Sheet Pan Orange-Glazed Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Juicy chicken thighs roasted with a sweet and tangy orange glaze alongside tender roasted root vegetables make a colorful, crowd-pleasing dinner. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, orange juice, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 6, 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

• 6 pieces bone-in, skin-on chicken thighs
• 1/2 cup orange juice
• 2 tbsp honey
• 1 tbsp soy sauce
• 3 garlic cloves, minced
• 3 medium carrots, peeled and cut into 1-inch chunks
• 1 large red bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp fresh thyme leaves

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. In a small bowl, whisk together 1/2 cup orange juice, 2 tbsp honey, 1 tbsp soy sauce, and 3 minced garlic cloves until combined and glossy.
2. Step 2: On a large sheet pan, toss 3 peeled and chunked medium carrots, 1 large chopped red bell pepper, and 1 medium red onion cut into wedges with 3 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp fresh thyme leaves until evenly coated.
3. Step 3: Arrange 6 bone-in, skin-on chicken thighs on top of the vegetables, skin side up, and brush each thigh generously with the orange glaze.
4. Step 4: Roast in the preheated oven for 35-40 minutes, brushing the chicken with more glaze every 10 minutes, until the chicken skin is caramelized and vegetables are tender when pierced with a fork.
5. Step 5: Remove from oven and let rest 5 minutes before serving to allow juices to redistribute.