Honey Glazed Chicken Thighs with Roasted Vegetables
2 chicken thighs
1 carrot
2 potatoes
1 onion
2 tbsp honey
2 cloves garlic
1 sprig rosemary
3 tbsp olive oil
to taste salt
to taste black pepper
Preheat the oven to 200°C. Peel and chop the carrots, potatoes, and onion. Mince the garlic cloves. Pat dry the chicken thighs with paper towels.
In a bowl, mix 1 tbsp of olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the chicken thighs evenly.
Place the seasoned chicken thighs on a baking tray. Arrange the chopped vegetables around the chicken. Drizzle the remaining olive oil and honey over the chicken and vegetables. Roast in the preheated oven for 30-35 minutes until the chicken is cooked through and the vegetables are tender.
Once cooked, remove the tray from the oven. Baste the chicken with the juices from the tray. Serve the honey glazed chicken thighs with the roasted vegetables on a plate. Enjoy!
For a slight twist, you can add a sprinkle of chili flakes to the honey glaze for a sweet and spicy kick. You can also experiment with different herbs like thyme or oregano to vary the flavor profile of the dish.
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585
45g
45g
25g
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