Honey Lemon Chicken with Roasted Vegetables: An Easy Yet Delicious Family Favorite
Juicy baked chicken thighs glazed with a sweet-tangy honey lemon sauce, served with colorful roasted vegetables – a complete, healthy meal with minimal cleanup.
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- Cuisine: Mediterranean
Ingredients
4 bone-in, skin-on chicken thighs,3 tbsp honey,2 tbsp lemon juice,1 tbsp olive oil,2 cloves garlic, minced,1 tsp lemon zest,½ tsp dried thyme,½ tsp salt,¼ tsp black pepper,1 lb mixed vegetables (carrots, zucchini, bell peppers, broccoli),1 tbsp chopped parsley (for garnish)
Instructions
Preheat oven to 400°F (200°C). Line baking sheet with foil.,Whisk honey, lemon juice, olive oil, garlic, zest, thyme, salt and pepper.,Toss vegetables with half the sauce. Arrange on one side of sheet.,Coat chicken with remaining sauce. Place skin-side up on other side.,Roast 25-30 minutes until chicken reaches 165°F (74°C).,Broil 2 minutes for crispy skin. Garnish with parsley.
Notes
For crispier skin, pat chicken dry before saucing,Substitute maple syrup for honey if preferred,Cut vegetables uniformly for even cooking,Double sauce for extra glaze,Bone-in breasts work too (adjust cooking time)
Nutrition
- Serving Size: 1 thigh + 1 cup vegetables
- Calories: 420
- Sugar: 18g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 110mg
