Baked Honey-Glazed Chicken with Roasted Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A golden, sticky-sweet chicken dish paired with caramelized carrots and parsnips, roasted to perfection in a single sheet pan. This american-inspired sheet pan (gluten-free) ready in about 55 minutes pairs pounds chicken thighs, tablespoons honey, tablespoons olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels and season with 1 teaspoon salt and 1/2 teaspoon pepper.
  2. Step 2: Cut carrots and parsnips into 1-inch chunks. Place on a large sheet pan, add chopped garlic, thyme, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss to coat evenly.
  3. Step 3: Roast vegetables for 15 minutes while preparing chicken.
  4. Step 4: Remove sheet pan from oven and arrange chicken thighs on top of vegetables. Drizzle with honey and remaining 1 tablespoon olive oil.
  5. Step 5: Return to oven and roast for 25 minutes, or until chicken reaches 165°F internally and vegetables are tender. Let rest for 5 minutes before serving.

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Frequently asked questions

How long does Baked Honey-Glazed Chicken with Roasted Root Vegetables take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Honey-Glazed Chicken with Roasted Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds chicken thighs from drying out.

Can I substitute ingredients in Baked Honey-Glazed Chicken with Roasted Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Honey-Glazed Chicken with Roasted Root Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Honey-Glazed Chicken with Roasted Root Vegetables gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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