Air Fryer Honey Garlic Chicken with Roasted Fall Vegetables

Crispy, sweet-and-savory chicken thighs cooked in the air fryer, served alongside a medley of roasted autumn vegetables like Brussels sprouts, butternut squash, and carrots.

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Prep Time 15

Cook Time 25

Servings 4

Ingredients

2 lbs boneless skinless chicken thighs
1/2 cup honey
1/4 cup soy sauce
4 cloves garlic minced
2 tsp dried thyme
1/2 tsp black pepper
2 lbs Brussels sprouts trimmed and halved
2 medium butternut squash peeled, seeded, and cubed
4 carrots peeled and sliced into 1-inch pieces
1/4 cup olive oil
2 tsp salt

Instructions

In a shallow bowl, whisk together the honey, soy sauce, minced garlic, dried thyme, and black pepper. Add the chicken thighs and toss to coat evenly.
Preheat the air fryer to 400°F (200°C).
In a large bowl, toss the Brussels sprouts, butternut squash cubes, and carrot slices with olive oil and salt.
Transfer the coated chicken thighs to the air fryer basket in a single layer and cook for 12 minutes.
Meanwhile, spread the vegetable mixture on a baking sheet and roast in the oven at 400°F (200°C) for 20-25 minutes, stirring halfway through.
After 12 minutes, flip the chicken thighs and cook for an additional 8-10 minutes, or until the internal temperature reaches 165°F (74°C).
Serve the crispy honey garlic chicken thighs with the roasted fall vegetables on the side.