Low FODMAP One-Pan Honey Garlic Chicken
Total time45 min
Prep time10 min
Cook time35 min
4.9(14)
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Learn more →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
For the sauce
- 5 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ⅓ cup honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than 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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