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Honey Garlic Chicken Thighs

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Servings: 4
  • Course: Main Dish

For a quick, easy and flavorful weeknight meal, try these sweet and tangy chicken thighs from Reynolds Kitchens® Ambassador The Recipe Rebel.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Lining your pan with Reynolds Kitchens® Pop-Up Parchment Paper makes clean up easy!


  • 1/3 cup liquid honey
  • 1 tablespoon low-sodium soy sauce
  • 3 teaspoons minced garlic
  • 1 teaspoon apple cider vinegar
  • 8 bone-in, skinless chicken thighs
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 pound baby potatoes
  • 1-1/2 cups fresh green beans, halved
  • 1 tablespoon oil
  • 1 teaspoon corn starch
  • Reynolds Kitchens® Pop-Up Parchment Sheets


Step 1

Stir together your honey garlic sauce: honey, soy sauce, garlic and vinegar. Pour half of the sauce mixture into a large freezer bag with chicken thighs and marinate for 30–60 minutes, or overnight if desired. Refrigerate remaining sauce.

Step 2

Preheat oven to 375 degrees F and line a rimmed baking sheet with a Reynolds Kitchens® Pop-Up Parchment Sheet.

Step 3

Place chicken thighs on one side of the Reynolds Kitchens® Pop-Up Parchment Sheet. Stir together salt, pepper and garlic powder. Season chicken thighs with salt mixture, reserving some for the vegetables (you’ll use about 1/3–1/2).

Step 4

Add potatoes and green beans to a medium bowl. Toss with oil and remaining salt mixture until well coated. Place vegetables on the other side of the Reynolds Kitchens® Pop-Up Parchment Sheet.

Step 5

Bake for 30 minutes at 375 degrees F.

Step 6

Meanwhile, pour remaining sauce mixture into a small saucepan and whisk in corn starch. Bring to a simmer over medium heat, cooking and whisking until thickened.

Step 7

Remove sheet pan from oven and brush chicken with thickened sauce. Bake for 5 more minutes, until chicken reaches an internal temperature of at least 165 degrees F and vegetables are tender.

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