Honey Garlic Chicken Thighs with Roasted Vegetables: A Restaurant-Style Dinner Under $5
Some nights call for a dinner that feels a little more special, and this honey garlic chicken with roasted vegetables delivers exactly that without any real extra effort. Chicken thighs get a quick sear for a golden crust, then finish in the oven bathed in a sticky honey garlic soy glaze that turns simple pantry staples into something genuinely craveable. Roasted broccoli and zucchini round out the plate with a slight char and natural sweetness, soaking up any extra sauce that pools nearby. The whole thing comes together on one baking sheet and one skillet, keeping cleanup minimal despite the impressive result. With 38 grams of protein and a glossy, restaurant-worthy glaze, this is the kind of dinner that makes a Tuesday night feel a little more like a treat. Best of all, it stays under $5 per serving, so there’s no reason to save it for a special occasion.
Ingredients
Method
- Preheat the oven to 400°F.
- Toss broccoli and zucchini with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet.
- Roast the vegetables for 15 minutes.
- Meanwhile, whisk together honey, soy sauce, garlic, and smoked paprika in a small bowl.
- Season chicken thighs with salt and pepper.
- Heat remaining olive oil in an oven-safe skillet over medium-high heat.
- Sear the chicken thighs for 2 to 3 minutes per side until browned.
- Pour the honey garlic sauce over the chicken.
- Transfer the skillet to the oven and roast alongside the vegetables for 12 to 15 minutes until chicken reaches 165°F internally.
- Plate the chicken with the roasted vegetables and spoon any pan sauce over the top.
