Sheet Pan Honey-Glazed Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A one-pan wonder with tender chicken thighs, caramelized carrots, and sweet potatoes, finished with a sticky honey-ginger glaze. This American-inspired sheet-pan recipe, ready in about 40 minutes, pairs chicken thighs, carrots, sweet potatoes 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

• 1.5 lbs, skin-on, bone-in chicken thighs
• 2 medium, peeled and cut into 1-inch sticks carrots
• 1 large, peeled and cubed into 3/4-inch pieces sweet potatoes
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp low-sodium soy sauce
• 1 tbsp, grated fresh ginger
• 2 cloves, minced garlic
• 1/2 tsp paprika
• 1/4 tsp salt
• pinch black pepper

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

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss carrots, sweet potatoes, and 1 tbsp olive oil in a large bowl, then spread evenly on a parchment-lined sheet pan.
2. Step 2: In a small bowl, whisk together honey, soy sauce, ginger, garlic, paprika, salt, pepper, and remaining 1 tbsp olive oil.
3. Step 3: Place chicken thighs skin-side up on the sheet pan over vegetables. Brush honey mixture generously over chicken. Roast for 25-28 minutes until chicken reaches 165°F (74°C) and edges are golden and crispy, basting once halfway through.