Sheet Pan Spicy Honey-Glazed Chicken with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Juicy chicken thighs baked on a sheet pan with a spicy honey glaze, paired with tender roasted carrots and bell peppers. This american-inspired chicken ready in about 55 minutes pairs (about 2 lbs) bone-in chicken thighs, olive oil, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 6 pieces (about 2 lbs) bone-in chicken thighs
• 3 medium, peeled and cut into 1-inch sticks carrots
• 1 large, sliced into 1-inch strips red bell pepper
• 3 tbsp olive oil
• 2 tbsp honey
• 1 tbsp sriracha sauce
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 2 tbsp honey, 1 tbsp sriracha sauce, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until well combined and glossy.
2. Step 2: Place 6 bone-in chicken thighs skin side up on a large rimmed sheet pan. Arrange 3 peeled and cut carrots and 1 sliced red bell pepper around the chicken. Drizzle 3 tbsp olive oil evenly over the vegetables and chicken, then brush the honey-sriracha glaze generously over the chicken pieces.
3. Step 3: Roast in the preheated oven for 35-40 minutes, until the chicken skin is caramelized and crisp, the internal temperature reaches 165°F, and the vegetables are tender with slightly charred edges. Let rest 5 minutes before serving.