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- 4 boneless, skinless chicken thighs - 2 cups fresh green beans, trimmed - 1/4 cup honey - 3 tablespoons soy sauce - 3 cloves garlic, finely minced - 1 tablespoon extra virgin olive oil - 1 teaspoon ground ginger - 1/2 teaspoon freshly cracked black pepper - Sea salt to taste - 1 teaspoon sesame seeds - Fresh herbs like cilantro or parsley Gathering the right ingredients is key to making this dish shine. Chicken thighs bring juicy flavor, while fresh green beans add a nice crunch. Honey and soy sauce together create a sweet and savory sauce that makes every bite special. For the marinade, garlic and ground ginger pack a punch. They give the chicken a deep taste. Olive oil helps the marinade stick to the chicken and adds richness. Black pepper adds a hint of spice, and sea salt brings out all the flavors. I like to finish the dish with sesame seeds and fresh herbs. These optional garnishes not only add texture but also brighten up the plate. You can use cilantro or parsley, depending on your taste. With these ingredients ready, you will set the stage for a meal that is both simple and delightful. 1. First, preheat your oven to 400°F (200°C). This step is key for even cooking. 2. Next, line a large baking sheet with parchment paper. This makes cleanup easy later on. 3. In a mixing bowl, whisk together the following: - 1/4 cup honey - 3 tablespoons soy sauce - 3 cloves garlic, finely minced - 1 tablespoon extra virgin olive oil - 1 teaspoon ground ginger - 1/2 teaspoon freshly cracked black pepper This mixture is your marinade. It will add great flavor to the chicken and green beans. - To marinate chicken thighs properly, use a large resealable plastic bag or a shallow dish. Place the chicken thighs inside. - Pour half of the marinade over the chicken. Make sure each piece is well coated. Seal the bag or cover the dish. - For best flavor, let the chicken marinate in the fridge for at least 30 minutes. If you have more time, two hours is even better. - After marinating, take the chicken from the fridge. Discard any leftover marinade used for the chicken. - Arrange the marinated chicken thighs on the prepared baking sheet. - Use the same bowl with the marinade. Add the trimmed green beans, tossing them to coat well. - Spread the green beans around the chicken on the baking sheet. - Bake everything in your preheated oven for 25 to 30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C) and is no longer pink in the center. The green beans should stay tender but still have a nice crunch. - Once done, take the baking sheet from the oven. Let the chicken and green beans rest for about 5 minutes. This helps the juices redistribute. - Before serving, sprinkle sesame seeds over the chicken and green beans for added crunch and a nice look. To boost your marinade, try adding a splash of rice vinegar. It adds a tangy kick. You can also mix in some red pepper flakes for heat. Marination time is key. Letting your chicken sit in the marinade for at least 30 minutes helps it soak up those yummy flavors. For the best taste, aim for two hours. This allows the honey and garlic to really shine. To check if your chicken is done, use a meat thermometer. The safe internal temperature is 165°F (75°C). If you don’t have a thermometer, cut into the thickest part. The meat should be white, with no pink inside. For crispy green beans, make sure they are spread out on the sheet pan. If they are crowded, they will steam instead of roast. A little space helps them get nice and crunchy. For a fun twist, serve the dish right on the baking sheet. It looks rustic and inviting. If you want to plate it, add fresh herbs like cilantro or parsley on top. They make the dish pop! Pair your meal with fluffy rice or crispy bread to soak up the sauce. A light salad on the side adds freshness and color to your plate. {{image_4}} You can make this dish healthier by swapping chicken thighs for chicken breasts. Chicken breasts have less fat and still taste great. Try using different vegetables too. Bell peppers and broccoli work well and add color. To boost the taste, add spices or herbs to the marinade. Try using paprika for a smoky flavor or fresh basil for a touch of brightness. You can also incorporate different sauces. Teriyaki sauce or hoisin sauce can give you a new twist on the original recipe. This recipe shines as a sheet pan dinner, but you can switch it up. You may choose stovetop preparation for a quicker meal. If you want a complete dish, make it a one-pot meal with rice or quinoa. Both options soak up the flavors and make it more filling. After enjoying your honey garlic chicken and green beans, store leftovers in the fridge. Use an airtight container to keep the flavors fresh. This dish stays good for up to three days. Make sure to cool it to room temperature before sealing it up. To freeze, pack the chicken and green beans in freezer-safe containers. Leave some space at the top, as the food expands when frozen. You can freeze it for up to three months. When you're ready to eat, defrost it overnight in the fridge. For reheating, bake it at 350°F (175°C) until heated through. When reheating, use the oven or a skillet. This keeps the chicken juicy. For the green beans, add a splash of water in the pan and cover it. This helps them stay crisp. Avoid the microwave, as it can make the beans soggy. Enjoy your meal! Yes, you can use frozen green beans. They will need a bit more time to cook. Frozen beans may also be softer than fresh ones. I suggest cooking them for about 5 extra minutes. This helps them get tender but not mushy. Keep an eye on them to avoid overcooking. If you need a honey substitute, try maple syrup or agave nectar. Both offer sweetness but change the flavor slightly. Maple syrup gives a richer taste, while agave is milder. Use the same amount as honey. You can also try brown sugar, but dissolve it first in a bit of water. To make this dish gluten-free, use gluten-free soy sauce. Many brands offer this option. You can also use coconut aminos as a tasty alternative. Make sure to check labels for hidden gluten in sauces. Keeping the chicken and green beans fresh will help maintain the great flavor. This recipe for marinated chicken thighs with green beans is simple and delicious. You learned about choosing the right ingredients and marinating them to maximize flavor. I shared tips for cooking and serving options that will impress anyone. Don't forget, you can switch up the ingredients for a healthier meal or different flavors. Enjoy storing and reheating leftovers for easy meals later. Remember, cooking should be fun and creative!

