Can I use boneless chicken thighs instead of bone-in?
Yes, boneless chicken thighs can be used, but keep in mind they may cook faster, so reduce the baking time by about 5-10 minutes. Always check for an internal temperature of 165°F (75°C).
Can I make this recipe with chicken breasts instead?
Absolutely! You can substitute chicken thighs with chicken breasts, but be aware that chicken breasts tend to be drier. You may want to adjust the cooking time and baste them more frequently to ensure they don’t dry out.
Can I make this recipe ahead of time?
Yes, this recipe can be made ahead. You can prepare the chicken thighs and vegetables, sear them, and then refrigerate them. When ready to bake, just assemble the dish and bake as instructed.
What can I serve this dish with?
This dish is versatile and pairs well with a side of rice, quinoa, or even a light salad. The roasted vegetables in the dish also provide a good balance, so additional sides aren’t necessary.
Can I make this recipe spicy?
If you enjoy spicy flavors, you can add more chili sauce, use a spicy version of sweet chili sauce, or include red pepper flakes in the marinade.
Can I make this dish dairy-free?
Yes, simply substitute the butter with a dairy-free alternative like olive oil or a vegan butter substitute.
Conclusion
This recipe brings out the best in chicken thighs, with a balance of sweet, savory, and slightly tangy flavors that will leave your taste buds wanting more. The honey, soy sauce, and Dijon mustard create a mouthwatering glaze that perfectly complements the crispy chicken and tender vegetables. Whether you’re cooking for yourself or family, this dish is sure to become a favorite in your kitchen. Plus, it’s easy enough to prepare daily, making it a go-to meal for any occasion!
