These Baked Honey Garlic Chicken Thighs with Roasted Vegetables is an easy sheet pan dinner that the whole family will love! Sweet and savory and tangy and SO easy!
I think we all feel the same way about easy sheet pan dinners, am I right?
Throw everything on one pan and pull out dinner in about 40 minutes! Does it get better than that?
When that sheet pan dinner is these honey garlic chicken thighs and I know that the family is going to eat dinner with smiles on their faces? I’m probably going to throw myself a party for one to celebrate after the kids get to bed 😉
There was a time when it was chicken breasts and nothing else around here, but lately I have been loving how incredibly moist chicken thighs are and how well they stand up to almost any method of cooking.
Honey garlic sauce is one of our favorites, and it adds the perfect amount of sweetness and tang to the chicken and goes just well tossed with the green beans (which means we’re only prepping one sauce!).
On the other hand, baking anything with a sticky sweet sauce can be a real mess and a headache to clean up afterwards. I love using Reynolds Kitchens Pop-Up Parchment Sheets because they mean little to no clean up!
The box makes it simple to pull one out, and they lay flat on the pan so you don’t have any awkward curling of the parchment and they’re designed to fit perfectly on your baking sheets.
They’re also non-stick and grease-proof, which makes me happy because even if I only spent 5 minutes prepping dinner, I still deserve to put my feet up after the table is cleared, right?? 😉
How to make Honey Garlic Chicken Thighs with Roasted Vegetables:
- Start with your marinade — I’ve found that letting the chicken hang out with the sauce for even a short time is the best way to ensure loads of flavor and juicy baked chicken thighs. It’s not a totally necessary step, but I definitely recommend it. If you don’t have time to wait for it to marinade, simply put your chicken and half of the sauce in a large bag, seal, and give it a good massage. Resist the urge to pour a bunch of sauce onto the chicken on the pan, as it will burn on your pan!
- Season up your chicken and vegetables (alternatively, you could add some extra salt and pepper to your marinade, but I find this the easiest way).
- Throw a Reynolds Kitchens Parchment Paper Pop Up Sheet on a rimmed baking pan, lay out your chicken and veggies and bake!
- While your chicken thighs and veggies are baking, thicken your remaining sauce with some corn starch. A thicker sauce means maximum stickiness and maximum flavor on your chicken!
- Dish it up!
What kind of chicken thighs do I use?
I use bone-in, skinless chicken thighs for this recipe but really any variety will work.
Bone-in chicken thighs are affordable and super juicy — they bake up easily and have great flavor!
But because I’m not going to eat the skin (really, it’s probably going to end up kind of slimy anyways), I choose to pull it off so that all that incredible flavour can get right down into the chicken.
If you’re really set on baking chicken thighs with the skin on, you’ll want to make sure it’s crispy enough to enjoy eating, so you may want to broil for a couple of minutes at the end of the cook time.
Variations on this Honey Garlic Chicken Thighs and Roasted Vegetables:
- Swap out the veggies: I use little potatoes and green beans for this sheet pan dinner, but you can use halved baby carrots, peppers, broccoli, sweet potatoes, or anything else that floats your boat as long as you factor in the different bake times required.
- Use a store bought sauce to make life even simpler: sometimes we need a shortcut! I won’t judge 😉
- Swap the chicken thighs out for chicken drumsticks, chicken breasts (be sure to cook just until it reaches 165 degrees F so that it doesn’t become dry), or a pork tenderloin to use up what you have on hand.
Can I prep these honey garlic chicken thighs ahead?
I prefer to marinate the chicken thighs with the honey garlic sauce for at least a few hours in the refrigerator, but you can prep it in the morning if you want and just pull it out before you plan to cook it.
Have frozen chicken thighs?
Whip up your honey garlic sauce in a large freezer bag (be sure to set a bit aside!), add your frozen chicken and place in the fridge for 24 hours to thaw and marinate.
Then simply bake and add your veggies.
*This post is generously sponsored by Reynolds Kitchens and I was compensated for my time creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!
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Honey Garlic Chicken Thighs Sheet Pan Dinner
- 1/3 cup liquid honey
- 1 tablespoon low sodium soy sauce
- 3 teaspoons minced garlic
- 1 teaspoon apple cider vinegar
- 8 bone in, skinless chicken thighs (see above for more options)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 lb baby potatoes
- 1 1/2 cups fresh green beans halved
- 1 tablespoon oil
- 1 teaspoon corn starch
- Stir together your honey garlic sauce: honey, soy sauce, garlic, and vinegar. Pour half of the sauce mixture into a large freezer bag with chicken thighs and marinate for 30-60 minutes, or overnight if desired. Refrigerate remaining sauce.
- Preheat oven to 375 degrees and line a rimmed baking sheet with a Reynolds Kitchens Pop-Up Parchment Sheet.
- Place chicken thighs on one side of the baking sheet.
- Stir together salt, pepper and garlic powder. Season chicken thighs with salt mixture, reserving some for the vegetables (you’ll use about 1/3-1/2).
- Add potatoes and green beans to a medium bowl. Toss with oil and remaining salt mixture until well coated. Place vegetables on the other side of the baking sheet.
- Bake for 30 minutes at 375 degrees F.
- Meanwhile, pour remaining sauce mixture into a small saucepan and whisk in corn starch. Bring to a simmer over medium heat, cooking and whisking until thickened.
- Remove sheet pan from oven and brush chicken with thickened sauce. Bake for 5 more minutes, until chicken reaches an internal temperature of at least 165 degrees F and vegetables are tender.
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