Honey Garlic Sheet Pan Meal (Printable)

Juicy chicken and veggies roasted together with sweet honey garlic glaze, perfect for easy, flavorful dinners.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs, approximately 1.5 pounds
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Vegetables

05 - 1 pound baby potatoes, halved
06 - 8 ounces green beans, trimmed
07 - 1 tablespoon olive oil
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Honey Garlic Sauce

10 - 1/4 cup honey
11 - 3 tablespoons low-sodium soy sauce
12 - 2 tablespoons fresh lemon juice
13 - 4 cloves garlic, minced
14 - 1 teaspoon Dijon mustard
15 - 1/2 teaspoon dried thyme

# How to Cook:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a small bowl, whisk together honey, soy sauce, lemon juice, minced garlic, Dijon mustard, and thyme until well combined.
03 - In a large bowl, toss baby potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Spread potatoes on the prepared sheet pan with cut side down.
04 - Roast potatoes in preheated oven for 10 minutes.
05 - Pat chicken thighs dry with paper towels. Rub with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
06 - Remove sheet pan from oven. Nestle seasoned chicken thighs among the potatoes. Brush chicken generously with half of the honey garlic sauce.
07 - Return pan to oven and roast for 15 minutes.
08 - Toss green beans with a light drizzle of olive oil, a pinch of salt, and pepper.
09 - Remove pan from oven. Add green beans around chicken and potatoes. Brush chicken with remaining honey garlic sauce.
10 - Roast for another 10 to 12 minutes until chicken reaches internal temperature of 165°F and vegetables are tender.
11 - If desired, broil for 2 to 3 minutes for extra caramelization on the chicken skin.
12 - Transfer chicken, potatoes, and green beans to serving plates. Spoon pan juices over the top.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less cleanup and more time actually enjoying your meal.
  • The honey garlic sauce creates this glossy, caramelized coating that tastes like you're way better at cooking than you actually are.
  • Chicken thighs stay impossibly juicy because they're forgiving, and the vegetables pick up all those savory, sweet drippings.
02 -
  • Timing matters with the vegetables—potatoes need a head start, but green beans will turn mushy if they roast the whole time, so don't skip that add-them-halfway step.
  • Chicken skin only gets crispy if it stays skin-side up and doesn't touch anything wet, so keep it dry and don't cover the pan with foil.
03 -
  • Thigh meat is done when an instant-read thermometer hits 165 degrees in the thickest part without touching bone—don't rely on color alone.
  • Fresh thyme leaves will always be better than dried if you have them, but dried thyme distributed through the pan is fine and sometimes even more consistent.
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