🍯 Honey-Chili Glazed Chicken with Roasted Vegetables

This one-pan chicken dinner combines juicy, crispy-skinned thighs with tender roasted potatoes and carrots, all coated in a sticky, sweet-spicy glaze. Easy to prep, hard to resist!

🕒 Quick Recipe Card

Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: ~1 hour
Servings: 4–5
Dietary Tags: Gluten-Free Option, Dairy-Free Option

🛒 Ingredients

🐔 Chicken & Veggies

• 5 chicken thighs, skin-on

• Salt & black pepper, to taste

• 5 medium potatoes, chopped into chunks

• 2 carrots, coarsely chopped

• 3 garlic cloves, minced

• 1 small onion, finely chopped

• 1 small bunch of fresh parsley, chopped (for garnish)

🍯 Honey-Chili Sauce

• 50g (¼ cup) butter

• 80g (¼ cup) honey (or maple syrup for vegan)

• 80g (¼ cup) sweet chili sauce

• 50ml (⅓ cup) soy sauce (or tamari for gluten-free)

• 1 tbsp Dijon mustard

🔪 Instructions

1️⃣ Prep Oven & Ingredients

• Preheat oven to 400°F (200°C).

• Season chicken thighs with salt and pepper.

• Place chopped potatoes, carrots, onion, and garlic in a large baking dish or sheet pan.

2️⃣ Make the Honey-Chili Glaze

• In a small saucepan over medium heat, melt the butter.

• Stir in honey, sweet chili sauce, soy sauce, and Dijon mustard.

• Simmer gently for 2–3 minutes, stirring occasionally. Remove from heat.

3️⃣ Assemble the Dish

• Nestle the seasoned chicken thighs on top of the veggies in the pan.

• Pour the honey-chili sauce evenly over everything, ensuring chicken and veggies are coated.

4️⃣ Bake

• Roast uncovered for 45–55 minutes, or until chicken is cooked through (internal temp 165°F) and skin is golden.

• Stir the vegetables halfway through for even roasting and caramelization.

5️⃣ Garnish & Serve

• Let rest for 5 minutes before serving.

• Sprinkle with chopped parsley and serve directly from the pan. Pairs beautifully with a simple side salad or crusty bread.

💡 Tips for Success

• Extra caramelization? Broil the dish for the last 3–5 minutes.

• Use boneless thighs or breasts if preferred—reduce cook time by 10–15 minutes.

• Want more heat? Add chili flakes or sriracha to the glaze.

🧊 Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze for up to 1 month. Thaw and reheat in the oven at 350°F.

• Reheat: Oven is best to keep the skin crispy. Microwave if needed (remove skin first for best texture).

🔎 Nutrition & W-W Points (per serving, based on 5 servings)Estimated Nutrition:
Calories: ~470 | Protein: ~28g | Carbs: ~38g | Fat: ~24g

W-W Points:
➡️ 9–10 Points (includes chicken thigh with skin, butter, honey, and potatoes)

Lighter Option (skinless chicken thighs, light butter, and less honey):
➡️ 6–7 Points

W-W Points will vary based on substitutions and brands. For best results, track using your W-W app.

❓ FAQs

Q: Can I use boneless chicken?
A: Yes, reduce baking time to about 30–35 minutes and use a thermometer to ensure doneness.

Q: What can I use instead of honey?
A: Maple syrup works great and keeps the glaze vegan-friendly.

Q: Can I prep this ahead?
A: Yes, marinate the chicken in the glaze overnight and roast when ready!

📝 Final Thoughts

This Honey-Chili Chicken is a flavor-packed family dinner with minimal cleanup. Whether you’re meal-prepping for the week or serving guests, it delivers a balance of sweet, tangy, and savory comfort in every bite.