Crispy Honey-Garlic Chicken Thighs with Broccoli

Honey-garlic chicken draws from Chinese-American takeout favorites where sweet honey meets savory soy and punchy garlic. This one-pan version crisps bone-in thighs in a hot oven, then finishes with broccoli and a glossy ginger-kissed glaze.

Serves 4 · 12 min prep · 40 min cook

Estimate for one serving

• 540 cal
• 44g protein
• 22g carbs
• 30g fat

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Ingredients

• 8 pieces about 2.5 lb bone-in skin-on chicken thighs
• 1.5 tsp salt
• 3/4 tsp black pepper
• 1 tsp garlic powder
• 1.5 lb broccoli florets
• 2 tbsp olive oil
• 1/4 cup honey
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 4 cloves fresh garlic
• 1 tbsp fresh ginger
• 1 tsp sesame seeds
• 3 green onions

Instructions

1. 1Preheat oven to 425°F. Pat chicken thighs very dry and season all over with salt, black pepper, and garlic powder.
2. 2Arrange thighs skin-side up on a large rimmed sheet pan, leaving space between pieces. Roast 20 minutes to start rendering the fat and crisping the skin.
3. 3While chicken roasts, toss broccoli florets with olive oil and salt.
4. 4In a small bowl whisk honey, soy sauce, rice vinegar, minced garlic, and grated ginger into a glossy glaze.
5. 5After the first 20 minutes, scatter broccoli the chicken. Brush half the honey-garlic glaze over the chicken skin.
6. 6Return the pan to the oven and roast another 15 to 18 minutes until chicken reaches 175°F at the thickest part, skin is deep golden and crackly, and broccoli is charred at the edges.
7. 7Brush remaining glaze over the hot chicken and let everything rest on the pan 5 minutes so juices settle and glaze sets.
8. 8Sprinkle sesame seeds and sliced green onions over the top.
9. 9Serve two thighs per person with a big scoop of roasted broccoli, spooning any pan juices over the meat.