Sheet Pan Citrus-Glazed Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

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.

Tender chicken thighs roasted alongside a medley of root vegetables, all coated in a bright citrus glaze inspired by local produce. This American-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 450 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in chicken thighs
3 medium, peeled and cut into 1-inch pieces carrots
2 medium, peeled and cut into 1-inch pieces parsnips
4 small, quartered red potatoes
3 tbsp olive oil
1/3 cup fresh orange juice
2 tbsp honey
1 tbsp Dijon mustard
1 tsp garlic powder
1 1/2 tsp salt
1 tsp black pepper
1 tbsp, chopped fresh thyme

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, whisk together 1/3 cup fresh orange juice, 2 tbsp honey, 1 tbsp Dijon mustard, and 1 tsp garlic powder.
Step 2: Add 6 bone-in chicken thighs, 3 peeled and cut carrots, 2 peeled and cut parsnips, and 4 quartered red potatoes to the bowl. Toss with 3 tbsp olive oil, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tbsp chopped fresh thyme until everything is evenly coated.
Step 3: Arrange chicken and vegetables in a single layer on a large rimmed baking sheet.
Step 4: Roast in the preheated oven for 35-40 minutes, stirring the vegetables halfway through, until chicken reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
Step 5: Remove from oven and let rest for 5 minutes before serving, spooning any pan juices over the chicken and vegetables.