Honey-Sriracha Sheet Pan Chicken & Veggies

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Crispy chicken thighs and roasted sweet potatoes and broccoli come together in one pan with a sticky-sweet glaze that’s ready in 40 minutes. This American-inspired sheet-pan recipe (gluten-free), ready in about 40 minutes, pairs chicken thighs, sweet potatoes, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1.5 lbs chicken thighs
• 2 medium, peeled and cubed sweet potatoes
• 2 cups broccoli florets
• 3 tbsp olive oil
• 2 tbsp sriracha sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then toss with 1 tbsp olive oil, garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated.
2. Step 2: Toss sweet potatoes and broccoli with remaining 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until vegetables are evenly coated.
3. Step 3: Arrange chicken and vegetables in a single layer on a parchment-lined baking sheet. Bake at 400°F (200°C) for 20 minutes until chicken is golden and vegetables are tender.
4. Step 4: Whisk sriracha, honey, and 1 tbsp water in a small bowl until smooth. Drizzle over chicken and veggies, then return to oven for 5 minutes until glaze bubbles and thickens slightly.