Sheet Pan Herb and Peach Glazed Chicken


Sheet Pan Herb and Peach Glazed Chicken Thighs are super tender and full of earthy flavor with fresh sage, marjoram and thyme then slathered with a sweet and spicy peach glaze! Sweet potatoes and red onion round out this delicious gluten-free dinner that’s done in an hour start to finish!

I’m not sure what’s more the rage, Instant Pot or sheet pan dinners. I’d like to think there’s plenty of room for both as each one makes life much easier when it comes to getting dinner on the table. This Sheet Pan Herb and Peach Glazed Chicken has layers of awesome complementary flavors and can even be prepped ahead.

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Sheet Pan Herb and Peach Glazed Chicken | Give it Some Thyme - such a delicious blend of fresh herbs and peach jam over tender chicken thighs and vegetables! #sheetpanrecipe #quickandeasydinners #weeknightdinners #sheetpandinner #sheetpanchicken #sheetpanchickendinner #glutenfreedinners #giveitsomethyme

Making Sheet Pan Herb & Peach Glazed Chicken

The herb and spice mixture is all of six ingredients – sage, marjoram, thyme, salt, pepper, and garlic powder. You can mix this up and rub down the chicken thighs the night before.

Herb Rub Ingredients

Chicken Thighs Rubbed with Herb Mixture

The glaze can also be prepared in advance, and it too, is all of six ingredients that simmer together until thick and syrupy.

Peach Glaze Ingredients

When ready to get things fired up, slather it on the herb-rubbed chicken, scatter the sweet potatoes and onion wedges around, and you are oven ready. Acorn or butternut squash, carrots, baby potatoes, parsnips, and brussel sprouts would be delicious as well.

Chicken Thighs with Herb Rub and Peach Glaze ready to bake

This is baked in a relatively hot oven so in 30 minutes at most, you’ll be digging in to one fine sheet pan dish. Enjoy!

Sheet Pan Herb and Peach Glazed Chicken | Give it Some Thyme - such a delicious blend of fresh herbs and peach jam over tender chicken thighs and vegetables! #sheetpanrecipe #quickandeasydinners #weeknightdinners #sheetpandinner #sheetpanchicken #sheetpanchickendinner #glutenfreedinners #giveitsomethyme

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Sheet Pan Herb & Peach Glazed Chicken with Sw Potatoes and Red Onion -

Sheet Pan Herb and Peach Glazed Chicken

This sheet pan dinner of super tender, herb-rubbed and glazed chicken thighs with sweet potatoes and red onion is a tasty, sweet and spicy meal perfect for any night of the week.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Gluten Free
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 4 servings
Author: Kim Peterson



  • ¾ cup peach jam
  • ¼ cup hoisin sauce
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons freshly grated ginger
  • ¼ teaspoon crushed red pepper flakes (optional)


  • 3 tablespoons fresh sage leaves, chopped
  • 2 tablespoons fresh marjoram, chopped
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon black ground pepper
  • 1 teaspoon garlic powder
  • 8 boneless, skinless chicken thighs, about 1 ¾ lbs
  • 1 ½ lbs sweet potatoes, peeled and cut into 1-inch cubes
  • 1 large red onion, cut into wedges
  • 2 tablespoons olive oil
  • Kosher salt and pepper



  • Combine all ingredients in a small saucepan. Bring just to a boil and reduce heat to a simmer.
    Peach Glaze Done - thick enough to coat a spoon
  • Cook until thick, syrupy and can coat the back of a spoon, 10-12 minutes, stirring occasionally. (Can be made 3 days ahead. Cover and chill. Bring to room temperature before using.)


  • Preheat oven to 425°F. Line an extra-large, rimmed sheet pan with parchment or aluminum foil. In a small bowl, combine sage, marjoram, thyme, salt, pepper, and garlic powder.
    Herb Rub Ingredients
  • Pat chicken dry with paper towels. Rub herb mixture all over chicken pieces and place on prepared sheet pan. Let sit at room temperature for 30 minutes.
    Chicken Thighs Rubbed with Herb Mixture
  • Gently toss sweet potatoes and onion in a large bowl with olive oil. Season with salt and pepper. Scatter vegetables around the chicken thighs on the sheet pan.
  • Slather chicken with the glaze and drizzle some over the vegetables. Roast for 15 minutes, rotate the sheet pan and baste with any leftover glaze.
  • Bake until chicken is cooked through and vegetables are fork tender, about 10 more minutes. Temperature of the chicken should be 165°F.
  • Transfer to platter and serve.
Tried this recipe? Pin it for Later!Mention @giveitsomethyme or tag #giveitsomethyme!

*Recipe inspired by Nancy Fuller, Farmhouse Rules


  1. This was so easy and delicious just like your pecan bars I cant get enough of lol. Keep them coming!

  2. I made this dish last night, wonderful, I didn’t have any peach jam so I subbed hot pepper jelly, we liked that extra little kick of heat. It was easily put together and a breeze to cook, I lined my baking dish with foil, so clean up was ever so easy, too. Thanks!

  3. I like incorporating sweet fruit to poultry, but I don’t think I’ve ever added peach jam. This sounds like a great idea, and the chicken looks so luscious and succulent. Well done!

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