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Two photos of sheet pan honey garlic chicken thighs with crispy skin, potatoes, and broccoli.

Sheet Pan Honey Garlic Chicken Thighs

Crispy bone-in chicken thighs glazed with sticky honey garlic sauce and roasted with potatoes and broccoli on one pan.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4 Servings
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 8 bone-in skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 5 cloves garlic minced
  • 1 tablespoon rice vinegar
  • 1 pound baby potatoes halved
  • 2 cups broccoli florets
  • Sesame seeds and sliced green onions for garnish

Equipment

  • Large rimmed sheet pan
  • Parchment paper
  • Pastry brush
  • Meat thermometer

Method
 

  1. Preheat oven to 425°F and line a sheet pan.
  2. Season the dry chicken with salt, pepper, and paprika.
  3. Tip: Dry skin crisps best.
  4. Arrange the chicken and oiled potatoes on the pan and roast 20 minutes.
  5. Whisk the honey, soy sauce, garlic, and vinegar, then brush half over the chicken and roast 10 minutes.
  6. Add the broccoli, brush with the remaining glaze, and roast 10 minutes more.
  7. Garnish with sesame seeds and green onions.

Notes

Chicken is done at 175°F for tender thighs.
Brush the glaze on partway through to avoid burning.