Sheet Pan Half-Orange Glazed Chicken Thighs with Roasted Vegetables

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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 drafted and published.

Juicy chicken thighs glazed with a zesty half-orange marmalade sauce, roasted alongside crispy potatoes and carrots on a single sheet pan for easy cleanup. This American-inspired sheet-pan recipe, ready in about 55 minutes, pairs bone-in chicken thighs, orange marmalade, soy sauce 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
1/2 cup orange marmalade
2 tbsp soy sauce
4 cloves, minced garlic cloves
1/4 tsp red pepper flakes
1 lb, halved baby potatoes
3 medium, cut into 1-inch pieces carrots
3 tbsp olive oil
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 1/2 cup orange marmalade, 2 tbsp soy sauce, 4 minced garlic cloves, and 1/4 tsp red pepper flakes until smooth.
Step 2: Place 6 bone-in chicken thighs on a large rimmed baking sheet. Arrange 1 lb halved baby potatoes and 3 chopped carrots around the chicken. Drizzle everything with 3 tbsp olive oil, then sprinkle with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp chopped fresh thyme. Toss potatoes and carrots gently to coat.
Step 3: Brush the orange marmalade glaze generously over the chicken thighs, reserving some glaze for basting.
Step 4: Roast in the preheated oven for 25 minutes. Remove from oven, baste chicken again with reserved glaze, then roast for an additional 10-15 minutes until the chicken reaches an internal temperature of 165°F and vegetables are tender with golden edges.
Step 5: Let rest for 5 minutes before serving to allow juices to redistribute.