized pieces, slice the cucumber into thick rounds, toss with 1 tablespoon of olive oil, salt and pepper and spread on the tray.
Glaze the chicken. Season the chicken thighs with salt and pepper, then coat them evenly in a glaze of soy sauce, honey, minced garlic, lemon juice and 1 tablespoon of olive oil.
Roast together. Arrange the chicken on the tray beside the vegetables, slightly apart, and roast for 25 minutes, turning the chicken halfway through to caramelise the glaze.
Check and rest. Check the chicken is cooked through to an internal temperature of at least 75°C and the vegetables are tender, then let the chicken rest for 5 minutes.
Plate and serve. Plate the rested chicken and roasted vegetables together, then drizzle any extra glaze from the baking tray over the dish before serving it warm.

Frequently asked questions

How long does Honey Garlic Glazed Chicken with Roasted Vegetables take?: About 35 minutes, with 10 minutes of prep and 25 minutes of cooking.
Can I use chicken breast in Honey Garlic Glazed Chicken with Roasted Vegetables?: Yes, but breast dries out faster than thigh. Keep the pieces an even thickness and take them out as soon as they are cooked through.
How do I make the honey garlic glaze extra sticky?: Baste the chicken with the pan juices halfway through, or simmer any leftover glaze in a small pan until syrupy and spoon it over before serving.
Can I use light soy sauce instead of dark soy sauce?: Yes, light soy sauce works but is saltier and gives less colour, so use a little less and add a touch more honey.
Is this honey garlic chicken vegetarian?: No, it is made with chicken thighs, so it is not vegetarian.