Honey Garlic Sheet Pan (Printable)

Juicy chicken thighs glazed with honey garlic, roasted with baby potatoes and crisp green beans.

# 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 lb baby potatoes, halved
06 - 8 oz 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

# Directions:

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

# Expert Tips:

01 -
  • Everything cooks together: One pan means one cleanup, and your oven does most of the heavy lifting while you actually relax.
  • The chicken stays impossibly juicy: Bone-in thighs refuse to dry out, even if you forget about it for an extra minute or two.
  • That honey garlic glaze is ridiculously addictive: Sweet, tangy, garlicky, and it somehow tastes like you labored for hours.
02 -
  • Dry chicken skin is non-negotiable: Even damp-looking chicken will steam instead of crisping, so give those thighs a real pat-down with paper towels.
  • Don't skip the head start for potatoes: Those 10 minutes of solo roasting make the difference between soft potatoes and truly golden ones with crispy edges.
  • Brush the glaze twice, not once: The first brush glazes the chicken, and the second application in the final stretch creates that sticky, caramelized finish everyone notices.
03 -
  • Brush the chicken with the glaze twice, not just once: The first coat creates flavor, and the second coat in the final minutes creates that burnished, sticky exterior people remember.
  • If your oven runs hot, cover the pan loosely with foil for the first 15 minutes: This prevents the glaze from burning before the chicken finishes cooking through.
  • Halve your potatoes evenly so they roast at the same rate: Uneven chunks means some finish tender while others are still slightly firm.
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