Go Back

One Pan Brown Sugar Garlic Chicken and Carrots

One pan brown sugar garlic chicken and carrots roasts on a single baking sheet for an easy dinner with tender carrots and juicy chicken thighs. A buttery brown sugar, garlic, and soy sauce glaze caramelizes as the chicken cooks to 165°F.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Resting 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the carrots
  • 1.5 lb carrots peeled and cut into 1/4-inch-thick sticks
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the chicken
  • 1.5 lb chicken thighs boneless, skinless
  • 0.5 tsp salt
  • 0.25 cup light brown sugar packed
  • 2 tbsp unsalted butter melted
  • 4 cloves garlic minced
  • 1 tbsp soy sauce

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Prepare the pan and carrots
  1. Heat the oven to 400°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Toss the carrots on the baking sheet with the olive oil, 1/2 teaspoon salt, and black pepper.
  4. Spread the carrots in an even layer.
Prepare the chicken
  1. Pat the chicken dry.
  2. Season it with the remaining 1/2 teaspoon salt.
  3. Arrange the chicken among the carrots.
  4. Stir the brown sugar, melted butter, garlic, and soy sauce together in a small bowl.
  5. Spoon the mixture over the chicken.
Roast and serve
  1. Roast for 30–35 minutes, turning the carrots once halfway through, until the carrots are tender and the thickest part of each thigh reaches 165°F.
  2. Rest the chicken for 5 minutes.
  3. Serve the chicken with the carrots.

Notes

Cut the carrots into even 1/4-inch-thick sticks so they cook evenly. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a gluten-free option, use gluten-free soy sauce or tamari.