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- 4 bone-in, skin-on chicken thighs - 1/4 cup honey - 4 cloves garlic, minced Bone-in, skin-on chicken thighs bring juiciness and flavor. The skin crisps up nicely, adding texture. Honey gives the dish a sweet balance. It caramelizes during cooking, adding depth. Fresh garlic offers health benefits, too. It adds a strong flavor and boosts immunity. - 1 cup broccoli florets - 1 red bell pepper, sliced into strips Broccoli florets add nutrition and crunch. They soak up the sauce well. Red bell pepper brings bright color and natural sweetness. Together, they make the dish look and taste great. - 1 tablespoon apple cider vinegar - 1 teaspoon freshly grated ginger - Cooked rice or quinoa for serving Apple cider vinegar adds a tangy kick. It balances the sweetness of honey. Freshly grated ginger gives a warm spice. It enhances the flavor profile nicely. Serve the chicken over cooked rice or quinoa. This adds heartiness and makes it a full meal. For the full recipe, check the previous section. - Preheat the oven to 400°F (200°C). This ensures even cooking. - Gather your ingredients for the honey garlic sauce. You will need honey, minced garlic, soy sauce, apple cider vinegar, and grated ginger. Mix them well in a bowl. Set aside. - Heat olive oil in a large oven-safe skillet over medium-high heat. - Season both sides of the chicken thighs with salt and pepper. - Place the chicken thighs skin-side down in the skillet. Sear for about 5-7 minutes until golden brown. - Flip the chicken carefully to sear the other side. This step gives it a nice crust. - Add broccoli florets and sliced red bell pepper around the chicken in the skillet. - Pour the honey garlic sauce over the chicken and vegetables. Make sure everything is well coated. - Transfer the skillet to the oven. Bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C). Ensure the juices run clear. This simple recipe brings together great flavors in one pan. Enjoy your meal! To get crispy skin on chicken thighs, I recommend starting with a dry surface. Pat the chicken thighs with paper towels. This helps remove moisture, which can cause steaming instead of searing. Heat olive oil in your skillet until it shimmers. Place the chicken skin-side down and let it sear without moving it. Aim for about 5-7 minutes for a beautiful golden color. If you flip the chicken too soon, you won’t get that nice crisp. A key alteration to cooking temperature is lowering it slightly after searing. Once you flip the chicken, reduce the heat to medium. This allows the meat to cook evenly without burning the skin while keeping it crispy. If you need a soy sauce substitute, try coconut aminos or tamari. Both options give a similar savory flavor. You can also use Worcestershire sauce for a unique twist. To balance sweetness and savoriness, I recommend tasting the sauce before adding too much honey. If it’s too sweet, a touch of salt or more soy sauce can help. For side dishes, I love serving this dish with rice or quinoa. Both pair well with the honey garlic sauce. You can also try roasted potatoes for a hearty option. To make your dish visually appealing, garnish with chopped green onions or sesame seeds. Adding a lime wedge on the side brightens up the plate and adds a zesty flavor. {{image_4}} You can change the veggies to match the season. In spring, try snap peas or asparagus. In fall, roasted carrots and sweet potatoes work well. Adding more greens like spinach or kale boosts nutrition too. These greens cook fast and add color to your dish. Want a kick? Add chili flakes for some heat. A pinch can transform the dish. Fresh herbs like thyme or rosemary also add great flavor. They bring a nice earthiness that pairs well with chicken. Just sprinkle some on before baking for a fresh taste. To make this dish gluten-free, swap soy sauce for tamari. This keeps the flavor but removes gluten. For a low-carb option, skip the rice or quinoa. Instead, serve with cauliflower rice or a side salad. These swaps still taste great without the carbs. For more ideas, check the Full Recipe. After you enjoy your meal, let the chicken cool down. Place the chicken thighs in an airtight container. Make sure to add any leftover sauce and vegetables as well. This helps keep everything juicy and tasty. Store it in the fridge for up to four days. If you follow these steps, your chicken will stay fresh and full of flavor. When it’s time to eat your leftovers, you want them warm and delicious. The best way to reheat chicken thighs is in the oven. Set the oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. This keeps the moisture in, making the chicken tender. Heat for about 15-20 minutes or until it's warm. You can also use a microwave, but be careful not to overheat. This can make the chicken dry. You can freeze one-pan honey garlic chicken thighs if you want to save them for later. Just make sure to cool them completely first. Then, wrap each piece tightly in plastic wrap. Place the wrapped thighs in a freezer bag, removing as much air as possible. They can last for up to three months in the freezer. When you're ready to eat, thaw the chicken overnight in the fridge. Reheat it using the oven or microwave to enjoy a tasty meal again. I bake chicken thighs for 25 to 30 minutes. This timing works well for bone-in, skin-on thighs. Make sure the chicken reaches an internal temperature of 165°F (74°C). If your thighs are larger, you may need to bake them a bit longer. Always check for clear juices to know they are done. Yes, you can use boneless chicken thighs. However, they cook faster than bone-in thighs. Bake boneless thighs for about 20 to 25 minutes. The texture will be a bit different too. Boneless thighs tend to be more tender but may not have as much flavor without the bone. You can mix it up easily! Try adding sriracha for heat or lime juice for zest. Use maple syrup instead of honey for a different sweetness. You can also add sesame oil for a nutty flavor. Experiment and find what you love! For the full recipe, check out the link above. This blog post covered how to make one-pan honey garlic chicken thighs. We discussed key ingredients like chicken, honey, and garlic. Vegetables like broccoli and red bell pepper enhance the dish both in taste and nutrition. I shared tips on perfecting the sear and suggestions for serving and storing leftovers. Remember, cooking is about exploring flavors and having fun. Whether trying new veggies or adjusting the sauce, feel free to make it your own. Enjoy your tasty, homemade meal!

