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Honey Garlic Chicken Recipe with Roasted Carrots & Broccoli

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This Honey Garlic Chicken is a delightful dish that combines sweet and savory flavors, perfect for a comforting family meal. Paired with roasted carrots and broccoli, it creates a symphony of textures and tastes that everyone will love.

Ingredients

Scale
  • 1.5 lbs (680 g) boneless, skinless chicken thighs
  • 1/3 cup (80 ml) honey
  • 1/4 cup (60 ml) soy sauce (preferably low sodium)
  • 4 cloves garlic, minced
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 tablespoon fresh ginger, minced (optional)
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • Salt and pepper to taste
  • 2 tablespoons chopped green onions (for garnish)
  • Sesame seeds (for garnish, optional)
  • 4 medium carrots, peeled and sliced into 1/4-inch thick rounds
  • 2 cups broccoli florets (fresh or frozen)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). This ensures that your veggies roast perfectly while you prepare the chicken.
  2. In a mixing bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, minced ginger (if using), sesame oil, cornstarch, and water until well combined. This creates your flavorful marinade.
  3. Place the chicken thighs in a large mixing bowl and pour half of the honey garlic marinade over them. Let it marinate for at least 10 minutes — longer if you have time, as this enhances flavor.
  4. While the chicken is marinating, prepare your vegetables. Toss the sliced carrots and broccoli florets in a bowl with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
  5. Spread the carrots and broccoli on a baking sheet in a single layer. This helps them roast evenly without steaming. Bake in the preheated oven for 15-20 minutes, or until the carrots are tender and slightly caramelized.
  6. While the veggies are roasting, heat a large skillet over medium-high heat. Once hot, add the marinated chicken thighs, reserving any leftover marinade.
  7. Cook the chicken for about 5-7 minutes on each side, or until golden brown and cooked through (the internal temperature should reach 165°F or 75°C). Avoid overcrowding the pan, as this can lead to steaming instead of browning.
  8. Once the chicken is cooked, pour the reserved marinade into the skillet. Simmer for 2-3 minutes until the sauce thickens and becomes glossy, coating the chicken beautifully.
  9. Remove the roasted carrots and broccoli from the oven. They should be vibrant in color and tender when pierced with a fork.
  10. To serve, place the chicken on a plate alongside the roasted veggies, drizzling any remaining sauce over the top. Garnish with chopped green onions and sesame seeds, if desired.

Nutrition

Keywords: For optimal flavor, let the chicken marinate for at least 30 minutes, or even overnight if you plan ahead. Ensure your skillet is hot before adding the chicken; this helps to achieve a nice sear. A common mistake is overcrowding the pan with chicken. This can lead to steaming instead of browning. Don’t skip the garnishes! Chopped green onions and sesame seeds add not only flavor but also a beautiful visual appeal to your dish.

Find it online: https://softtasty.com/honey-garlic-chicken-recipe-with-roasted-carrots-broccoli/