Honey Roasted Chicken with Root Vegetables
Vietnamese-inspired sheet-pan dinner with caramelized honey-glazed chicken thighs and roasted potatoes, carrots, and zucchini. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 4 pieces (about 1.5 lbs) chicken thighs, skin-on and bone-in
- 3 tbsp honey
- 2 tbsp soy sauce
- 8 oz baby potatoes, halved
- 2 medium carrots, cut into 1-inch pieces
- 1 medium zucchini, cut into 1-inch chunks
Instructions
- 1
Pat chicken thighs dry with paper towels. Season all sides generously with salt and pepper.
- 2
Whisk honey and soy sauce together in a small bowl until combined.
- 3
Arrange potatoes, carrots, and zucchini on a sheet pan. Drizzle with 1 tbsp oil, toss, and push to the sides.
- 4
Place chicken thighs skin-side up in the center of the pan. Brush with honey-soy mixture.
- 5
Roast at 425°F until chicken skin is dark golden and an instant-read thermometer reads 165°F at the thickest part, 12–14 minutes.
- 6
Serve chicken and vegetables hot, drizzling any pan juices over the top.
Tools you’ll need
- sheet pan (18×13 inch)
- instant-read thermometer
- small mixing bowl
- measuring spoons
- tongs
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