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Honey Roasted Chicken Thighs with Veggies

May 29, 2018 By: Skaal10 Comments

I’ve been using a lot of chicken thighs lately as they are almost always on sale at the grocery store. I can do my staple recipe, Honey Garlic Baked Chicken Thighs, but sometimes I like something a little different. This recipe for Honey Roasted Chicken Thighs and Veggies comes out perfectly! The sauce makes everything taste incredible. The sweet potatoes and asparagus worked wonderfully for me but you can use regular potatoes or green beans if you want to try something different. 

Ingredients: 

4 boneless chicken thighs

5 tablespoons butter, divided

4 tablespoons honey, divided

Salt and pepper

1 tablespoon basil

1 tablespoon oregano

2 cloves garlic, minced

1 large sweet potato, peeled and diced into 1-2 inch pieces

1/2 lb asparagus, cut into bite sized pieces

Instructions: 

1) Preheat oven to 375 degrees F. Season chicken with salt and pepper.

2) Heat a large, oven safe skillet to medium heat. Melt 3 tablespoons butter. Stir in 2 tablespoons honey. Add the chicken to the pan. Brown on each side for 4-5 minutes. Move the chicken to the sides of the skillet.

3) Add remaining butter and honey. Add sweet potatoes and stir to coat. Season with oregano and basil. Sauté for 5-7 minutes until the potatoes start to soften. Add garlic and asparagus and cook for another minute.

4) Place skillet into oven and bake for 15-20 minutes until chicken is cooked through and 165 degrees F in the middle.

Print
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Honey Roasted Chicken Thighs and Veggies

Ingredients

  • 4 boneless chicken thighs
  • 5 tablespoons butter, divided
  • 4 tablespoons honey, divided
  • Salt and pepper
  • 1 tablespoon basil
  • 1 tablespoon oregano
  • 2 cloves garlic, minced
  • 1 large sweet potato, peeled and diced into 1-2 inch pieces
  • 1/2 lb asparagus, cut into bite sized pieces

Method

  1. Preheat oven to 375 degrees F. Season chicken with salt and pepper. 
  2. Heat a large, oven safe skillet to medium heat. Melt 3 tablespoons butter. Stir in 2 tablespoons honey. Add the chicken to the pan. Brown on each side for 4-5 minutes. Move the chicken to the sides of the skillet. 
  3. Add remaining butter and honey. Add sweet potatoes and stir to coat. Season with oregano and basil. Sauté for 5-7 minutes until the potatoes start to soften. Add garlic and asparagus and cook for another minute. 
  4. Place skillet into oven and bake for 15-20 minutes until chicken is cooked through and 165 degrees F in the middle. 
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Comments

  1. 1

    CLP says

    May 30, 2018 at 3:42 pm

    Adding these ingredients to my weekend grocery list!

    Reply
    • 2

      Domesticated Wild Child says

      May 30, 2018 at 3:46 pm

      Do it! Easy and delicious!

      Reply
  2. 3

    Christina says

    May 30, 2018 at 3:43 pm

    Looks delicious!!

    Reply
    • 4

      Domesticated Wild Child says

      May 30, 2018 at 3:46 pm

      It was so good!

      Reply
  3. 5

    Caitlin says

    May 30, 2018 at 4:08 pm

    Wow this looks so delicious!

    Reply
  4. 6

    Bonnie says

    May 30, 2018 at 5:48 pm

    Mmmm! Nice easy recipe made with ingredients we typically have on hand!

    Reply
  5. 7

    LauRa says

    May 30, 2018 at 9:48 pm

    This looks incredible. (And like something I could make without completely messing it up). Thanks for sharing!

    Reply
    • 8

      Domesticated Wild Child says

      May 30, 2018 at 9:51 pm

      It is very hard to mess up. Just make sure you stir the potatoes a few times so they don’t stick to the pan.

      Reply
  6. 9

    Heather says

    May 31, 2018 at 8:18 am

    I need to try this! Thank you for sharing!

    Reply
  7. 10

    Heather says

    May 31, 2018 at 8:19 am

    This looks great! Thank you for sharing!

    Reply

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