Honey-Glazed Chicken & Veggie Sheet Pan

By AislePrompt Editorial · ·

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.

One-pan baked chicken thighs and colorful vegetables with a sweet honey-tarragon glaze, requiring minimal cleanup and no messy fingers. This American-inspired kid-friendly recipe, ready in about 40 minutes, pairs chicken thighs, carrots, broccoli 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 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: 25 min Serves 4 American cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Cut 1.5 pounds chicken thighs into 1-inch pieces and place on a parchment-lined sheet pan.
  2. Step 2: Peel and slice 2 medium carrots into 1/4-inch coins, then cut 1 head broccoli into small florets and 1 red bell pepper into thin strips.
  3. Step 3: Toss chicken, carrots, broccoli, and bell pepper with 3 tablespoons olive oil, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, and a pinch of salt until evenly coated.
  4. Step 4: Spread vegetables and chicken in a single layer on the sheet pan, ensuring pieces aren't crowded.
  5. Step 5: Drizzle with 2 tablespoons honey and toss gently to coat all pieces.
  6. Step 6: Bake for 25-30 minutes, stirring once halfway through, until chicken is golden brown and vegetables are tender with slightly crispy edges.

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