Sheet Pan Honey-Garlic Glazed Chicken Thighs with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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.

Juicy chicken thighs baked on a single pan with a sticky honey-garlic glaze and an assortment of oven-roasted vegetables for an easy weeknight dinner. This American-inspired chicken recipe, ready in about 55 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 480 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 480 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

6 pieces bone-in skin-on chicken thighs
3 tbsp honey
2 tbsp soy sauce
4 cloves, minced garlic cloves
1 tsp smoked paprika
3 tbsp olive oil
2 cups baby carrots
2 cups, halved brussels sprouts
1 medium, cut into wedges red onion
1 1/2 tsp salt
1 tsp black pepper
1 tbsp, chopped fresh thyme

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp honey, 2 tbsp soy sauce, 4 minced garlic cloves, 1 tsp smoked paprika, and 1 tbsp olive oil to make a glaze.
Step 2: Place 6 bone-in skin-on chicken thighs on a large sheet pan. Season all over with 1 1/2 tsp salt and 1 tsp black pepper, then brush the honey-garlic glaze evenly over the thighs.
Step 3: Arrange 2 cups baby carrots, 2 cups halved Brussels sprouts, and 1 medium red onion cut into wedges around the chicken on the sheet pan. Drizzle vegetables with remaining 2 tbsp olive oil and toss lightly to coat.
Step 4: Roast in the preheated oven for 35-40 minutes, turning vegetables halfway through, until chicken skin is caramelized and internal temperature registers 165°F, and vegetables are tender and golden.
Step 5: Remove from oven and sprinkle 1 tbsp chopped fresh thyme over the chicken and vegetables before serving warm.