Sheet Pan Citrus-Honey Glazed Chicken Thighs with Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 55 minutes pairs bone-in, skin-on chicken thighs, olive oil, honey 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.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 370 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Citrus-Honey Glazed Chicken Thighs with Roasted Vegetables take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Citrus-Honey Glazed Chicken Thighs with Roasted Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sheet Pan Citrus-Honey Glazed Chicken Thighs with Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Citrus-Honey Glazed Chicken Thighs with Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Citrus-Honey Glazed Chicken Thighs with Roasted Vegetables?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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