Sheet Pan Honey Glazed Chicken Thighs
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!
Calories: 1317kcal
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 10x15 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
Serving: 1serving | Calories: 1317kcal | Carbohydrates: 161g | Protein: 91g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 429mg | Sodium: 5459mg | Potassium: 2113mg | Fiber: 11g | Sugar: 112g | Vitamin A: 43040IU | Vitamin C: 30mg | Calcium: 187mg | Iron: 6mg