This Sheet Pan Honey Garlic Chicken is a complete one-pan meal with minimal cleanup. The sticky-sweet honey garlic sauce caramelizes beautifully on juicy chicken thighs and roasted veggies. It’s a crowd-pleasing weeknight dinner that feels special but comes together effortlessly.

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Sheet Pan Honey Garlic Chicken

Why You’ll Love This Sheet Pan Honey Garlic Chicken

• One-pan wonder: Protein, starch, and veggies roast together for easy cleanup.
• Sticky-sweet sauce: Honey, garlic, and soy create a glossy, caramelized coating.
• Flexible & forgiving: Swap veggies or adjust sauce to suit your taste.
• Meal prep friendly: Reheats well and scales up easily for crowds.

Ingredients & Tools

• 4 bone-in, skin-on chicken thighs
• 1 lb baby potatoes, halved
• 1 large head broccoli, cut into florets
• 3 tbsp olive oil, divided
• 1/4 cup honey
• 4 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 tbsp fresh parsley, chopped (for garnish)

Tools: large sheet pan, parchment paper or aluminum foil, small mixing bowl, whisk

Notes: Using quality ingredients really makes a difference here—fresh garlic and good honey will elevate the sauce from tasty to unforgettable. Don’t skip the apple cider vinegar; it adds a subtle tang that keeps the sweetness in check.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

• Why bone-in, skin-on chicken thighs? They stay incredibly moist during roasting, and the skin crisps up beautifully, adding texture and flavor that breast meat just can’t match in this application.
• Can I use other vegetables? Absolutely! Carrots, bell peppers, or cauliflower all work well—just adjust roasting times if needed. Denser veggies might need a few extra minutes.
• Is the honey garlic sauce adjustable? Yes, and you should taste it before using! If you prefer more tang, add another splash of vinegar. For extra heat, a pinch of red pepper flakes works wonders.
• Do I need to line the sheet pan? Highly recommended. Parchment paper makes cleanup a breeze and prevents the sauce from sticking and burning onto the pan.

How to Make Sheet Pan Honey Garlic Chicken

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze in a sealed container for up to 2 months; thaw in fridge before reheating.
• Reviving: Reheat on a sheet pan at 350°F for 10–15 minutes to restore crispness.

Serving Suggestions

Complementary Dishes

• Fluffy jasmine rice — The mild, fragrant rice is perfect for soaking up every last drop of that delicious honey garlic sauce.
• Simple arugula salad with lemon vinaigrette — The peppery arugula and bright lemon provide a refreshing contrast to the sweet and savory chicken.
• Buttery dinner rolls — Ideal for mopping up the sauce directly from the plate—no shame in that game!

Drinks

• Crisp Sauvignon Blanc — Its citrusy notes and acidity balance the sweetness of the honey and richness of the chicken beautifully.
• Sparkling water with lime — A simple, refreshing non-alcoholic option that cleanses the palate between bites.
• Light-bodied lager — The crisp, clean finish of a lager complements the sticky, savory flavors without overpowering them.

Something Sweet

• Lemon sorbet — Its bright, tart flavor is the perfect palate-cleanser after a rich, savory meal.
• Ginger cookies — The warm spice of ginger echoes the subtle warmth in the chicken and feels wonderfully comforting.
• Vanilla bean panna cotta — Smooth, creamy, and not too sweet, it provides a elegant, simple finish to the meal.

Top Mistakes to Avoid

• Overcrowding the pan. If everything is crammed together, the vegetables will steam instead of roast, and the chicken skin won’t crisp up. Use a large enough pan and spread things out.
• Using all the sauce at the beginning. Adding the reserved sauce at the end prevents it from burning and gives the chicken a gorgeous, glossy finish right before serving.
• Skipping the potato pre-roast. Potatoes take longer to cook than broccoli and chicken. Giving them a head start ensures everything finishes at the same time—tender potatoes, juicy chicken, and crisp-tender broccoli.
• Not patting the chicken dry. Moisture on the skin prevents it from getting crispy. A quick pat with paper towels makes a world of difference for that perfect texture.

Expert Tips

• Tip: For extra crispy chicken skin, place the thighs under the broiler for the final 1–2 minutes of cooking. Watch it closely though—it can go from golden to burnt very quickly!
• Tip: If your honey is too thick to mix easily, warm the jar in a bowl of hot water for a few minutes. This will make it much easier to whisk into a smooth sauce.
• Tip: Let the sheet pan heat up in the oven during preheating before adding the potatoes. A hot pan gives the potatoes a better sear and helps them develop a lovely golden crust.
• Tip: Use a microplane to mince the garlic. It almost turns it into a paste, which distributes the garlic flavor more evenly throughout the sauce without any large, bitter chunks.

FAQs

Can I use chicken breasts instead of thighs?
You can, but you’ll need to adjust the cooking time. Boneless, skinless chicken breasts will cook faster—start checking for doneness around the 15–18 minute mark. Keep in mind that breasts are leaner and can dry out more easily than thighs, so they won’t be quite as juicy. If you do use them, consider brining them for 30 minutes beforehand to help retain moisture.

How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place everything on a sheet pan and warm in a 350°F oven for about 10–15 minutes until heated through. This method helps maintain the texture better than microwaving, which can make the chicken rubbery and the broccoli soggy.

Is this recipe gluten-free?
It can be easily made gluten-free by using tamari or a certified gluten-free soy sauce instead of regular soy sauce. All the other core ingredients are naturally gluten-free, so that one simple swap is all you need to make this dish suitable for a gluten-free diet.

My sauce burned on the pan. What happened?
This usually happens if the sauce is applied too early or if there’s not enough oil on the pan. The sugar in the honey caramelizes quickly. Remember to reserve half the sauce for the final few minutes of cooking, and ensure your pan is well-lined with parchment paper to create a barrier.

Can I make the sauce ahead of time?
Absolutely! The honey garlic sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Just give it a good stir before using, as the ingredients may separate slightly when sitting. Let it come to room temperature for easier brushing.