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Easy Honey Garlic Chicken with Roasted Carrots

Honey garlic chicken with roasted carrots is a one-pan dinner with tender chicken thighs, caramelized carrots, and a glossy soy-honey glaze. Roast the carrots and chicken on the same baking sheet, then serve with reserved sauce.
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Prep Time 15 minutes
Cook Time 38 minutes
resting 5 minutes
Total Time 58 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the chicken and carrots
  • 1.5 lb carrots peeled and cut into 1/2-inch diagonal slices
  • 1 tbsp olive oil
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper divided
  • 1.5 lb chicken thighs boneless, skinless (4 thighs)
For the honey garlic sauce
  • 0.33 cup honey
  • 0.25 cup low-sodium soy sauce
  • 3 cloves garlic minced
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch
  • 1 tbsp water

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Roast the carrots
  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Toss the carrots with the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper, then spread them in a single layer.
  4. Roast the carrots for 10 minutes.
Make the honey garlic sauce
  1. While the carrots roast, whisk the honey, soy sauce, garlic, rice vinegar, cornstarch, and water in a small saucepan.
  2. Bring the sauce to a simmer over medium heat and cook for 1 to 2 minutes, stirring, until glossy and slightly thickened.
  3. Set aside 2 tablespoons of the sauce for serving.
Roast and glaze the chicken
  1. Move the carrots toward the edges of the pan and place the chicken in the open space.
  2. Season the chicken with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Roast for 15 minutes.
  4. Brush the chicken with the sauce remaining in the saucepan.
  5. Roast for 8 to 12 minutes, until the thickest part of each thigh reaches 165°F and the carrots are tender; roast for 3 to 5 minutes longer if needed.
  6. Rest the chicken for 5 minutes.
  7. Serve the chicken with the carrots and reserved sauce.

Notes

For juicy chicken, check the thickest part of each thigh with an instant-read thermometer. Refrigerate leftovers in an airtight container for 3 to 4 days; freeze for up to 3 months. For a gluten-free variation, use gluten-free tamari in place of the soy sauce.