Honey Roasted Chicken Thighs with Veggies

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.

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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