Save This one-pan honey garlic chicken with roasted fall vegetables is my cozy dinner go-to for busy weeknights when I crave something hearty, satisfying, and bursting with autumn flavors. The chicken bakes up crispy and glazed, while the caramelized vegetables soak up every bit of sweet and savory sauce. Clean-up is breezy too since everything cooks together on a single pan.
I first started making this when my youngest insisted on having “orange chicken” like in takeout but I wanted something less greasy and more balanced. Now it is a fall favorite and always vanishes at family gatherings.
Ingredients
- Chicken thighs: choose bone-in skin-on pieces for maximum flavor and juicy texture look for meat that is pink with well-marbled fat
- Kosher salt: enhances moisture and seasoning for both chicken and vegetables use a good quality coarse salt for best results
- Black pepper: brings a subtle heat and balances the sweetness from the honey freshly ground is best
- Butternut squash: provides natural sweetness and creamy texture pick squash that feels heavy for its size with a firm skin
- Brussels sprouts: give a nutty bite and crisp texture pick tightly closed heads with no yellowing
- Carrots: lend color and an earthy sweet note look for carrots that are crisp with no cracks
- Red onion: adds mild sweetness and vibrant color
- Olive oil: coats the veggies so they roast evenly use extra virgin for fuller flavor
- Dried thyme and rosemary: add warmth and earthiness rub between your fingers before using to release oils
- Ground cinnamon: complements the honey glaze and brings autumn comfort
- Honey: forms the base of the glaze pick a good-quality local or raw honey for the richest taste
- Soy sauce or tamari for gluten-free: adds umami and depth opt for low-sodium if concerned about saltiness
- Garlic: the backbone of the sauce always use fresh cloves and mince finely for best flavor
- Dijon mustard: gives sharpness and helps emulsify the sauce pick a smooth classic Dijon
- Apple cider vinegar: adds acidity to balance the sweetness choose raw unfiltered if available
- Crushed red pepper flakes: bring mild heat use as much or as little as you like
Instructions
- Preheat the Oven:
- Set your oven to 425 degrees Fahrenheit or 220 degrees Celsius. This high temperature helps the chicken skin get golden and crisp while vegetables caramelize beautifully. Prepare a large rimmed baking sheet with parchment paper or foil to keep everything from sticking and speed up cleanup.
- Prep and Season the Chicken:
- Pat the chicken thighs completely dry using lots of paper towels. This step makes the skin extra crispy during roasting. Sprinkle both sides of each thigh with kosher salt and black pepper. Let the chicken sit while you prepare the vegetables.
- Prepare Vegetables for Roasting:
- In a large mixing bowl toss butternut squash cubes brussels sprout halves carrot rounds and red onion wedges with olive oil dried thyme rosemary and ground cinnamon. Toss thoroughly so every piece is coated in oil and spices. Spread the vegetables out evenly on the prepared baking sheet ensuring they lie in a single layer for even roasting.
- Mix the Honey Garlic Sauce:
- In a medium bowl whisk together honey soy sauce or tamari minced fresh garlic Dijon mustard apple cider vinegar and a pinch of red pepper flakes if you want extra warmth. Whisk until smooth and well blended. If the honey is thick microwaving it for a few seconds will help it mix easily.
- Assemble the Pan:
- Make little spaces among the vegetables on your baking sheet and nestle the seasoned chicken thighs skin-side up right into the veggies. This allows the chicken juices to flavor the vegetables as they roast.
- Glaze the Chicken:
- Use a basting brush or spoon to spread half of the honey garlic sauce over the tops of the chicken thighs. Make sure each thigh is coated evenly so the glaze caramelizes as it bakes.
- First Roast:
- Place the sheet pan in the preheated oven and roast for 25 minutes without flipping. This helps the chicken skin crisp up and gives the vegetables a chance to start getting golden edges.
- Sauce and Toss Again:
- After 25 minutes remove the pan from the oven. Brush the remaining sauce over the chicken and use a spatula or tongs to gently turn and reposition the vegetables for even roasting. Be careful not to tear the squash or carrots.
- Finish Roasting:
- Return the sheet pan to the oven for another 15 minutes. Check for doneness by using a meat thermometer to confirm the chicken thighs reach 165 degrees Fahrenheit or 74 degrees Celsius. At this point the vegetables should be fork-tender and deeply caramelized.
- Optional Broil for Caramelization:
- If you like everything a bit crustier and more caramelized switch your oven to broil and place the pan on the upper rack for 2 or 3 minutes. Keep a close watch to avoid burning as honey will caramelize quickly.
- Serve the Dish:
- Remove the pan from the oven and let it rest for 5 minutes. Spoon up some of the pan juices over the chicken and vegetables as you plate. This step boosts flavor and keeps everything juicy.
Save One thing I always look forward to is those sweet bits of butternut squash that catch the caramelized edges of honey from the pan. My family is fiercely protective of the crispy brussels sprouts and often sneaks them right from the tray before it even reaches the table.
Storage Tips
This dish tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in a hot oven or toaster oven to revive the crispy texture of both chicken and veggies. Avoid microwaving if you want to keep the skin crisp. If you have extra pan juices drizzle them over leftovers before reheating.
Ingredient Substitutions
If you do not have butternut squash you can use sweet potatoes carrots or even parsnips for similar results. Drumsticks bone-in breasts or even boneless chicken can be swapped for thighs. Just make sure to adjust roasting time so all the pieces cook through. You can experiment with other hearty vegetables such as cauliflower or chunks of beets to fit your taste and what is in season.
Serving Suggestions
This meal is a showstopper on its own but you can double the recipe for larger groups or pair it with a crisp fall salad to lighten things up. Warm crusty gluten-free bread is perfect for sopping up sauce. For a fancy touch sprinkle with fresh chopped parsley or a generous squeeze of lemon right before serving.
Cultural and Historical Context
Honey glazed chicken is a classic in American comfort food. What makes this recipe feel special is the way it brings together traditional roasted root vegetables with a sweet savory glaze inspired by Asian and European sauces. Throughout fall and winter I have found this approach works with whatever vegetables are at their peak in local markets and it brings together flavors that always satisfy both kids and adults.
Seasonal Adaptations
Try subbing in diced apples or pears for extra sweetness in the fall
Roast with winter squash or turnips for late fall or early winter
In spring use asparagus or baby potatoes in place of squash and carrots
Save Let the chicken rest and serve with extra pan juices for the ultimate comforting meal. Enjoy every autumnal bite alongside your favorite people.
Cooking Questions
- → Can I use boneless chicken breasts instead of thighs?
Yes, boneless breasts can be used but may require a shorter roasting time to prevent dryness. Monitor closely and cook until just done.
- → What other vegetables work well in this dish?
Sweet potatoes, parsnips, or baby potatoes all pair well with the honey garlic sauce and can be swapped in as desired.
- → Is this meal suitable for gluten-free diets?
Yes, as long as you use tamari in place of soy sauce and verify all other sauce ingredients for hidden gluten.
- → How do I ensure crispy chicken skin?
Arrange chicken skin-side up atop the vegetables and finish under the broiler for 2–3 minutes for extra crispness.
- → Can this be prepared ahead of time?
Yes, prep the vegetables and chicken ahead. For best texture, roast just before serving so the skin stays crisp.