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Brown Sugar Glazed Chicken with Roasted Carrots on Sheet Pan

Brown Sugar Glazed Chicken with Carrots

This Brown Sugar Glazed Chicken with Carrots is the perfect sweet and savory sheet pan dinner—juicy, tender chicken thighs coated in a caramelized brown sugar glaze, roasted alongside carrots that become tender and sweet as they soak up all the delicious flavors. Ready in just 45 minutes with only 15 minutes of active prep, this one-pan meal is ideal for busy weeknights when you want something impressive without spending hours in the kitchen. The glaze, made with brown sugar, Dijon mustard, smoked paprika, and garlic, creates a beautiful sticky coating that caramelizes perfectly in the oven. The carrots roast to tender perfection, developing sweet, caramelized edges that complement the chicken beautifully. Serve with rice, quinoa, or crusty bread to soak up every last drop of the delicious glaze.

 

  • Total Time: 45 minutes
  • Yield: 4-6 servings

Ingredients

For the Chicken and Glaze:

  • 2 pounds boneless, skinless chicken thighs (about 6-8 thighs)
  • ¼ cup brown sugar, packed
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional, for heat)

For the Roasted Carrots:

  • 1½ pounds carrots, peeled and cut into 3-inch sticks
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh parsley or thyme, chopped (for garnish)

Instructions

  1. Preheat and prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. If using foil, lightly spray with cooking spray to prevent sticking.
  2. Make the glaze: In a medium bowl, whisk together the brown sugar, olive oil, Dijon mustard, minced garlic, smoked paprika, ground ginger, salt, pepper, and red pepper flakes (if using) until smooth and well combined.
  3. Prep the chicken: Pat the chicken thighs dry with paper towels. This helps the glaze adhere better. Add the chicken thighs to the bowl with the glaze and toss until each piece is thoroughly coated. Let them sit for 5-10 minutes while you prep the carrots (or up to 30 minutes in the refrigerator for more flavor).
  4. Prep the carrots: In a separate bowl, toss the carrot sticks with olive oil, salt, and pepper until evenly coated.
  5. Arrange on the sheet pan: Arrange the glazed chicken thighs in a single layer on one half of the prepared baking sheet. Place the seasoned carrots on the other half, spreading them in an even layer. Make sure nothing is overlapping to ensure even cooking and caramelization.
  6. Roast: Place the baking sheet in the preheated oven and roast for 15 minutes. Remove from the oven, flip the chicken thighs and stir the carrots. Return to the oven and roast for another 10-15 minutes, until the chicken is cooked through (internal temperature of 165°F) and the carrots are tender with caramelized edges.
  7. Optional broil for extra caramelization: If you want even more caramelization on the chicken, switch the oven to broil for the final 1-2 minutes. Watch carefully to prevent burning.
  8. Rest and garnish: Remove the sheet pan from the oven and let it rest for 5 minutes. This allows the juices to redistribute. Sprinkle with fresh chopped parsley or thyme before serving.
  9. Serve: Serve the chicken and carrots together, spooning any pan juices over the top. Pair with rice, quinoa, or crusty bread to soak up the delicious glaze.

Notes

  • Chicken Thighs vs. Breasts: Chicken thighs are recommended for this recipe because they stay juicier and their higher fat content stands up well to the sweet glaze. If using breasts, reduce cooking time by 5-7 minutes and check for doneness at 165°F.
  • Don’t Overcrowd the Pan: Give the chicken and carrots space on the sheet pan. Overcrowding leads to steaming instead of roasting and caramelization.
  • Watch the Broiler: Brown sugar can burn quickly under the broiler. If using the broiler option, watch carefully and remove as soon as the glaze is bubbly and caramelized.
  • Make It Spicy: Add an extra ½ teaspoon of red pepper flakes or a minced jalapeño to the glaze for more heat.
  • Vegetable Variations: Try parsnips, sweet potatoes, butternut squash, or a mix of root vegetables in place of or alongside the carrots. Adjust cooking time as needed for denser vegetables.
  • Add More Veggies: Add broccoli, bell peppers, or snap peas to the sheet pan. Add quicker-cooking vegetables halfway through roasting.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 8-10 minutes.
  • Make Ahead: The glaze can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Give it a good stir before using.
  • Freezing: This dish freezes well for up to 2 months. Store in freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Find it online: https://juicymeatrecipes.com/brown-sugar-glazed-chicken/