Baked Honey Garlic Chicken Thighs with Creamy Mac, Greens and Bacon Cheddar Corn (Print Version)

Sticky baked honey garlic chicken thighs served with creamy mac, quick greens, and bacon cheddar corn for a full comfort-food dinner.

# Ingredients:

For the honey garlic chicken

01 - 4 bone-in, skin-on chicken thighs, about 2 1/2 lb (1.1 kg)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon smoked paprika
06 - 1/3 cup (115 g) honey
07 - 3 tablespoons low-sodium soy sauce
08 - 4 garlic cloves, minced
09 - 2 tablespoons ketchup
10 - 1 tablespoon apple cider vinegar
11 - 1 tablespoon unsalted butter, melted
12 - 2 green onions, thinly sliced

For the creamy mac

13 - 8 oz (225 g) elbow macaroni
14 - 2 tablespoons unsalted butter
15 - 2 tablespoons all-purpose flour
16 - 1 1/2 cups (360 ml) whole milk, warmed
17 - 1 1/2 cups (170 g) shredded sharp cheddar cheese
18 - 1/4 teaspoon garlic powder
19 - Salt and black pepper to taste

For the bacon cheddar corn

20 - 4 slices bacon, chopped
21 - 2 cups (300 g) corn kernels, fresh or thawed frozen
22 - 1/4 cup (60 ml) heavy cream
23 - 1/2 cup (55 g) shredded sharp cheddar cheese
24 - 1 tablespoon chopped parsley

For the greens

25 - 1 tablespoon olive oil
26 - 2 garlic cloves, thinly sliced
27 - 8 oz (225 g) chopped kale, collards, or Swiss chard
28 - 1 tablespoon apple cider vinegar
29 - Salt and black pepper to taste

# Instructions:

01 - Preheat the oven to 400°F (200°C). Pat the chicken thighs dry and place them skin side up in a lightly oiled baking dish or oven-safe skillet.
02 - Rub the thighs with olive oil, salt, pepper, and smoked paprika. Leave a little space between each piece so the chicken roasts instead of steaming.
03 - Whisk honey, soy sauce, garlic, ketchup, vinegar, and melted butter in a bowl. Spoon about three quarters of the glaze over the chicken and reserve the rest for finishing.
04 - Bake for 30 minutes. Brush with the reserved glaze, then bake 8-12 minutes more until the thickest part reaches at least 165°F (74°C). Broil 1-2 minutes for stickier edges if desired.
05 - While the chicken bakes, boil the macaroni in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
06 - Melt butter in a saucepan over medium heat. Whisk in flour for 1 minute, then slowly whisk in warm milk until smooth and thickened. Remove from heat and stir in cheddar, garlic powder, salt, and pepper. Fold in the macaroni, loosening with pasta water if needed.
07 - Cook bacon in a skillet until crisp. Add corn and cook 3-4 minutes, then stir in cream and cheddar until glossy. In another skillet, cook sliced garlic in olive oil, add greens, and saute until tender. Finish greens with vinegar, salt, and pepper.
08 - Rest the chicken for 5 minutes. Serve each thigh with creamy mac, greens, and bacon cheddar corn. Spoon pan glaze over the chicken and garnish with green onions.

# Notes:

01 - Use a thermometer for the chicken because thigh size varies.
02 - The mac thickens as it sits, so keep extra warm milk nearby for loosening.
03 - Broiling is optional but gives the glaze a stickier finish.

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