Sheet Pan Citrus-Honey Glazed Chicken Thighs with Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Juicy chicken thighs roasted on a sheet pan with a bright citrus and honey glaze, accompanied by tender roasted carrots and bell peppers. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, carrots, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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

• 6 pieces bone-in, skin-on chicken thighs
• 3 medium, peeled and cut into 1-inch pieces carrots
• 1 large, sliced into 1-inch strips red bell pepper
• 1 large, sliced into 1-inch strips yellow bell pepper
• 3 tbsp olive oil
• 2 tbsp honey
• 1/4 cup fresh orange juice
• 2 tbsp fresh lemon juice
• 3 cloves, minced garlic cloves
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp fresh thyme leaves

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a small bowl, whisk together 2 tbsp honey, 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, 3 minced garlic cloves, 3 tbsp olive oil, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper until well combined.
2. Step 2: Place 6 bone-in, skin-on chicken thighs on a large rimmed baking sheet. Arrange 3 medium carrots cut into 1-inch pieces and 1 large each of red and yellow bell peppers sliced into 1-inch strips around the chicken. Drizzle half of the citrus-honey glaze over the chicken and vegetables, tossing the vegetables gently to coat.
3. Step 3: Roast in the preheated oven for 25 minutes, then remove from oven and spoon the remaining glaze over the chicken and vegetables. Sprinkle 1 tbsp fresh thyme leaves evenly on top.
4. Step 4: Return to oven and roast for an additional 10-15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized at the edges. Let rest 5 minutes before serving.