Easy Crispy Honey Garlic Chicken Sheet Pan Dinner
A quick and easy sheet pan dinner featuring crispy honey garlic chicken thighs roasted with tender vegetables, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs (about 1.5 to 2 pounds / 700-900g)
- 3 tablespoons honey
- 4 garlic cloves, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 cups broccoli florets (about 200g)
- 1 cup baby carrots (120g)
- 1 medium red bell pepper, sliced
- 1 small yellow onion, sliced
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed 12×17 inch baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together honey, minced garlic, soy sauce, apple cider vinegar, olive oil, salt, and pepper until smooth.
- Pat chicken thighs dry with paper towels. Toss chicken in the marinade until well coated. Let sit for 10-15 minutes if time allows.
- Toss broccoli florets, baby carrots, sliced red bell pepper, and sliced onion with a little olive oil, salt, and pepper.
- Spread vegetables evenly on the prepared sheet pan, leaving space for the chicken.
- Place marinated chicken thighs skin-side up among the vegetables. Pour any leftover marinade over the veggies.
- Roast in the oven for 20 minutes. Remove pan and baste chicken with pan juices.
- Return to oven and roast for another 10-15 minutes until chicken skin is golden and crispy and internal temperature reaches 165°F (74°C). Vegetables should be tender and caramelized.
- Optional: Broil for 2-3 minutes for extra crispy skin, watching carefully to avoid burning.
- Remove from oven and let chicken rest for 5 minutes before serving.
- Serve warm, spooning pan juices and glaze over chicken and vegetables.
Notes
Patting the chicken dry before marinating is key for crispy skin. Basting halfway through roasting seals in the glaze and adds stickiness. Avoid overcrowding the pan to ensure even roasting and crispiness. For gluten-free, substitute soy sauce with tamari. Reheat leftovers in a 350°F oven for 10-15 minutes to keep skin crispy; avoid microwaving.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 400
- Fat: 18
- Carbohydrates: 20
- Protein: 30
Keywords: honey garlic chicken, sheet pan dinner, crispy chicken, easy weeknight meal, roasted vegetables, one pan dinner