Honey Garlic Sheet Pan (Print Version)

Juicy chicken thighs with honey garlic glaze, roasted alongside tender potatoes and green beans.

# Components:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
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

# 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.
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 with 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 pan from oven. Nestle chicken thighs among potatoes. Brush chicken generously with half of the honey garlic sauce. 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. Add green beans around chicken and potatoes. Brush chicken with remaining sauce.
09 - Roast for 10 to 12 minutes until chicken reaches internal temperature of 165°F and vegetables are tender.
10 - Broil for 2 to 3 minutes if desired for extra caramelization.
11 - Serve chicken, potatoes, and green beans with pan juices spooned over the top.

# Expert Advice:

01 -
  • Everything cooks on a single pan while you breathe and relax instead of juggling pots.
  • Chicken thighs stay impossibly juicy while the glaze turns golden and slightly sticky, which is where the real magic lives.
  • The vegetables absorb all those pan juices, tasting more like themselves but better, somehow.
02 -
  • Chicken thighs really do stay juicier than breasts, and this is the perfect dish to convert anyone still nervous about dark meat.
  • Don't skip drying the chicken thoroughly or the skin won't crisp, which sounds small until you bite into it and realize it matters completely.
03 -
  • Line your pan with parchment paper and this becomes a ten-minute cleanup instead of a scrubbing situation that makes you regret dinner entirely.
  • Let the chicken rest for five minutes after it comes out of the oven so the juices redistribute instead of running all over the plate.
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