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one-pan honey garlic chicken - featured image

Easy One-Pan Honey Garlic Chicken and Root Vegetables

  • Author: Sarah Wasserman
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Description

Tender, sticky-sweet chicken and perfectly caramelized root vegetables roast together on a single sheet pan for a delicious and easy weeknight dinner with minimal cleanup.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680g)
  • 3 medium carrots, peeled and cut into 2-inch chunks
  • 2 medium parsnips, peeled and cut into 2-inch chunks
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 1 red onion, cut into 1-inch wedges
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup honey (85g)
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons olive oil
  • 4 cloves garlic, finely minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon red pepper flakes (optional, for heat)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
  2. Prepare the vegetables. In a large bowl, toss the carrots, parsnips, sweet potato, red onion, and smashed garlic cloves with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Spread them out evenly on one half of the prepared baking sheet.
  3. Season the chicken. Pat the chicken thighs dry with paper towels. Season both sides lightly with salt and pepper. Arrange the chicken thighs skin-side up on the other half of the baking sheet, leaving a little space between each piece.
  4. Make the glaze. In a small bowl, whisk together the honey, soy sauce, 2 tablespoons olive oil, minced garlic, apple cider vinegar, Dijon mustard, and red pepper flakes if using.
  5. Glaze the chicken. Spoon or brush about half of the glaze over the chicken thighs, making sure to coat the tops evenly. Reserve the remaining glaze for later.
  6. Roast for 25 minutes. Place the baking sheet in the preheated oven and roast for 25 minutes.
  7. Flip and baste. Remove the sheet from the oven. Using tongs, carefully flip each chicken thigh over and brush or spoon the remaining glaze over the skin side. Give the vegetables a quick stir to ensure even browning.
  8. Roast for another 15-20 minutes. Return the sheet to the oven and roast until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender and caramelized around the edges.
  9. Rest before serving. Let the chicken rest on the pan for 5 minutes. Serve the chicken alongside the roasted vegetables, spooning any pan juices over the top.

Notes

Cut vegetables slightly smaller than you think for even cooking. Pat chicken dry for crispy skin. Watch the glaze in the last 10 minutes to prevent burning. Leftovers keep well for up to 4 days in the fridge or 3 months in the freezer.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken thigh with
  • Calories: 485
  • Sugar: 18
  • Sodium: 800
  • Fat: 22
  • Saturated Fat: 5
  • Carbohydrates: 42
  • Fiber: 6
  • Protein: 28

Keywords: one-pan, sheet pan, honey garlic, chicken thighs, root vegetables, gluten-free, dairy-free, easy dinner, weeknight meal

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Find it online: https://flavorfullrecipes.com/easy-one-pan-honey-garlic-chicken-and-root-vegetables/