Honey Garlic Chicken Thighs with Roasted Vegetables

Préparation

1. 1

   Season the Chicken

   Pat the 4 chicken thighs dry and season generously with salt and black pepper on both sides.

2. 2

   Sear the Chicken

   Heat a drizzle of vegetable oil and a knob of butter in a skillet over medium-high heat. Sear the chicken thighs skin-side down until golden brown, then flip and sear the other side. Remove from heat.

3. 3

   Make the Glaze

   In a small bowl, combine 1 tablespoon tomato paste, 1 tablespoon honey, 2 minced garlic cloves, a splash of soy sauce, a drizzle of olive oil, and a pinch of salt and black pepper. Mix well until smooth.

4. 4

   Prepare the Vegetables

   Chop the potatoes, carrot, bell pepper, onion, tomatoes, and eggplant into bite-sized pieces. Mince the 3 garlic cloves. Place all the vegetables in a large baking dish. Season with salt, black pepper, 1 teaspoon Italian herbs, 1 teaspoon paprika, and a drizzle of olive oil. Toss to coat.

5. 5

   Assemble and Glaze

   Nestle the seared chicken thighs on top of the seasoned vegetables in the baking dish. Brush or spoon the honey garlic glaze generously over the chicken thighs.

6. 6

   Bake Until Done

   Bake in a preheated oven at 180°C (360°F) for 25–30 minutes, or until the chicken is cooked through and the glaze is caramelized and sticky.

7. 7

   Garnish and Serve

   Remove from the oven, sprinkle freshly chopped parsley over the top, and serve hot directly from the baking dish.