Honey Garlic Sheet Pan Chicken Thighs and Carrots
Bone-in chicken thighs and carrots roast in a honey and garlic glaze that turns sticky and brown. Dark meat is forgiving, so this is the one to pick if you have been burned by dry breasts.
Honey Garlic Sheet Pan Chicken Thighs and Carrots
Course: Main CourseDifficulty: Easy4
servings10
minutes40
minutesBone-in chicken thighs and carrots roast in a honey and garlic glaze that turns sticky and brown. Dark meat is forgiving, so this is the one to pick if you have been burned by dry breasts.
Ingredients
8 bone-in, skin-on chicken thighs (about 3 lb), patted dry
1 1/2 lb carrots, peeled and cut into 2-inch sticks
3 tablespoons olive oil
1/4 cup honey
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh parsley
1 teaspoon red pepper flakes (optional)
Directions
- Heat the oven to 425°F and line a half sheet pan with parchment.
- Toss the carrots with 1 tablespoon of the oil, a pinch of the salt and spread them down both long sides of the pan.
- Rub the thighs with the remaining oil, salt, pepper and paprika, and set them skin side up in the middle of the pan.
- Whisk the honey, garlic, soy sauce and rice vinegar in a small bowl.
- Roast the thighs and carrots for 20 minutes without opening the oven door.
- Spoon half the honey sauce over the thighs and carrots, then roast for 10 minutes more.
- Spoon on the remaining sauce and check with a instant-read thermometer; the thickest thigh should read at least 165°F.
- Roast 5 more minutes if needed, rest the pan for 5 minutes and garnish with the parsley and pepper flakes.
Notes
- Add the sauce in two stages so the honey does not burn. Skinless thighs need about 10 minutes less. Store leftovers up to 3 days and reheat in a 375°F oven until hot.
Why dark meat is forgiving
Bone-in thighs have fat and collagen that keep the meat juicy even if the oven runs long. The skin crisps while the honey glaze turns sticky. Carrots roast in the chicken drippings along the pan edges.
The two-stage sauce is the main trick. Honey caramelizes fast, and added all at once it would be dark before the chicken is done. Spooning it on twice gives you a glossy, not burnt, finish.
Honey Garlic Chicken Thighs swaps
Maple syrup can replace the honey. Parsnips work alongside or instead of the carrots. Do not use bottled teriyaki sauce, since its sugar burns faster than this glaze.
What to serve
Steamed rice and a green vegetable like broccoli. Spoon the sticky pan juices over the rice.
Red pepper flakes are optional, but a little heat balances the honey. Cut the carrots at the same thickness so they soften with the chicken.
Common mistake
Pouring all the glaze on at the start. Honey burns at this heat, which is why the card splits it into stages. Resist the urge to open the oven during the first stretch.
Honey Garlic Sheet Pan Chicken Thighs and Carrots at a glance
- Prep time: 10 minutes
- Cooking time: 40 minutes
- Servings: 4 servings
- Ingredients: 12, led by bone-in, carrots, olive oil, honey
Tips for Honey Garlic Sheet Pan Chicken Thighs and Carrots
Add the sauce in two stages so the honey does not burn. Skinless thighs need about 10 minutes less. Store leftovers up to 3 days and reheat in a 375°F oven until hot.
Honey Garlic Sheet Pan Chicken Thighs and Carrots FAQ
How long does Honey Garlic Sheet Pan Chicken Thighs and Carrots take?
Honey Garlic Sheet Pan Chicken Thighs and Carrots takes 40 minutes of cooking after 10 minutes of prep.
How many people does Honey Garlic Sheet Pan Chicken Thighs and Carrots serve?
This recipe makes 4 servings.
What do I need to make Honey Garlic Sheet Pan Chicken Thighs and Carrots?
12 ingredients, led by bone-in, carrots, olive oil, honey. Amounts are in the recipe card above.
Part of: 26 Easy Fall Sheet Pan Dinners for Cozy Weeknights
