Sheet Pan Honey-Garlic Chicken Thighs with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

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 honey-garlic sauce roasted alongside crisp-tender vegetables make for a satisfying one-pan meal. This chicken recipe, ready in about 45 minutes, pairs bone-in, skin-on chicken thighs, honey, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 10 min Cook: 35 min Serves 4 International cuisine 420 cal/serving

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Ingredients

6 pieces (about 2 pounds) bone-in, skin-on chicken thighs
3 tbsp honey
3 tbsp soy sauce
4 minced garlic cloves
2 tbsp olive oil
2 cups baby carrots
3 cups broccoli florets
1 tsp salt
1/2 tsp black pepper
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Preheat oven to 425°F (220°C). In a small bowl, whisk together 3 tablespoons honey, 3 tablespoons soy sauce, 4 minced garlic cloves, and 2 tablespoons olive oil until well combined.
Step 2: Place 6 bone-in, skin-on chicken thighs on a large rimmed baking sheet. Arrange 2 cups baby carrots and 3 cups broccoli florets evenly around the chicken. Season everything with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using.
Step 3: Brush the honey-garlic mixture generously over the chicken thighs and vegetables. Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender with caramelized edges.
Step 4: Remove from oven and let rest for 5 minutes before serving. Spoon any pan juices over the chicken and vegetables for extra flavor.