Honey Soy Glazed Chicken Thighs with Green Beans

A sheet-pan side built around chicken thighs and green beans coated in a honey-soy glaze. The chicken roasts until browned and cooked through while the beans pick up some of the glaze and stay crisp-tender.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 45 ml soy sauce
• 30 ml honey
• 15 ml rice vinegar
• 10 g garlic finely grated or minced
• 10 g fresh ginger finely grated
• 4 g cornstarch
• 5 ml neutral oil
• 680 g bone-in, skin-on chicken thighs patted dry
• 3 g salt
• 1 g black pepper freshly ground
• 340 g green beans trimmed
• 10 ml neutral oil
• 6 g toasted sesame seeds for garnish
• 20 g scallions thinly sliced for garnish

Instructions

1. Heat the oven to 220°C. Line a large sheet pan with parchment. In a small bowl, whisk together the soy sauce, honey, rice vinegar, garlic, ginger, cornstarch, and 5 ml of the neutral oil until smooth. The glaze is smooth and free of dry cornstarch streaks.
2. Season the chicken thighs with the salt and black pepper, then toss them with half of the glaze. Arrange the thighs skin-side up on the sheet pan. The chicken is evenly coated and arranged in a single layer.
3. Toss the green beans with the remaining neutral oil and the remaining glaze, then scatter them around the chicken on the pan. Keep the beans in a loose layer so they roast rather than steam. The pan is full but not crowded, with beans distributed around the thighs.
4. Roast for 20 minutes, then rotate the pan and continue roasting 5 to 8 minutes more, until the chicken reaches 74°C in the thickest part and the skin is browned. The beans should be crisp-tender with some blistered edges. Chicken is fully cooked and the glaze has thickened on the pan.
5. If using, finish with sesame seeds and scallions. Serve immediately from the pan, spooning any glaze from the tray over the chicken and beans. The garnish is fresh and the glaze clings to the food.