This roasted chicken is much easier than traditional grilled, but still packs a punch in the flavor department which to roasted tomatoes, spices, raisins, nuts and honey. The pomegranate salsa tastes as bright as it looks and is the perfect accompaniment to the rich grilled sauce. This recipe features Afghanistan grown almonds, raisins, olive oil, honey and chicken.
One-Pan Honey Garlic Chicken
One-Pan Honey Garlic Chicken
Preparation Time: 35 Minutes
Yield: 5 Servings
Calling all honey garlic lovers! This One-Pan Honey Garlic Chicken is a one-way ticket to flavor town - juicy chicken thighs coated in a sticky, sweet sauce that will have you licking your plate clean!
Ingredients
- 6 bone-in, skin-on chicken thighs
- salt, to taste
- pepper, to taste
- 1 tablespoon unsalted butter
- 3 cloves garlic
- 1 tablespoon brown sugar
- ¼ cup honey(85 g)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 lb green beans(450 g)
Instructions
- Preheat the oven to 400˚F (200˚C)
- Season the chicken thighs with salt and pepper.
- Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the chicken, skin-side down, and sear on both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.)
- Remove the chicken thighs from the pan and set aside. Pour out any excess fat, but leave some in for the sauce.
- Add the garlic and stir until fragrant, then add the brown sugar, honey, thyme, and oregano and stir to combine. Reduce the heat to low.
- Return the chicken to the skillet. Coat the chicken in the sauce.
- Add the green beans to the skillet.
- Bake for 25 minutes, or until the chicken is cooked through.
- Serve the chicken in warmed corn tortillas and topped with slivered purple cabbage, the pomegranate salsa and some fresh onion leafs.
Nutrition Facts
Serves: 5 Person
Calories Per Serving: 102 Kcal
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