One-Pan Honey Garlic Chicken with Roasted Vegetables

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

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.

A simple sheet pan meal featuring tender chicken thighs glazed with a honey garlic sauce alongside caramelized roasted vegetables. This American-inspired meal-prep recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, carrots, baby potatoes 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.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 480 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
3 medium, peeled and cut into 1-inch chunks carrots
1 lb, halved baby potatoes
3 cups broccoli florets
3 tbsp olive oil
1/4 cup honey
3 tbsp soy sauce
5 minced garlic cloves
1 tbsp apple cider vinegar
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, whisk together 1/4 cup honey, 3 tbsp soy sauce, 5 minced garlic cloves, and 1 tbsp apple cider vinegar until combined.
Step 2: On a large rimmed baking sheet, toss 3 peeled and chunked medium carrots, 1 lb halved baby potatoes, and 3 cups broccoli florets with 3 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme until evenly coated.
Step 3: Arrange 6 bone-in, skin-on chicken thighs skin side up on the vegetables, then brush each piece generously with the honey garlic sauce.
Step 4: Roast in the oven for 35-40 minutes until the chicken skin is golden and crisp and an internal thermometer inserted into the thickest part reads 165°F, stirring the vegetables halfway through for even caramelization.