Honey Garlic Chicken and Green Beans Sheet Pan

Savor the flavors of Honey Garlic Chicken and Green Beans Sheet Pan Delight with this easy recipe! Combining tender chicken thighs and vibrant green beans, all roasted to perfection in a sweet and savory marinade, this dish is perfect for weeknight dinners. In just an hour, you’ll have a delicious meal that’s easy to prepare and clean up. Click through to discover the full recipe and impress your family with this delightful dish!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups fresh green beans, trimmed

1/4 cup honey

3 tablespoons soy sauce

3 cloves garlic, finely minced

1 tablespoon extra virgin olive oil

1 teaspoon ground ginger

1/2 teaspoon freshly cracked black pepper

1 teaspoon sesame seeds (for a savory garnish)

Sea salt to taste

Instructions
 

Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to simplify cleanup.

    In a mixing bowl, whisk together the honey, soy sauce, minced garlic, ground ginger, olive oil, and black pepper. This will be your flavorful marinade.

      Place the chicken thighs into a large resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and allow the chicken to marinate in the refrigerator for a minimum of 30 minutes, and for optimal flavor, up to 2 hours.

        After marination, retrieve the chicken from the fridge and arrange it on the prepared baking sheet, discarding any remaining marinade used for the chicken.

          In the same bowl holding the marinade, add the trimmed green beans and toss them until they are fully coated with the remaining marinade. Spread the green beans around the chicken thighs on the baking sheet.

            Bake everything in your preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is no longer pink in the center. The green beans should remain tender yet retain a pleasing crunch.

              Once cooked, remove the baking sheet from the oven and let the chicken and green beans rest for about 5 minutes to allow the juices to redistribute.

                Before serving, lightly sprinkle sesame seeds over the chicken and green beans for an added crunch and aesthetic appeal.

                  Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4

                    - Presentation Tips: For a charming rustic appearance, serve directly from the sheet pan. Alternatively, plate individual servings of the chicken and green beans on dinner plates, garnishing with fresh herbs such as cilantro or parsley to enhance the dish's vibrancy.