Honey-Ginger Glazed Chicken Thighs with Roasted Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs coated in a sticky-sweet honey-ginger glaze, served with perfectly roasted carrots and zucchini for a balanced, flavorful meal. This Asian-inspired chicken recipe (gluten-free), ready in about 50 minutes, pairs bone-in chicken thighs, honey, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Asian-Inspired cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F; pat 1 lb bone-in chicken thighs dry with paper towels, then season with 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp dried thyme.
  2. Step 2: Toss 8 oz sliced carrots and 1 medium diced zucchini with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet; roast for 15 minutes until tender.
  3. Step 3: Whisk together 3 tbsp honey, 2 tbsp soy sauce, and 1 tbsp minced fresh ginger in a small bowl; brush half over chicken thighs and place on the baking sheet with vegetables.
  4. Step 4: Roast for 20-25 minutes until chicken reaches 165°F internally and the glaze is bubbling and caramelized, basting once halfway with the remaining glaze.
  5. Step 5: Let rest for 5 minutes before serving to allow juices to redistribute, then garnish with extra ginger slices.

Related recipes