Honey Garlic Baked Chicken (Printable)

Juicy chicken thighs oven-baked in a sweet and savory honey garlic glaze with fresh herbs.

# What You Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs, about 3.25 to 4 lbs
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper

→ Honey Garlic Sauce

04 - 1/3 cup honey
05 - 1/4 cup soy sauce, gluten-free if needed
06 - 4 cloves garlic, minced
07 - 1 tablespoon apple cider vinegar or rice vinegar
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon chili flakes, optional

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - 1 teaspoon sesame seeds, optional

# Directions:

01 - Preheat oven to 400°F. Line a baking dish or large ovenproof skillet with foil for easy cleanup.
02 - Pat chicken thighs dry with paper towels. Season both sides evenly with salt and pepper.
03 - Place chicken thighs skin-side up in the prepared baking vessel, spacing them apart to allow even cooking.
04 - In a small mixing bowl, whisk together honey, soy sauce, minced garlic, vinegar, olive oil, smoked paprika, and chili flakes until well combined.
05 - Pour the sauce evenly over the chicken thighs and brush to coat thoroughly.
06 - Bake for 30 to 35 minutes, basting once halfway through cooking, until the chicken reaches an internal temperature of 175°F and skin is golden brown.
07 - For extra crispy skin, broil on high for 2 to 3 minutes at the end, monitoring closely to prevent burning.
08 - Remove from oven and let rest for 5 minutes before serving.
09 - Top with chopped fresh parsley and sesame seeds if desired. Serve immediately.

# Expert Advice:

01 -
  • Chicken thighs stay impossibly juicy while the skin gets crispy and caramelized, no dry chicken drama.
  • The whole thing comes together in under an hour, perfect for weeknight dinners when you're tired but want something that tastes like you tried.
  • That glaze balances sweet and savory in a way that makes people ask for seconds without realizing how simple it was.
02 -
  • Don't skip drying the chicken skin. I made that mistake once and the skin steamed instead of crisped, and I've never forgotten the disappointment.
  • Baste halfway through, not because it's fancy, but because it prevents dry spots and helps the glaze caramelize. It takes thirty seconds and changes everything.
  • The sauce will look thin at first, but it reduces and thickens as the chicken bakes. Trust the process.
03 -
  • Room temperature chicken cooks more evenly than cold chicken straight from the fridge, so take it out about 15 minutes before you start prepping.
  • If your glaze looks like it's burning on the edges, cover the pan loosely with foil for the first half of cooking, then uncover to crisp up the skin.
  • Save the pan drippings and sauce to spoon over rice or vegetables, it's too good to leave behind.
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