Honey-Soy Glazed Sheet Pan Chicken & Veggies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

One-pan perfection with juicy chicken thighs and roasted seasonal vegetables in a sticky-sweet glaze. This american-inspired sheet pan ready in about 43 minutes pairs chicken thighs, olive oil, soy sauce 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.

Ingredients

• 1.5 lb chicken thighs
• 2 tbsp olive oil
• 3 tbsp soy sauce
• 2 tbsp honey
• 4 cloves garlic
• 12 oz carrots
• 12 oz zucchini
• 1 red onion
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry, then toss with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp smoked paprika.
2. Step 2: Slice 12 oz carrots into 1-inch pieces, 12 oz zucchini into 1/2-inch half-moons, and 1 large red onion into wedges. Toss vegetables with remaining 1/4 tsp salt and 1/4 tsp black pepper.
3. Step 3: Arrange chicken and vegetables in a single layer on a parchment-lined baking sheet. Drizzle with 3 tbsp soy sauce and 2 tbsp honey, then scatter 4 minced garlic cloves over top.
4. Step 4: Roast for 25-28 minutes, flipping chicken and stirring vegetables halfway through, until chicken reaches 165°F (74°C) and vegetables are tender with caramelized edges.
5. Step 5: Let rest for 5 minutes before serving, drizzling with any pan juices.