Brown Sugar Chicken and Veggies
Savor the perfect balance of sweet and savory flavors with this irresistible Brown Sugar Chicken and Veggies recipe! Featuring tender chicken thighs coated in a mouthwatering brown sugar glaze, this one-pan meal combines roasted baby potatoes, sweet carrots, and crisp green beans for a colorful, nutrient-packed dinner that's easy to prepare. The garlic-infused glaze, with its subtle kick of paprika and soy sauce, caramelizes beautifully, creating a rich, savory-sweet coating that pairs perfectly with the buttery roasted vegetables. Ready in just under an hour, this family-friendly dish is ideal for busy weeknights and makes cleanup a breeze. Garnish with fresh parsley for a pop of color and serve hot for a hearty and wholesome meal your whole family will love! Keywords: brown sugar chicken, roasted veggies, one-pan chicken dinner, easy chicken recipe, sweet and savory chicken, family-friendly meals.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on or boneless, skinless)
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 4 tablespoons olive oil
- 2 cloves minced garlic
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby potatoes, halved
- 1.5 cups carrots, sliced into 1-inch pieces
- 1 cup green beans, trimmed
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix the brown sugar, soy sauce, olive oil (2 tablespoons), minced garlic, paprika, salt, and black pepper. Set this glaze mixture aside.
In a large oven-safe skillet or baking dish, add the halved baby potatoes and carrots. Drizzle with 2 tablespoons of olive oil and toss to coat evenly. Spread the vegetables out into an even layer.
Using a spoon or brush, generously coat the chicken thighs with the brown sugar glaze on all sides.
Nestle the chicken pieces among the vegetables in the skillet or baking dish, leaving space between each piece.
Roast in the preheated oven for 25 minutes. While roasting, toss the green beans with a little olive oil, salt, and pepper in a separate bowl.
After 25 minutes, carefully remove the skillet from the oven and add the green beans, scattering them around the chicken and other vegetables.
Dot 2 tablespoons of butter over the vegetables for extra richness, then return the skillet to the oven.
Roast for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove from the oven and let rest for 5 minutes. If desired, garnish with freshly chopped parsley before serving.
Serve hot and enjoy your flavorful Brown Sugar Chicken and Veggies meal!
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 1069 mg | 46% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 16.0 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 1395 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
