Back to Recipe
Sheet Pan Glazed Chicken Thighs and Vegetables

Sheet Pan Glazed Chicken Thighs and Vegetables

Make the best gluten-free, sheet pan glazed chicken and vegetables, a one-dish dinner full of flavor!

Author: Mommy Hates Cooking

Meal Type: Dinner

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 serving

Calories: 483 kcal per serving

Ingredients

  • 2 Tbsps - Gluten Free Soy Sauce
  • ½ Tbsps - Gluten Free Worcestershire Sauce
  • 2 Tbsps - Brown Sugar or Splenda Alternative
  • 1 Tbsp - Grated Peeled Ginger
  • 1 Tbsp - Garlic
  • 2 Pounds - Boneless Chicken Thighs
  • 2 Cups - Broccoli
  • 1 Pound - Baby Potatoes
  • 4 - Whole Carrots
  • ½ Tbsps - Italian Seasoning
  • 1 Tsp - Garlic Salt
  • olive oil spray

Instructions

  1. In a small bowl, combine the soy sauce, Worcestershire sauce, brown sugar, ginger, and garlic.
  2. Pour the marinade into a large Ziploc Bag, add the chicken thighs, and coat them with the marinade.
  3. Lay the chicken thighs flat on a plan and let them sit in the refrigerator for at least 1 hour before using.
  4. Preheat the oven to 400°F when ready to bake.
  5. While the chicken is resting, prepare a large sheet pan with nonstick spray.
  6. Add a row of broccoli, potatoes, and carrots.
  7. Coat the vegetables with a generous coating of olive oil spray.
  8. Evenly coat the vegetables with Italian seasoning and garlic salt.
  9. Add the chicken thighs to the end of the pan.
  10. Bake the entire dish in the oven at 400°F for 25-30 minutes or until the internal temperature of the chicken thighs reaches at least 165°F.
  11. Carefully remove and serve.

Nutrition

Energy: 483 kcal | Total Fat: 10 g | Saturated: 3 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 213 mg | Total Carbs: 46 g | Fiber: 8 g | Sugars: 15 g | Proteins: 52 g | Sodium: 1,282 mg | Polyunsaturated: 2 g | Monounsaturated: 3 g

©2026 OnlineCook LLC