Honey Glazed Chicken Recipe

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Intensity Level: Easy | Servings: 4

This Honey Glazed Chicken recipe is the perfect marriage of sweet and savory, delivering crispy, sticky, and incredibly flavorful chicken thighs alongside a medley of tender roasted vegetables. An easy, one-pan wonder, it’s impressive enough for a weekend dinner party yet simple enough for a hassle-free weeknight meal. The glaze, a simple blend of honey, soy sauce, and garlic, caramelizes into a glossy, irresistible coating that will have everyone asking for seconds.

Ingredients

For the Chicken & Vegetables:

4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680g)
1 lb baby potatoes, halved
2 large carrots, peeled and cut into 1-inch chunks
1 large red onion, cut into 8 wedges
1 head of broccoli, cut into florets
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon fresh thyme leaves (or 1 tsp dried)

For the Honey Glaze:

⅓ cup honey
3 tablespoons soy sauce (or tamari for gluten-free)
3 cloves garlic, minced
1 tablespoon apple cider vinegar
1 teaspoon grated fresh ginger
½ teaspoon crushed red pepper flakes (optional, for heat)

For Garnish:

1 tablespoon toasted sesame seeds
2 green onions, thinly sliced

Instructions

1. Prep and Preheat (10 minutes)

Preheat your oven to 425°F (220°C). Pat the chicken thighs thoroughly dry with paper towels—this is the secret to crispy skin! In a large bowl, toss the baby potatoes, carrots, and red onion wedges with 1 ½ tablespoons of olive oil, salt, pepper, and thyme. Spread the mixture in a single layer on a large, rimmed baking sheet.

2. Sear the Chicken (5 minutes)

While the oven heats, season the chicken thighs all over with a pinch of salt and pepper. Heat the remaining ½ tablespoon of olive oil in a large skillet over medium-high heat. Place the chicken thighs in the skillet skin-side down. Sear without moving for 4-5 minutes, until the skin is deeply golden brown and crispy. Transfer the chicken, skin-side up, on top of the potatoes and onions on the baking sheet.

3. Make the Glaze and Roast (2 minutes + 25 minutes)

In a small bowl, whisk together the honey, soy sauce, minced garlic, apple cider vinegar, ginger, and red pepper flakes. Brush half of the glaze generously over the seared chicken thighs.

Place the baking sheet in the preheated oven. Roast for 20 minutes. Remove the pan from the oven (be careful, the handle will be hot!). Scatter the broccoli florets around the pan. Brush the chicken with the remaining glaze. Return the pan to the oven and roast for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized at the edges.

4. Rest and Serve (5 minutes)

Once cooked, remove the pan from the oven. Let the chicken rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is succulent. Garnish with toasted sesame seeds and sliced green onions.

Chef’s Notes & Tips

Crispy Skin is Key: Never skip the sear! Starting the chicken in a hot skillet renders the fat and locks in that perfect crispy texture.
Vegetable Swap: Feel free to use your favorite roasting vegetables. Sweet potatoes, parsnips, bell peppers, or asparagus (added in the last 10 minutes) work beautifully.
Avoid Burning: If the glaze or vegetables begin to darken too quickly, tent the pan loosely with aluminum foil.
Sauce Bonus: For an extra sauce, carefully pour the pan juices into a small saucepan after cooking. Skim off excess fat and simmer for 2-3 minutes until slightly reduced. Serve on the side.

Nutrition Information (Per Serving)

Note: Nutritional information is an estimate calculated using an online database and may vary based on specific ingredients and portion sizes. The sodium content can be reduced by using a low-sodium soy sauce.

Why This Recipe Works

This Honey Glazed Chicken recipe is a testament to the power of simple techniques layering big flavors. The high-heat roast after a pan sear guarantees juicy meat with crackling skin, while the honey-soy glaze reduces into a sticky, savory-sweet lacquer. Roasting the vegetables in the same pan not only simplifies cleanup but allows them to soak up the delicious chicken drippings and glaze, creating a cohesive and deeply satisfying dish. It’s a foolproof formula for a memorable meal.