8bone in, skinless chicken thighs (see above for more options)
1 1/2cupsfresh green beanshalved
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.