If you’re looking for a dish that’s both simple and packed with flavor, these Honey-Glazed Chicken Thighs with Roasted Vegetables will leave you craving more. The combination of tender, juicy chicken thighs and a variety of roasted vegetables, all drizzled with a sweet honey glaze and seasoned with herbs, makes for a perfect weeknight dinner. With a touch of paprika for heat and fresh dill for brightness, this meal is sure to become a family favorite.
Ingredients:
- 6 bone-in, skin-on chicken thighs for added richness
- 4-5 potatoes, peeled and chopped into small pieces
- 1 bell pepper, sliced
- 1 zucchini, sliced into rounds
- 2 tbsp honey
- 150 ml chicken broth
- Olive oil, for drizzling
- Butter, for searing
- Salt, to taste
- Black pepper, to taste
- Paprika, to taste
- Fresh dill, chopped (for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 200°C (400°F) and prepare a large baking dish.
- Season the Chicken:
- Pat the chicken thighs dry with a paper towel and season generously with salt, black pepper, and paprika on both sides.
- Sear the Chicken Thighs:
- Heat a large skillet over medium-high heat. Add a drizzle of olive oil and a knob of butter. Once the butter has melted and is sizzling, place the chicken thighs skin-side down in the pan.
- Sear the chicken thighs for about 4-5 minutes on each side until golden brown and crispy. Once seared, transfer the chicken thighs to the prepared baking dish.
- Prepare the Vegetables:
- In a large bowl, toss the potato chunks, sliced bell pepper, and zucchini rounds with a drizzle of olive oil. Season with salt, black pepper, and a sprinkle of paprika. Toss to ensure the vegetables are evenly coated.
- Spread the vegetables around the chicken thighs in the baking dish.
- Make the Honey Glaze:
- In a small bowl, mix the honey with the chicken broth until well combined. Pour this mixture over the chicken thighs and vegetables, ensuring everything gets a light coating of the honey-broth mix.
- Roast the Chicken and Vegetables:
- Place the baking dish in the preheated oven and roast for 35-40 minutes, or until the chicken is cooked through (internal temperature of 75°C or 165°F) and the vegetables are tender and caramelized.
- Halfway through cooking, baste the chicken thighs with the pan juices to enhance the flavor and keep the meat moist.
- Garnish and Serve:
- Once cooked, remove the dish from the oven and let it rest for a few minutes.
- Sprinkle freshly chopped dill over the chicken and vegetables for a fresh, herbal finish.
Conclusion:
This Honey-Glazed Chicken Thighs with Roasted Vegetables offers the perfect balance of sweet and savory flavors. The crispy chicken skin, the sweetness of honey, and the soft, roasted vegetables make for a comforting and mouthwatering meal. The addition of fresh dill elevates the dish with a bright, herby note, making it a perfect choice for any dinner table. Simple to prepare yet packed with flavor, this recipe will quickly become a household favorite!