Honey-Glazed Chicken Thighs with Crispy Roasted Veggies

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs coated in a sweet-honey glaze, roasted alongside vibrant vegetables for a hands-off weeknight dinner. This Asian-inspired sheet-pan recipe (gluten-free), ready in about 45 minutes, pairs chicken thighs, honey, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 30 min Serves 4 Asian cuisine 400 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.5 pounds chicken thighs
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon garlic
1 teaspoon fresh ginger
1.5 pounds mixed vegetables
2 tablespoons olive oil
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F (200°C). Pat 1.5 pounds boneless chicken thighs dry. In a bowl, whisk 3 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon minced garlic, and 1 teaspoon grated fresh ginger. Brush 1/4 of the mixture over chicken and set aside.
Step 2: On a large rimmed baking sheet, toss 1.5 pounds mixed vegetables (carrots, bell peppers, zucchini, cut into 1-inch pieces) with 2 tablespoons olive oil, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer.
Step 3: Arrange marinated chicken thighs on top of vegetables. Brush with remaining sauce. Roast for 25-30 minutes until chicken reaches 165°F internal temperature and vegetables are tender with caramelized edges.
Step 4: Let rest for 5 minutes before serving. Drizzle with any pan juices for extra flavor.