Honey Garlic Roasted Chicken Thighs with Potatoes & Carrots

• servings: Servings: 4
• total time: 2 hours 52 minutes

Ingredients

One pan, no fuss — juicy chicken with crispy skin, tender veggies, and sticky garlic-herb glaze. Perfect for weeknights and Sunday dinners.

Ingredients (Serves 4)

6 bone-in chicken thighs, skin on

1 lb baby potatoes (yellow or red), halved

2 cups baby carrots

3 tbsp olive oil

1 tbsp dried Italian seasoning

Salt & black pepper, to taste

Fresh thyme, for garnish

Honey Garlic Sauce

1/4 cup honey

2 tbsp soy sauce

4 cloves garlic, minced

1 tbsp Dijon mustard (optional, but recommended)

Directions

Prep

Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels (this helps them crisp).

Season

In a bowl, toss chicken with olive oil, Italian seasoning, salt, and pepper.

Do the same with potatoes and carrots.

Whisk Sauce

Mix honey, soy sauce, garlic, and Dijon in a small bowl.

Assemble

Place chicken, potatoes, and carrots in a single layer in a baking dish.

Pour sauce over everything and spoon to coat evenly.

Roast

Bake uncovered 45–55 minutes, or until chicken skin is golden and the internal temp reaches 165°F (74°C).

Tip: Broil for 2–3 minutes for extra caramelization.

Finish

Garnish with fresh thyme and serve hot.

Serving Ideas

With buttered rice or crusty bread

Add a squeeze of lemon for brightness

Drizzle with extra honey after baking

Quick Info

Prep: 10 min

Cook: 50 min

Total: 1 hour