Honey Roasted Chicken with Quick Sides
Caramelized honey-garlic chicken thighs with crispy edges, served Vietnamese-style with cucumber, carrot, herbs, and a simple soup. Complete weeknight dinner in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 4 pieces (about 1.5 lbs) Chicken thighs, boneless and skin-on
- 3 tbsp Honey
- 4 cloves Garlic, minced
- 1.5 tbsp Fish sauce
- 1 large Cucumber, sliced
- 1 large Carrot, sliced thin
- ½ cup Fresh herbs, mixed (cilantro, mint, dill, chopped)
Instructions
- 1
Pat chicken dry. Mix honey, minced garlic, fish sauce, salt, and pepper in a small bowl.
- 2
Heat oil in a 12-inch skillet over medium-high. Add chicken skin-side down, sear 5 minutes until golden and crispy.
- 3
Flip chicken. Pour honey-garlic mixture over top. Cook 6 minutes, basting occasionally, until internal temp reaches 165°F.
- 4
Transfer chicken to a plate. Scrape pan drippings into a small bowl to use as dipping sauce.
- 5
Arrange cucumber slices, carrot slices, and fresh herbs on a serving plate alongside the chicken.
- 6
Serve chicken hot with the pan sauce on the side for dipping.
Tools you’ll need
- 12-inch skillet or large fry pan
- meat thermometer
- small mixing bowl
- serving plate
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
