Sheet Pan Honey-Glazed Chicken and Vegetables

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Crispy chicken thighs roasted with caramelized carrots and zucchini in a sweet honey sauce. This American-inspired sheet-pan recipe, ready in about 40 minutes, pairs chicken thighs, olive oil, honey 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.

Ingredients

• 1 lb, bone-in and skin-on chicken thighs
• 1 tbsp olive oil
• 2 tbsp honey
• 1 tbsp soy sauce
• 2 cloves, minced garlic
• 1, sliced onion
• 2, peeled and sliced carrots
• 1, sliced zucchini
• 1/4 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Pat 1 lb chicken thighs dry with paper towels and season with 1/4 tsp salt and 1/4 tsp black pepper.
2. Step 2: In small bowl, whisk 1 tbsp olive oil, 2 tbsp honey, 1 tbsp soy sauce, and 2 minced garlic cloves.
3. Step 3: Arrange 1 sliced onion, 2 sliced carrots, and 1 sliced zucchini on sheet pan. Place chicken thighs on top. Brush with honey mixture.
4. Step 4: Roast for 25-30 minutes until chicken reaches 165°F internal temperature and vegetables are tender and caramelized.