Honey Garlic Roasted Chicken with Veggies Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate crispy skin on your chicken thighs, try dry-brining them in the refrigerator overnight. Simply leave the chicken thighs uncovered on a wire rack set inside a baking sheet in the fridge.

The cold, dry air of the refrigerator dehydrates the skin, which allows it to render fat much faster and crisp up beautifully during roasting. This simple, hands-off step makes a massive difference in the final texture of the skin.

When cutting your vegetables, aim for size consistency to ensure they cook evenly. Cut the potatoes into relatively small one-inch cubes so they soften at the same rate the chicken cooks.

If the potatoes are cut too large, they will remain hard in the center by the time the chicken is finished. Similarly, keep the broccoli florets medium-sized so they char beautifully on the edges without turning completely soft or burning before the roasting time is complete.

Variations

• Spicy Honey Garlic: Add one teaspoon of red pepper flakes or a tablespoon of sriracha to the honey garlic glaze for a sweet and spicy kick.
• Sesame Ginger Twist: Stir one teaspoon of toasted sesame oil and a teaspoon of freshly grated ginger into the glaze, and garnish with sesame seeds.
• Lemon Herb Honey Chicken: Add two tablespoons of fresh lemon juice and a teaspoon of dried thyme to the glaze for a bright, citrusy profile.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 to 4 days, cooling for no more than 2 hours beforehand.

Freezer

Freeze the chicken and potatoes in a freezer-safe container for up to 2 months; broccoli may become soft upon thawing.

Reheat

Reheat in a 350°F (175°C) oven for 10 to 15 minutes until the chicken reaches an internal temperature of 165°F (74°C).

Store any leftovers in an airtight container in the refrigerator for up to three to four days. To preserve the quality, let the chicken and roasted vegetables cool to room temperature for no more than two hours before sealing and refrigerating. Keep the extra glaze or pan juices with the chicken to keep the meat moist. Reheat gently to enjoy the flavors at their best.

You can easily prep the components of this dish a day in advance to save time on busy weeknights. Wash and chop the potatoes, broccoli, and bell peppers, then store them in separate airtight containers in the refrigerator. You can also whisk the honey and minced garlic glaze together and store it in a sealed jar. When ready to cook, simply assemble and roast according to the recipe.

Serving ideas

Serve this gorgeous honey garlic roasted chicken and vegetable medley directly from the warm casserole dish for an inviting, family-style presentation. The vibrant green broccoli, bright red bell peppers, and golden-brown potatoes create a stunning visual contrast against the glossy, mahogany-glazed chicken.

Spoon the sweet and savory pan juices from the bottom of the glass dish generously over the chicken and roasted vegetables just before serving to keep everything moist and flavorful.

This all-in-one meal is incredibly satisfying on its own, but it also pairs beautifully with a simple side dish. Serve it alongside a fresh, crisp green salad tossed in a light vinaigrette to balance the rich, sweet glaze of the chicken.

For an extra comforting meal, you can serve the chicken and vegetables over a bed of fluffy white rice or quinoa, which will soak up every drop of the delicious honey garlic sauce and make the meal even more filling.

Frequently asked questions

Recipe card

Honey Garlic Roasted Chicken with Veggies

Prep 15 minCook 45 minRest 5 minTotal 1 h 5 minServes 4

Ingredients

• 4 skin-on, bone-in chicken thighs (about 1.5 pounds)
• 2 medium russet potatoes, scrubbed and cubed
• 2 cups broccoli florets, cut into bite-sized pieces
• 1 large red bell pepper, cored and chopped
• 1/3 cup honey
• 4 cloves garlic, minced
• 2 tbsp fresh flat-leaf parsley, finely chopped

Instructions

1. Preheat the oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels. Place the chicken thighs and cubed potatoes into a large, round glass casserole dish, arranging the chicken skin-side up.
2. Roast the chicken thighs and cubed potatoes in the preheated oven for 20 minutes, allowing the chicken skin to begin rendering its natural juices.
3. While the chicken and potatoes are roasting, whisk together the honey and minced garlic in a small bowl until the mixture is smooth and completely combined.
4. Carefully remove the glass casserole dish from the oven. Toss the broccoli florets and chopped red bell peppers into the dish around the chicken and potatoes. Return the dish to the oven and roast for an additional 15 minutes.
5. Remove the dish from the oven. Use a pastry brush to generously coat the crispy chicken skin with the honey garlic glaze, letting the excess glaze drip onto the surrounding vegetables. Return to the oven and roast for 10 minutes, or until the chicken reaches a safe internal temperature of 165°F (74°C) and the glaze is bubbling.
6. Remove the casserole dish from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute. Sprinkle the chopped fresh parsley over the entire dish before serving hot directly from the pan.

Estimated nutrition per serving

Calories

415

Protein

24 g

Carbohydrates

46 g

Fat

15 g

Fiber

4 g

Sugar

23 g

Sodium

95 mg

Automatic estimate from the ingredient list, not laboratory-verified.