Honey Garlic Chicken with Herbed Rice & Roasted Veggies
Description
This comforting, balanced meal features juicy honey-garlic glazed chicken, fluffy herbed rice, and perfectly roasted seasonal vegetables. It hits all the notes—sweet, savory, aromatic, and wholesome. Perfect for weeknights yet impressive enough for guests.
Total Time Overview
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Serves: 4
Ingredients
Honey Garlic Chicken
4 boneless, skinless chicken thighs (or breasts)
2 tbsp olive oil
4 cloves garlic, minced
¼ cup honey
2 tbsp soy sauce
1 tbsp rice vinegar or lemon juice
½ tsp paprika
½ tsp black pepper
½ tsp salt
Optional: red pepper flakes for heat
Optional garnish: sesame seeds + chopped parsley
Herbed Rice
1 cup long-grain white rice (or jasmine)
2 cups chicken broth OR water
1 tbsp butter or olive oil
½ tsp garlic powder
½ tsp onion powder
1 tsp dried parsley
½ tsp dried thyme or basil
Salt to taste
Roasted Veggies
Choose any mix:
1 cup broccoli florets
1 cup carrots (sliced)
1 cup bell peppers (cubed)
1 small red onion (chunks)
2 tbsp olive oil
½ tsp salt
½ tsp pepper
½ tsp Italian seasoning
Optional: ½ tsp smoked paprika for depth
Step-by-Step Instructions
1. Roast the Veggies (Start these first!)
Time: 20–25 minutes
Preheat oven to 425°F (220°C).
On a baking sheet, toss vegetables with olive oil, salt, pepper, and Italian seasoning.
Spread evenly (don’t overcrowd—helps crisping).
Roast for 20–25 minutes, flipping halfway.
Veggies should be tender, caramelized, and slightly charred on edges.
2. Make the Herbed Rice
Time: 15 minutes active + 5 minutes resting
Rinse rice until the water runs clear.
In a pot, heat butter/olive oil on medium; add rice and sauté for 1 minute to toast it lightly.
Add broth/water, garlic powder, onion powder, parsley, thyme/basil, and salt.
Bring to a boil → cover → simmer on low for 12–15 minutes.
Remove from heat (still covered!) and let rest 5 minutes.
Fluff with a fork before serving.
3. Make the Honey Garlic Chicken
Time: 12–15 minutes
Season chicken with salt, pepper, and paprika.
Heat olive oil in a skillet over medium-high.
Sear chicken 4–5 minutes per side until browned and almost cooked through.
Lower heat to medium. Add garlic and sauté 30 seconds until fragrant.
Stir in honey, soy sauce, and vinegar/lemon juice.
Simmer 2–3 minutes, spooning sauce over chicken until thickened and glossy.
Optional: finish under the broiler for 2 minutes for extra caramelization.
4. Assembly
Serve a scoop of herbed rice, top with sliced honey garlic chicken, spoon extra glaze over top, and plate with a generous side of roasted vegetables.
Garnish with sesame seeds and fresh parsley.
Q&A Section
Q1: Can I use chicken breasts instead of thighs?
Yes. Breasts may cook slightly faster, so reduce searing time by 1–2 minutes to avoid drying out.
Q2: Can this be made ahead or meal-prepped?
Absolutely. The dish stores well for 4 days in the fridge. Keep sauce separate if you want rice to stay fluffy.
Q3: What vegetables work best?
Broccoli, carrots, zucchini, bell peppers, Brussels sprouts, and cauliflower all roast beautifully.
Q4: Can I make it spicier?
Add red pepper flakes, sriracha, or a little chili paste to the honey garlic glaze.
Q5: Can I make the glaze thicker?
Simmer it longer (1–2 more minutes) or add ½ tsp cornstarch mixed with 1 tsp water to help with thickening.
Q6: What can I substitute for honey?
Maple syrup, agave, or brown sugar all work well.
Q7: How do I avoid mushy rice?
Rinse rice thoroughly, cook on low, and do not open the lid while cooking.