This is the recipe my husband asks for on rotation. It came out of a Tuesday panic — the kids needed dinner, I had chicken thighs, tamari, and honey, and I refused to do another sad baked chicken. Four tests later, this is what we landed on.

The magic is in the glaze-to-roast sequence: you glaze halfway through, not at the start, so the honey doesn’t burn and the skin actually gets crispy. Sounds fussy. It’s one extra minute of work.

Why this works for GF + DF kitchens

Tamari (not regular soy sauce) is gluten-free, and this recipe needs zero butter or cream — the honey and a bit of toasted sesame oil do all the work. One pan. Four components. Thirty-five minutes.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 3 lbs)
• 3 tablespoons tamari (gluten-free soy sauce)
• 3 tablespoons honey
• 2 tablespoons toasted sesame oil
• 4 garlic cloves, minced
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon black pepper
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• Sesame seeds and sliced green onions to serve

Instructions

1. Preheat and prep. Heat oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels — this is non-negotiable for crispy skin.

2. Make the glaze. Whisk together tamari, honey, sesame oil, garlic, rice vinegar, ginger, and black pepper in a small bowl. Set aside 3 tablespoons of the glaze for finishing.

3. Arrange and season. Place chicken thighs skin-side up on a large rimmed sheet pan. Season with a little salt. Scatter broccoli and bell pepper around the chicken.

4. First roast. Roast for 15 minutes without touching anything.

5. Glaze and finish. Pull the pan, brush the chicken with half the remaining glaze (not the reserved portion), and return to oven for 10-12 more minutes until the skin is deeply golden and an instant-read thermometer reads 165°F at the thickest part.

6. Rest and serve. Let rest 5 minutes. Drizzle the reserved glaze over everything. Top with sesame seeds and green onions. Serve over rice.

Hannah’s note: If your oven runs hot, check at 22 minutes total. You want the glaze to caramelize, not carbonize.

Frequently asked questions

Is tamari the same as soy sauce? Tamari is brewed without wheat (most of the time — always check the label). It’s slightly richer and less sharp than regular soy sauce. San-J and Kikkoman both make certified GF tamari.

Can I use boneless, skinless thighs? Yes, but reduce cooking time to about 20 minutes total. You’ll lose the crispy skin moment, but the glaze is still great.

Can I make the glaze ahead? Absolutely. It keeps in the fridge for up to a week. It’s also excellent on salmon.

What rice do I serve with this? Jasmine rice or short-grain sushi rice absorb the pan juices beautifully. Cauliflower rice works if you’re going lower-carb.