One-Pan Honey Garlic Chicken Thighs

Make dinner a breeze with this one-pan honey garlic chicken thighs recipe! Juicy, flavorful chicken thighs are paired with vibrant vegetables and coated in a sweet and tangy honey garlic sauce. This easy-to-follow recipe promises a delicious meal with minimal cleanup. Perfect for busy weeknights, it takes just 50 minutes from prep to plate. Click to explore the full recipe and make your next dinner unforgettable!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1/4 cup honey

4 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon apple cider vinegar

1 teaspoon freshly grated ginger

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1 cup broccoli florets

1 red bell pepper, sliced into strips

Cooked rice or quinoa, for serving

Instructions
 

Preheat the oven: Set your oven to 400°F (200°C) to preheat while you prepare the dish.

    Prepare the honey garlic sauce: In a medium bowl, whisk together the honey, minced garlic, soy sauce, apple cider vinegar, and freshly grated ginger until well combined. Set the sauce aside to let the flavors meld.

      Sear the chicken: In a large oven-safe skillet, heat the olive oil over medium-high heat. Season both sides of the chicken thighs generously with salt and pepper. When the oil is shimmering, carefully lay the chicken skin-side down in the skillet and sear for approximately 5-7 minutes until the skin turns a deep golden brown. Gently flip the chicken thighs over to sear the other side briefly.

        Add the vegetables: Arrange the broccoli florets and sliced red bell pepper around the chicken thighs in the skillet, distributing them evenly.

          Glaze the chicken: Pour the prepared honey garlic sauce evenly over both the chicken and the vegetables, making sure to coat the chicken thoroughly for maximum flavor.

            Bake to perfection: Transfer the skillet to your preheated oven and bake for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.

              Serve: Once fully cooked, remove the skillet from the oven and allow the chicken to rest for a few minutes. Serve the flavorful chicken thighs over a generous scoop of cooked rice or quinoa, drizzling the luscious sauce from the pan over the top for extra taste.

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

                  - Presentation Tips: For an eye-catching presentation, garnish your dish with freshly chopped green onions or a sprinkle of sesame seeds. Arrange the chicken and colorful vegetables artfully on the plate, and consider adding a lime wedge on the side for a zesty burst of flavor!