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One-Pan Honey Garlic Chicken with Roasted Veggies

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A simple yet delicious one-pan meal featuring tender honey garlic chicken thighs and caramelized roasted root vegetables. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 6–8 bone-in, skin-on chicken thighs (about 2 pounds)
  • 1/3 cup honey
  • 6 cloves garlic, minced
  • 3 tablespoons soy sauce (low-sodium or tamari for gluten-free)
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 4 medium carrots, peeled and cut into 2-inch chunks
  • 3 medium parsnips, peeled and cut into 2-inch chunks
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 1 medium red onion, cut into wedges
  • 2 sprigs fresh rosemary (or 1 teaspoon dried)
  • 2 tablespoons olive oil (for vegetables)
  • Salt and pepper to taste (for vegetables)
  • 2 tablespoons fresh parsley, chopped
  • Red pepper flakes (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Position rack in the middle.
  2. In a small bowl, whisk together honey, minced garlic, soy sauce, 2 tablespoons olive oil, Dijon mustard, and dried thyme. Set aside about 2 tablespoons for basting later.
  3. In a large mixing bowl, combine carrots, parsnips, sweet potato, and red onion. Drizzle with 2 tablespoons olive oil, add rosemary sprigs, and season with salt and pepper. Toss to coat. Spread vegetables in a single layer on a large rimmed baking sheet, leaving space in the middle for the chicken.
  4. Pat chicken thighs dry with paper towels. Season both sides with salt and pepper.
  5. Place chicken thighs skin-side up in the center of the baking sheet among the vegetables. Pour the honey garlic sauce over the chicken, coating each piece evenly.
  6. Roast for 25 minutes.
  7. Remove pan from oven. Flip chicken pieces using tongs and baste with pan juices. Stir vegetables. Return pan to oven, rotating front to back for even browning.
  8. Roast for another 15 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
  9. Remove from oven. Brush reserved honey garlic sauce over the chicken. Let rest on the pan for 5 minutes.
  10. Sprinkle with chopped parsley and optional red pepper flakes. Serve straight from the pan or transfer to a platter.

Notes

Don’t crowd the pan to ensure vegetables roast instead of steam. Reserve some honey garlic sauce for the final baste to prevent burning. Use a meat thermometer for best results. Let the dish rest for 5 minutes before serving.

Nutrition

Keywords: one-pan, honey garlic chicken, roasted vegetables, sheet pan dinner, weeknight dinner, chicken thighs, root vegetables

Find it online: https://perkypan.com/one-pan-honey-garlic-chicken-with-roasted-veggies/