One-Pan Honey-Garlic Glazed Chicken Thighs with Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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.

Juicy chicken thighs baked in a sticky honey-garlic glaze alongside tender roasted carrots and potatoes for an easy all-in-one meal. This American-inspired chicken recipe, ready in about 60 minutes, pairs bone-in 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: 45 min Serves 4 American cuisine 480 cal/serving

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Ingredients

6 (about 2 lbs) bone-in chicken thighs
4 medium, peeled and cut into 2-inch pieces carrots
1 lb, halved baby potatoes
3 tbsp olive oil
1/4 cup honey
3 tbsp soy sauce
4, minced garlic cloves
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1 tbsp, chopped fresh 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, 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to create the glaze.
Step 2: On a large rimmed baking sheet, toss 4 peeled and cut carrots and 1 lb halved baby potatoes with 2 tbsp olive oil and half the chopped 1 tbsp fresh thyme. Spread evenly.
Step 3: Pat dry 6 bone-in chicken thighs and place them skin-side up on top of the vegetables. Brush the chicken generously with the honey-garlic glaze, reserving some for later.
Step 4: Drizzle remaining 1 tbsp olive oil over the chicken and vegetables. Roast for 30 minutes, then brush chicken again with reserved glaze and roast for an additional 10-15 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender.
Step 5: Remove from oven and let rest for 5 minutes. Garnish with remaining fresh thyme before serving warm.