Honey-Sriracha Glazed Chicken Thighs with Roasted Veggies
Crispy, sweet-spicy chicken thighs paired with caramelized carrots and broccoli for a satisfying, one-pan meal ready in 30 minutes. This american-inspired one pot (gluten-free) ready in about 35 minutes pairs bone-in, skin-on chicken thighs, honey, sriracha for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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 lb, bone-in, skin-on chicken thighs
- 3 tbsp honey
- 2 tbsp sriracha
- 1 tbsp soy sauce
- 1/2 tsp garlic powder
- 2 cups, sliced 1/2-inch thick carrots
- 2 cups, cut into florets broccoli
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Pat 1 lb chicken thighs dry with paper towels, then season with 1/4 tsp salt and 1/4 tsp black pepper.
- Step 2: In a small bowl, whisk together 3 tbsp honey, 2 tbsp sriracha, 1 tbsp soy sauce, and 1/2 tsp garlic powder. Brush half of the mixture over chicken thighs.
- Step 3: Toss 2 cups sliced carrots and 2 cups broccoli florets with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet. Arrange seasoned chicken thighs skin-side up on top.
- Step 4: Bake for 25 minutes until chicken reaches 165°F internal temperature and vegetables are tender-crisp, basting with remaining sauce halfway through.
- Step 5: Let rest 5 minutes before serving, drizzling any pan juices over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Sriracha Glazed Chicken Thighs with Roasted Veggies take to make?
Total time is about 35 minutes (10 min prep + 25 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 Honey-Sriracha Glazed Chicken Thighs with Roasted Veggies?
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 honey from drying out.
Can I substitute ingredients in Honey-Sriracha Glazed Chicken Thighs with Roasted Veggies?
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 Honey-Sriracha Glazed Chicken Thighs with Roasted Veggies 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 Honey-Sriracha Glazed Chicken Thighs with Roasted Veggies 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.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
This has become our go-to one pot dish. We make it weekly.
