Golden Honey Glazed Roast Chicken Thighs

If you’re dreaming of a one-pan dinner that delivers on flavor without a mountain of cleanup, you’ve come to the right place. This recipe for roasted chicken thighs is an absolute showstopper, bringing together succulent, fall-off-the-bone chicken with a melody of perfectly roasted vegetables. The magic lies in a savory, slightly sweet marinade that infuses every bite with incredible depth. It takes about an hour of active time to prepare, with the majority of the work being hands-off marinating. Despite its gourmet appearance, this dish is wonderfully easy to make, making it perfect for a cozy weeknight meal or a casual weekend dinner with friends. Get ready to fill your kitchen with the most irresistible aroma!

Here’s what you’ll need to create this masterpiece. Don’t worry if you can’t find a specific ingredient; I’ve included some easy swaps that work beautifully.

For the Chicken and Marinade:

• 4 large bone-in, skin-on chicken thighs (about 2 lbs or 900g)
• 1/4 cup New Orleans style marinade powder: This is a popular pre-mixed savory and slightly spicy seasoning blend you can often find at Asian supermarkets or online. If you can’t find it, you can make your own simple substitute by mixing: 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, 1 tsp black pepper, and 1/2 tsp cayenne pepper (optional, for a little kick).
• 1 tbsp cooking wine: Chinese Shaoxing wine is traditional. A dry sherry or even a splash of dry white wine is a perfect substitute.
• 2 scallions (green onions), roughly chopped
• 3 slices of fresh ginger

For the Vegetables and Glaze:

• 2 medium potatoes, scrubbed and cut into 1-inch (2.5 cm) chunks
• 1 cup shiitake mushrooms, stems removed and caps halved if large. Cremini or button mushrooms also work great.
• 1 large onion, cut into wedges
• 1 head of broccoli, cut into florets
• 2 tbsp neutral oil, like canola, vegetable, or avocado oil
• 1/2 tsp freshly ground black pepper
• 1 tbsp honey
• 1 tsp water

Now, let’s get cooking! Just follow these simple steps for a flawless result every time.

1. Prepare the Chicken: Start by giving your chicken thighs a good rinse under cold water. Pat them completely dry with paper towels—this is key for crispy skin! To help the marinade penetrate deeply and ensure the chicken cooks evenly, use kitchen shears or a sharp knife to make a slice along each side of the bone on the underside of the thigh.

2. Marinate for Maximum Flavor: Using a fork or a skewer, poke a few holes all over the chicken thighs. Place them in a large bowl or a resealable bag. Add the chopped scallions, ginger slices, cooking wine, and the New Orleans marinade powder. Use your hands to massage the marinade thoroughly into the chicken, making sure it’s coated everywhere. Cover the bowl or seal the bag and let it marinate in the refrigerator for at least 3 hours, or even overnight for the best flavor.

3. Prep the Veggies: When you’re ready to cook, preheat your oven to 355°F (180°C). Bring a small pot of water to a boil and blanch the broccoli florets for just 1 minute. Immediately drain them and run them under cold water to stop the cooking process. This little trick keeps your broccoli vibrant green and prevents it from getting mushy in the oven. Set the broccoli aside.

4. Assemble the Roasting Pan: In a large bowl, toss the potato chunks, mushrooms, and onion wedges with the neutral oil and black pepper. The marinade from the chicken will add plenty of salt, but you can add a tiny pinch if you like. Spread these vegetables in a single layer on a large roasting pan or baking sheet.

5. First Bake: Remove the chicken from the marinade, shaking off the excess ginger and scallion pieces. Place the chicken thighs skin-side up on top of the vegetables in the pan. The juices from the chicken will drip down and flavor the veggies as they cook. Place the pan on a middle-lower rack in your preheated oven and bake for 30 minutes.

6. Glaze and Finish: After 30 minutes, carefully remove the pan from the oven. Arrange the blanched broccoli florets around the chicken. In a small bowl, mix the honey with one teaspoon of water to create a smooth glaze. Brush this honey mixture generously over the chicken skin. Return the pan to the oven and bake for another 15 minutes, or until the chicken is cooked through and the skin is golden brown and beautifully caramelized.

And there you have it! Let the dish rest for a few minutes before serving. The chicken skin is crispy and sweet, the meat is incredibly tender and juicy, and the vegetables are perfectly roasted and packed with flavor absorbed from the chicken drippings. This one-pan wonder is a complete meal that feels both comforting and special. It’s hearty, satisfying, and looks absolutely stunning when brought to the table. I truly hope you give this recipe a try. It’s become a favorite in my home, and I’m sure it will be in yours too. Let me know in the comments how it turns out for you or if you added your own creative twist! Happy cooking