Honey Lime Chicken Tray

Glazed chicken with roasted peppers and red onion on one sheet

• Prep: 18 min
• Cook: 28 min
• Serves 8
• Difficulty: easy

Bone-in chicken thighs roast with bell peppers and red onion, brushed with honey-lime glaze until sticky and golden at the edges.

Why crews like it: Sweet-tart flavor wakes up a tired crew. One tray means less cleanup after a long shift.

Ingredients

• 16 pieces bone-in chicken thighs
• 3 whole red bell pepper
• 2 whole green bell pepper
• 2 large red onion
• 0.33 cup honey
• 0.25 cup lime juice
• 3 tbsp olive oil
• 6 cloves garlic cloves
• 1 tsp chili powder
• 1.5 tbsp kosher salt
• 1 tsp black pepper

Instructions

1. Heat oven and prep vegetables: Heat oven to 425°F. Toss peppers and onion with 2 tbsp oil, salt, and pepper until evenly coated and lightly glossy.
2. Season chicken: Pat thighs dry. Season with chili powder, salt, and pepper. Arrange skin-side up on two half-sheet pans with vegetables around edges.
3. Initial roast: Roast 18 minutes without glaze until chicken skin starts to render fat and turn lightly golden at the edges.
4. Glaze and finish: Whisk honey, lime juice, garlic, and remaining oil. Brush over chicken and vegetables. Roast 10–12 more minutes until glaze bubbles and temp hits 165°F.
5. Rest and portion: Rest 5 minutes. Peppers should be tender with slight char; chicken juices should run clear, not pink, when pierced at the bone.

Tonight's spread

• Cilantro-lime rice.
• Black beans with cumin.

Hall tips

• Watch glaze in last minutes—honey burns quickly above 425°F.
• Serve with extra lime wedges for crew who want sharper acidity.
• Swap thighs for drumsticks using same timing if that is what is in the walk-in.

Meal prep

Mix glaze ahead in a jar. Line pans with foil for faster cleanup. Station: Brush glaze during last 10 minutes only—early application burns sugar. Station: Rotate pans halfway for even caramelization in a crowded station oven. Station: Rest 5 minutes before slicing so glaze sets instead of running off the tray.

Leftovers

• Slice chicken into salads with avocado and remaining peppers.
• Shred into wraps with the sticky pan glaze as sauce.

• Two half-sheet pans
• Pastry brush

Related recipes

• Lemon Garlic Chicken Tray
• Baked Salmon Tray
• Chicken Fajitas
• Honey Garlic Chicken Bowls
• White Bean Chicken Chili
• Barbacoa Chicken

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