Chicken dinners are always welcomed at our house. A dinner that usually pleases everyone, is easy to cook and easy on the budget. This Oven Roasted Honey Garlic Chicken Dinner was no exception and will be going on repeat for the future. A sweet garlicky sauce, tender chicken and a few roasted vegetables, a complete dinner.
What day are we on now? Who even knows anymore. I got to say, back back in mid March when this whole thing took the world by storm, I never imagined we would still be locked up in our homes six weeks later. I somehow naively assumed life would be back to normal in the blink of an eye. Wrong. I think we’re all establishing new home routines that are quite possibly here to stay for a while. As much and I enjoy running around the garden with my husband at 8 am (no joke!), taking a stroll seaside has much more appeal.
So for now, we all stay home, continue to do whatever work we can, find activities to keep us busy (no problem there), and eat and and drink far too much.
And on the eating front, let’s look at the chicken.
what were using
I’m using skinless chicken thighs for this recipe but you can use them with skin on if you prefer. Just keep in mind, you will get more grease in your sauce at the end.
I’m just using a couple of carrots, celery and onion. The rest of it you see is to make the Honey Garlic Sauce that you might remember me posting last week. But the full recipe that sauce is below with the chicken
first make the sauce
Last week I made a post for this Honey Garlic Sauce. And it’s the sauce I’m using in this recipe. So, I’ll go over it here as well.
Start by finely dicing the onion. Chop it really fine so that you don’t end up with any big pieces. And crush the garlic through a garlic press.
Toss it in a small saucepan with the butter and set it over medium heat.
Cook the onions down for about 5 minutes until they soften and are a light golden colour. Next, add the rest of the ingredients, stir and bring to a gentle simmer for 5 minutes.
Remove from heat and you are done and dusted! Easy, just like I said it would be.
sauce ready to use
Just set aside the sauce while you get the things ready for the chicken
Prepare the chicken
Before we get going, preheat your oven. Always do this first, so it’s nice and hot when you’ve finished preparing your dish. Preheat to 375 degrees F.
Peel and slice the carrots in rounds. Dice the celery and the onions.
Place the chicken in an oven proof dish and season with salt and pepper. I’m using skinless chicken thighs. If you prefer you can use chicken thighs with the skin on. Just remember this will yield more pan in the pan juices.
get it ready for the oven
Top the chicken with the vegetables and pour over the sauce. Ready!
At this stage you can bake it straight away or cover it, pop it in the fridge and cook it later in the day.
But in our case, we’re putting it in the oven straight away. This will cook in about 50 – 55 minutes. Take it out at about 30 minutes, pour all the pan juices over the chicken and return it to the oven for a further 25 – 30 minutes or until the chicken is cooked through.
Remove from oven and you can top it off with some fresh parsley if you like. I do this to add a splash of colour and a little freshness. It’s best to let it rest for about 5 to 10 minutes before serving.
And just like that you got your chicken dinner on the table. And you can’t beat a great chicken dinner like this one, the Roasted Spatchcock Chicken and my Lemon & Rosemary Roasted Chicken.
This is easy enough for a mid week family dinner or you can even make it a weekend dinner party idea. Much like the Honey Glazed Chicken and Carrots, it’s a great dinner. Remember, I have that feature in my recipes to change the servings. So, all recipes are adjustable which makes it easy for you! If you’re one person, no problem. Set the servings to one and bingo, it will adjust all the ingredients so you can get cooking smaller portions. And equally, you can do the same for a party of twenty. Isn’t it great?
serving ideas for The Oven Roasted Honey Garlic Chicken Dinner
Anything! We served it with just plain couscous as the sauce has so much flavour. But here’s a few more ideas if you’re looking for something a little different.
- Perfect Roast Potatoes
- Sauteed Wild Asparagus Couscous
- Caramelized Onion and Almond Rice Pilaf
- Toasted Almond Basmati Rice
- Roasted Vegetable Couscous
Hope you like what you see today and will keep coming back for more cooking ideas. Now, that time seems to be on our sides, cooking has become more appealing to many. That being said, I’m just about ready throw in the towel…ha!
Keep cooking, staying sane and doing whatever it is that gets you through the day. See you all in a few days with a weekend appetizer that you’ll all love. Enjoy your Wednesday!
get the recipe!
Oven Roasted Honey Garlic Chicken Dinner
- 6 chicken thighs
- 2 carrots peeled and sliced
- 2 celery ribs ends trimmed and chopped into one inch pieces
- 1 Onion finely chopped
- 1/2 Cup honey
- 2 Tablespoons brown sugar
- 1/2 Cup soy sauce
- 4 Tablespoons butter
- 2 Teaspoons Dijon mustard
- 4 Garlic cloves crushed
- Preheat oven to 350 degrees F
- In a small saucepan over medium heat, add the butter, garlic and onions. Stir well and lightly saute for about 5 minutes.
- Add honey, brown sugar, soy sauce and mustard. Stir well and continue to cook for a further 5 minutes. Remove from heat.
- Place the chicken in an oven proof dish and season with salt and pepper. Evenly spread the carrots and celery on top of the chicken.
- Evenly pour over the sauce and put in the oven. Roast for 30 minutes and then remove and pour all the pan juices over the chicken. Return to oven for a further 25 – 30 minutes or until the chicken has cooked through. Remove from oven and let stand 5 – 10 minutes before serving