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Sheet Pan Honey Garlic Chicken Thighs

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This easy one-pan dinner features juicy chicken thighs roasted with a sticky-sweet honey garlic glaze and a medley of colorful vegetables. Perfect for busy weeknights, it’s a fuss-free, crowd-pleasing meal with minimal cleanup.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 lbs)
  • 1/4 cup honey
  • 4 large cloves garlic, minced
  • 2 tablespoons soy sauce (low-sodium if preferred)
  • 2 tablespoons olive oil (plus 2 tablespoons for veggies)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 large red bell pepper, cut into 1-inch pieces
  • 2 cups broccoli florets
  • 2 medium carrots, sliced into 1/2-inch rounds
  • 1 large red onion, cut into wedges
  • 1 lb baby potatoes, halved or quartered
  • Fresh parsley or cilantro, chopped (optional, for garnish)
  • Toasted sesame seeds (optional, for garnish)
  • Lemon wedges (optional, for serving)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
  2. In a medium bowl, whisk together honey, minced garlic, soy sauce, 2 tablespoons olive oil, apple cider vinegar, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper flakes if using.
  3. Pat chicken thighs dry with paper towels. Place in a large bowl or zip-top bag. Pour in about 2/3 of the marinade, reserving the rest. Massage marinade into chicken and let sit for 10-15 minutes (or up to 2 hours in the fridge).
  4. While chicken marinates, wash and cut red bell pepper, broccoli, carrots, red onion, and baby potatoes. Toss veggies in a large bowl with 2 tablespoons olive oil, salt, and pepper.
  5. Scatter veggies in a single layer on the prepared sheet pan. Nestle marinated chicken thighs among the vegetables, skin side up. Drizzle any extra marinade from the chicken bowl over the veggies.
  6. Roast for 25 minutes. Remove pan and brush reserved marinade over the chicken. Rotate the pan and return to oven for another 15-20 minutes, until chicken skin is golden and juices run clear (total time: 40-45 minutes).
  7. Check for doneness: chicken should reach 165°F at the thickest part. Broil for 2-3 minutes at the end if extra color is desired.
  8. Let chicken rest for 5 minutes before serving. Garnish with chopped parsley or cilantro, sesame seeds, and a squeeze of lemon if desired.
  9. Serve chicken thighs with roasted veggies and spoon pan juices over everything.

Notes

For crispier chicken, pat thighs dry before marinating and broil for a few minutes at the end. Cut vegetables to similar sizes for even roasting. Use tamari or coconut aminos for gluten-free. Swap in any roast-friendly veggies you have on hand. Leftovers keep well and are great for meal prep.

Nutrition

Keywords: sheet pan chicken, honey garlic chicken, one pan dinner, roasted vegetables, easy chicken recipe, weeknight dinner, gluten-free, meal prep, family dinner

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