- Flavorful - The honey garlic sauce brings a lovely sweet and sour taste. Recipe calls for chicken thighs which have a little more fat and a lot more flavor.
- One-Pan - It's all prepared in one pan - chicken, green beens, and cherry tomatoes, the whole meal. Prep is a snap. Great for busy mid-week meals.
- Beautiful - Flavor is most important, but I also love how this meal looks plated with the golden brown chicken next to green beens and ripe red cherry tomatoes.
Tip: Don't have an oven proof skillet. Just cover the handle tightly with aluminum foil.
Honey Garlic Chicken
- 4 bone in chicken thighs
- 1 tablespoon unsalted butter
- 2 tbsps chopped garlic
- 1 teaspoon dried thyme
- ⅓ cup honey
- 1 lb green beans trimmed
- ½ lb cherry tomatoes
- Kosher salt to taste
- ground black pepper to taste
- 1 lemon zested and juiced, start with ½ lemon, taste and add to taste (optional)
- Preheat your oven to 400°F/200°C. Season the chicken thighs with salt and pepper on both sides. Heat a large ovenproof skillet over medium heat and add 1 tablespoon of butter. Add the seasoned chicken, skin-side down, and sear on both sides until it's golden brown, about 3-5 minutes per side. Remove the chicken thighs and set them aside.
- Drain off the excess fat, leaving about 1 tablespoon in the pan, and return the skillet to medium heat. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the dried thyme, honey, and lemon zest and juice (if using). Bring the sauce to a simmer and stir to combine. Reduce the heat to low.
- Return the chicken to the pan and coat each piece with the sauce. Move the chicken to one side of the pan and add the green beans and cherry tomatoes to the open space in the pan. Transfer the skillet to the oven and bake it until the chicken is cooked through, about 20-25 minutes.
- Allow the chicken to rest for a few minutes before serving.
- If you want the sauce to be thicker, after the chicken is finished in the oven you can remove the veggies from the pan and reduce the sauce to thicken it.
- If you don't have an oven-proof skillet just cover the handle tightly with aluminum foil.