Honey Curried Roasted Chicken and Vegetables
Elevate your weeknight dinner routine with this Honey Curried Roasted Chicken and Vegetables recipe, a perfect harmony of bold flavors and wholesome ingredients. Juicy, bone-in, skin-on chicken thighs are marinated in a tantalizing blend of honey, curry powder, and warming spices, then roasted alongside a medley of seasoned baby carrots, red potatoes, and broccoli florets. The result? Tender, golden chicken with perfectly caramelized vegetables, all coated in a subtly sweet and savory glaze. With just 15 minutes of prep time and one pan for easy cleanup, this dish is as convenient as it is delicious. Garnished with fresh parsley for a pop of color, it’s ideal for family dinners or meal prepping, delivering balanced flavors in every bite. Perfectly tender and bursting with aromatic spice, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 cups Baby carrots
- 3 cups Red potatoes (quartered)
- 2 cups Broccoli florets
- 3 tablespoons Olive oil
- 1 tablespoon Honey
- 1.5 teaspoons Curry powder
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
In a small bowl, whisk together olive oil, honey, curry powder, paprika, garlic powder, salt, black pepper, and lemon juice to create a glaze.
Place the chicken thighs in a large mixing bowl and pour half of the glaze over them. Toss to coat the chicken evenly. Set aside to let marinate for 10 minutes.
In another large mixing bowl, combine the baby carrots, red potatoes, and broccoli florets. Drizzle the remaining glaze over the vegetables and toss until evenly coated.
Arrange the chicken thighs on the prepared baking sheet, skin-side up. Spread the coated vegetables around the chicken in an even layer.
Roast in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized. Stir the vegetables halfway through cooking to ensure even roasting.
Once roasted, remove the baking sheet from the oven and let the chicken rest for 5 minutes.
Garnish the chicken and vegetables with fresh parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
3096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.9 g | 246% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 4876 mg | 212% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 43.9 g | ||
| Protein | 186.2 g | 372% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 6066 mg | 129% | |
*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.
