With just a few simple ingredients and minimal prep, this sweet and savory Sheet Pan Honey Glazed Chicken Thighs recipe is a game-changer for busy home cooks! Treat yourself to a meal that’s as easy to make as it is delicious to eat!
Craving more hassle-free dinner recipes? Try Crock Pot Beef Roast, Oven Baked BBQ Chicken, or Air Fryer Steak Bites.
In This Post
Sheet-pan chicken thighs hold the number one spot in my weekly dinner line-up. The chicken’s juices infuse the carrots with savory goodness, while the glaze caramelizes and creates a light, sticky crust on the chicken. Once everything is prepped and arranged on the sheet pan, I pop it in the oven and let it do its magic. This is a comfort food meal that makes me happy.
Even though I make this dish often, we never get tired of it. Ways I’ve served it:
- for a simple supper with green bean salad.
- as a family-style meal with stuffed baked potatoes and tomato cucumber salad.
- it’s so good with spinach salad, potato casserole, and warm Parmesan garlic rolls when entertaining.
Recipe Ingredients
- Boneless, Skinless Chicken Thighs: flavorful and inexpensive, chicken thighs are the perfect choice for this recipe.
- Carrots: choose fresh carrots. Opt for whole carrots rather than prepped baby carrots for better flavor and texture.
- Apple Jelly, Honey, and Dijon Mustard: combined, they make a sweet and tangy glaze with just the right zesty kick.
- Olive Oil: it adds richness and helps the seasoning adhere to the veggies.
- Salt, Black Pepper, Red Pepper, and Cinnamon: the seasonings essential to bringing out the natural flavors of the carrots and chicken.
Additions And Substitutions
- Not a fan of chicken thighs? No problem! You can use chicken breasts, drumsticks, or even salmon fillets instead. Just adjust the cooking time accordingly based on the protein you choose.
- Add other vegetables, such as Yukon Gold potatoes (my favorite!), broccoli, bell peppers, sweet potatoes, or Brussels sprouts. Just be mindful of the cooking times and adjust as needed.
How To Make Sheet Pan Chicken Thighs
- Preheat your oven and line a 10×15-inch sheet pan with foil.
- Arrange the sliced carrots on the sheet pan, drizzle with olive oil, sprinkle with seasoning, then bake for 10 minutes. While the carrots cook, in a medium bowl, whisk together the apple jelly, honey, Dijon mustard, cinnamon, and a pinch of salt to create the glaze.
- Scatter the carrots evenly on the sheet pan, then nestle the chicken thighs among them. Drizzle the glaze over the chicken and carrots.
- Return the pan to the oven and bake for an additional 15 minutes. Flip the chicken thighs and continue baking for 10-15 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F.
Donya’s Cooking Tip
Use a large sheet pan to arrange the chicken and carrots in an even layer. This ensures even cooking and allows the hot pan to brown the food.
Often Asked Questions
Yes, bone-in, skin-on chicken thighs will work perfectly in this recipe. Just adjust the cooking time accordingly to ensure they cook through.
Definitely! You can whip up the glaze and store it in the fridge until you can use it. I do this with Crock Pot Chicken Thighs, and stir it before drizzling it over the chicken.
Sheet pan dinner leftovers kept covered will last 3 days in the fridge. Reheat them in the oven or the microwave.
Serve These Honey Glazed Chicken Thighs With
- garlic herb rice, Southern-style green beans, or smoked gouda cheese grits for classic dinner match-ups.
- like my easy sheet pan dinner for Hamburger Steaks, this recipe is perfect with pesto roasted potato salad and a fresh green salad.
More Chicken Recipes
If you tried this Sheet Pan Chicken Thigh Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 2 cups carrots, washed and sliced
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ½ cup apple jelly
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- ¼ teaspoon ground cinnamon
- 4-6 boneless, skinless chicken thighs
- chopped parsley for garnish
Instructions
- Heat oven to 425 degrees. Line a 10×15 inch sheet pan with foil.
- Place the carrots on the pan, drizzle with olive oil and sprinkle with 1 teaspoon of salt, black and red pepper. Toss to coat. Place in the oven and bake for 10 minutes.
- While the carrots cook, whisk together the jelly, honey, mustard and cinnamon with remaining salt.
- Remove the pan from the oven and nestle the chicken in between the cooked carrots. Drizzle the glaze over the chicken and carrots then place back in the oven and bake for 10-15 minutes until the chicken is golden brown and the internal temperature reaches 165 degrees.
- Drizzle the chicken with the pan juice, sprinkle with fresh, chopped parsley and serve.
Video
Notes
- Bone-in, skin-on chicken thighs will work perfectly in this recipe. Just adjust the cooking time accordingly to ensure they cook through.
- Sheet pan dinner leftovers kept covered will last 3 days in the fridge. Reheat them in the oven or the microwave.
Nutrition
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Christine
Delicious! I had 4 Frozen chicken thighs, I defrosted them and made this great recipe! We each had two thighs and enjoyed it with brown rice and roasted veggies! Perfect meal, quick and easy!
Thank you, Christine. I’m so happy that you’ve enjoyed the recipe.
Glad you are here cooking with me,
~Donya
Esme Slabbert
Amazing, chicken, sheet pan and honey what’s not to love. Pinned it
I visited you via The Country Cook. My entries are White Bread Sandwich Loaf; No-Knead Delicious Tender Cape Seed Loaf and Pesto made with Basil and Spinach Leaves
Please join the SSPS at https://esmesalon.com/tag/seniorsalonpitstop/
Thank you so much!
~Donya
Stewball
Ok, I’m British. I don’t know what apple jelly is? Jam? And if I can’t get it what can I replace it with?
What side would go with this delicious recipe?
Hello, Stewball!
Apple jelly is like apple jam. If you can’t find it, orange marmalade will work beautifully. As far as side dishes, I list several of my favorites like potatoes, rice and more from my recipe list.
Enjoy! So glad you are here.
~Donya