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!
Ingredients
- 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
Directions
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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