Honey Roasted Chicken with Pickled Beets
Caramelized chicken thighs glazed with honey and fish sauce, served with quick-pickled beets and red onions. Sweet, tangy, and ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
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Ingredients
- 4 pieces chicken thighs, skin-on boneless
- 3 tbsp honey
- 2 tbsp fish sauce
- 2 pieces beets, medium
- 1 piece red onion, medium
- 3 tbsp white vinegar
Instructions
- 1
Slice beets and red onion into thin rounds. Toss with vinegar and a pinch of salt; set aside.
- 2
Pat chicken dry. Season with salt and pepper on both sides.
- 3
Whisk honey and fish sauce together until combined.
- 4
Place chicken skin-side up on a sheet pan. Brush with honey-fish sauce glaze.
- 5
Roast at 425°F for 18–20 minutes until skin is golden and chicken is cooked through.
- 6
Serve hot chicken alongside pickled beets and red onions.
Tools you’ll need
- sheet pan
- small bowl
- knife
- oven
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