Sheet-Pan Honey-Glazed Chicken with Root Vegetables

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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 drafted and published.

A simple, nutritious dinner that celebrates healthy eating habits, featuring tender chicken thighs coated in honey and mustard, roasted with colorful root vegetables. This American-inspired Father’s Day recipe, ready in about 48 minutes, pairs chicken thighs, honey, Dijon mustard 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: 20 min Cook: 28 min Serves 4 American cuisine 480 cal/serving

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Ingredients

1.5 lbs chicken thighs
3 tbsp honey
2 tbsp Dijon mustard
3 tbsp olive oil
8 oz carrots
8 oz parsnips
1 medium red onion
4 cloves garlic
1 tbsp fresh rosemary
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. Pat chicken thighs dry with paper towels and season evenly with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Trim carrots and parsnips into 1-inch chunks, peel if desired. Cut red onion into wedges. Mince garlic cloves and chop rosemary.
Step 3: In a small bowl, whisk together honey, Dijon mustard, 3 tbsp olive oil, minced garlic, and chopped rosemary until smooth.
Step 4: Arrange chicken thighs in a single layer on a parchment-lined baking sheet. Place vegetables around the chicken, drizzle with 2 tbsp of the honey mixture, and toss to coat.
Step 5: Roast for 25-28 minutes until chicken reaches 165°F internally and vegetables are tender and caramelized at the edges.
Step 6: Drizzle remaining honey mixture over chicken and vegetables before serving.