Gluten Free One-Pan Honey Garlic Chicken

Total time45 min

Prep time10 min

Cook time35 min

Gluten Free One-Pan Honey Garlic Chicken

Bone-in, skin-on chicken thighs get seared until the skin turns deep golden and crackly, then finish roasting in the same skillet so every bit of flavor stays put. The sauce is where this dish shines: minced garlic bubbles with honey, a splash of vinegar, and a touch of heat from red pepper flakes, thickening into a glossy glaze that clings to the chicken as it roasts. A scatter of fresh parsley at the end brightens the whole pan before it hits the table. It's a genuinely simple weeknight dinner — one skillet, minimal cleanup, and a sauce good enough to spoon over rice or roasted vegetables. This one's a great option for a gluten free dinner rotation, no fuss required to make it work.

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Ingredients

4 servings

4 bone-in, skin-on chicken thighs (about 2 lb total)
½ tsp kosher salt
¼ tsp black pepper
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the sauce

5 cloves garlic, minced
⅓ cup honey
3 tbsp low-sodium soy sauce
1 tbsp apple cider vinegar
1 tsp cornstarch
¼ tsp red pepper flakes (optional)

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Pat the chicken thighs thoroughly dry with paper towels, then season all over with the salt and pepper.
2
In a small bowl, whisk together the honey, soy sauce, apple cider vinegar, and cornstarch until smooth. Set aside.

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