Honey Garlic Sheet Pan Chicken (Printable version)

Juicy honey garlic chicken paired with tender baby potatoes and crisp green beans, roasted to perfection.

# Ingredient list:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Vegetables

05 - 1 pound baby potatoes, halved
06 - 8 ounces green beans, trimmed
07 - 1 tablespoon olive oil
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Honey Garlic Sauce

10 - 1/4 cup honey
11 - 3 tablespoons low-sodium soy sauce
12 - 2 tablespoons fresh lemon juice
13 - 4 cloves garlic, minced
14 - 1 teaspoon Dijon mustard
15 - 1/2 teaspoon dried thyme

# Step-by-step guide:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper. In a small bowl, whisk together honey, soy sauce, lemon juice, garlic, Dijon mustard, and thyme.
02 - Toss baby potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread potatoes on sheet pan cut side down.
03 - Roast potatoes for 10 minutes.
04 - Pat chicken thighs dry with paper towels. Rub with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
05 - Remove sheet pan from oven. Nestle chicken thighs among potatoes. Brush chicken generously with half of the honey garlic sauce.
06 - Return pan to oven and roast for 15 minutes.
07 - Toss green beans with a drizzle of olive oil, a pinch of salt, and pepper.
08 - Remove pan from oven and add green beans around chicken and potatoes. Brush chicken with remaining sauce.
09 - Roast for another 10-12 minutes until chicken reaches internal temperature of 165°F and vegetables are tender.
10 - Broil for 2-3 minutes if desired for extra caramelization.
11 - Serve chicken, potatoes, and green beans with pan juices spooned over the top.

# Expert tips:

01 -
  • One pan means one mess, and honestly that alone might be worth making this every week.
  • Bone-in chicken thighs stay juicier and more flavorful than breasts, and the honey garlic sauce clings to that crispy skin in the best way.
  • The vegetables roast alongside everything else so nothing needs separate attention, which is the whole point of weeknight cooking.
02 -
  • Don't skip patting the chicken dry—I learned this the hard way when I didn't and ended up with steamed chicken instead of crispy, which is a textural tragedy.
  • The sauce reduces and concentrates as things roast, so it'll go from seeming thin to glossy and clinging to everything, which is exactly what you want.
03 -
  • A quick broil at the end transforms everything from tasty to visually stunning, caramelizing the honey glaze into something that looks like you spent hours on this.
  • The pan juices are liquid gold—spoon them generously over everything when you serve because they're where half the flavor lives.
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