Sheet Pan Honey-Roasted Chicken & Vegetables

Sheet Pan Honey-Roasted Chicken & Vegetables: A Simple and Flavorful One-Pan Dinner Recipe

If you’re searching for a quick and delicious dinner idea that doesn’t compromise on flavor, look no further than this Sheet Pan Honey-Roasted Chicken & Vegetables recipe. Not only is it packed with savory, sweet, and smoky flavors, but it’s also incredibly easy to prepare, making it perfect for both busy weeknights and cozy weekend dinners.

What makes this dish so appealing is its simplicity. First, everything cooks together on one pan, which means less cleanup and more time to enjoy your meal. Next, the chicken thighs turn out juicy and flavorful, thanks to a honey-Dijon marinade that adds just the right amount of sweetness and tang. Meanwhile, the golden potatoes, carrots, and red onions roast to perfection, soaking up the juices from the chicken as they caramelize in the oven. As a result, every bite delivers layers of incredible flavor.

Furthermore, this recipe is versatile enough to suit almost any occasion. Whether you’re cooking for your family or hosting friends, the presentation is rustic yet elegant. Plus, the ingredients are budget-friendly and easy to find at your local grocery store. Additionally, using chicken thighs instead of a whole chicken cuts down the cooking time while still delivering tender, flavorful results.

Moreover, if you’re new to sheet pan meals, this recipe is a great place to start. Even if you’re a seasoned cook, you’ll appreciate how seamlessly the flavors come together. On top of that, the minimal prep work makes it stress-free to whip up, even on the busiest days.

Finally, why not add this recipe to your meal rotation? It’s wholesome, satisfying, and best of all, stress-free. With crispy chicken skin and honey-glazed vegetables, this dish feels like comfort food at its finest. Try it tonight, and see how effortless dinner can be!

INGREDIENTS
Chicken
6 bone-in, skin-on chicken thighs (about 2 lbs)
3 tbsp olive oil
1 tbsp fresh lemon juice
3 tbsp honey
1 tbsp Dijon mustard
3 cloves garlic, minced
1 tsp garlic powder
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika
2 tbsp fresh rosemary, chopped
Vegetables
1 ½ lbs golden potatoes, halved
1 lb carrots, peeled and cut into 2-inch pieces
2 cloves garlic, minced
1 medium red onion, quartered
1 tsp garlic powder
2 tbsp olive oil
1 tbsp honey
½ tsp smoked paprika
1 tsp salt
¼ tsp black pepper

INSTRUCTIONS
1. Preheat the oven: First, set the oven to 400°F (200°C). Use a non-stick sheet pan, grease the pan lightly with oil, or line it with parchment paper to make cleanup easier later.
2. Marinate the chicken: Meanwhile, in a small bowl, whisk together olive oil, honey, Dijon mustard, lemon juice, minced garlic, garlic powder, smoked paprika, salt, and black pepper. Next, rub the mixture evenly over the chicken thighs, making sure to coat both sides thoroughly. Afterward, set the chicken aside while preparing the vegetables.
3. Season the vegetables: In a large mixing bowl, combine the potatoes, carrots, onion, and minced garlic. Then, drizzle with olive oil and honey. After that, sprinkle with garlic powder, smoked paprika, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
4. Arrange on the sheet pan: Next, spread the seasoned vegetables in an even layer on the prepared sheet pan. After that, nestle the chicken thighs on top of the vegetables, skin-side up, ensuring there’s enough space between them for even cooking.
5. Roast the dish: Place the sheet pan in the oven and roast for 35–40 min, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown. Be sure to stir the vegetables halfway through cooking so they caramelize evenly.
6. Broil for crispness (optional): If desired, turn on the broiler during the last 2–3 min for extra crispy chicken skin, but watch carefully to prevent burning.
7. Serve: Finally, remove the sheet pan from the oven and allow the chicken to rest for 5 min. Then, serve the chicken thighs alongside the honey-glazed vegetables for a comforting and delicious one-pan meal.

Helpful Tips to Perfect This Recipe

• Ensure crispy skin on chicken thighs: For extra crispy skin, pat the chicken thighs completely dry before marinating. During the last 2–3 minutes of roasting, switch on the broiler and keep a close eye to prevent overbrowning.
• Cut vegetables evenly for even cooking: To ensure all the root vegetables cook perfectly, cut them into uniform pieces. Potatoes should be halved or quartered depending on their size, and carrots should be sliced into consistent 2-inch pieces.
• Toss vegetables halfway through roasting: Stirring the vegetables midway ensures they caramelize evenly and absorb the juices from the chicken, enhancing their flavor and texture. Don’t skip this step for beautifully roasted vegetables!