Description

This easy sheet pan honey garlic chicken and potatoes recipe features juicy chicken thighs glazed in a sticky-sweet honey garlic sauce, roasted alongside golden, crispy potatoes. It’s a quick, high-protein, naturally gluten-free dinner perfect for busy weeknights with minimal cleanup.

Ingredients

Scale

1 1/2 pounds boneless, skinless chicken thighs (or breasts)
1 1/2 pounds baby Yukon gold potatoes, halved (or red potatoes/fingerlings)
2 tablespoons olive oil, divided
Salt and freshly cracked black pepper, to taste
1 teaspoon smoked paprika (or regular paprika)
1/2 teaspoon dried thyme or Italian seasoning (optional)
1/3 cup honey
4 large garlic cloves, minced
2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
1 tablespoon apple cider vinegar (or white vinegar)
1 tablespoon dijon mustard
1/2 teaspoon crushed red pepper flakes (optional)
Fresh parsley or green onions, chopped (for garnish, optional)
Sesame seeds (optional, for garnish)

Instructions

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
In a small bowl, whisk together honey, minced garlic, soy sauce, apple cider vinegar, dijon mustard, and crushed red pepper flakes (if using). Set aside.
In a large mixing bowl, toss halved baby potatoes with 1 tablespoon olive oil, smoked paprika, dried thyme, salt, and pepper. Add 2 tablespoons of the honey garlic glaze and toss again.
Spread potatoes cut-side down on one half of the prepared sheet pan.
Pat chicken thighs dry and place in the same mixing bowl. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Pour half of the remaining honey garlic glaze over the chicken and toss until coated.
Nestle the chicken thighs among the potatoes on the sheet pan, leaving space between each piece. Spoon any extra glaze from the bowl over the chicken.
Bake for 20 minutes. Remove the pan and flip the potatoes and chicken. Brush the chicken with the reserved glaze and return to the oven for another 8-12 minutes, or until the chicken is cooked through (internal temp: 165°F) and potatoes are golden and tender.
If needed, broil for 2-3 minutes at the end for extra color, watching closely.
Sprinkle with chopped parsley or green onions and sesame seeds if desired. Let rest for 2-3 minutes before serving.

Notes

For best results, don’t crowd the pan—use two pans if needed for crispier potatoes and better caramelization. Place potatoes cut-side down for extra crispiness. Reserve some glaze to brush on chicken halfway through roasting for a sticky finish. Chicken breasts can be used instead of thighs; check for doneness earlier. Leftovers are great in wraps or salads.

Prep Time: 10 minutes
Cook Time: 20-30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe (about 1 chicken thigh and 1/4 of potatoes)
Calories: 420
Sugar: 12
Sodium: 700
Fat: 16
Saturated Fat: 3
Carbohydrates: 38
Fiber: 4
Protein: 30

Keywords: sheet pan chicken, honey garlic chicken, chicken and potatoes, easy dinner, gluten-free, weeknight meal, one pan meal, roasted chicken, family dinner