Go Back
- 4 bone-in, skin-on chicken thighs - 1/4 cup honey - 2 tablespoons soy sauce - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon sesame oil - 2 cups broccoli florets - 1 cup baby carrots - Salt and freshly ground black pepper to taste - Chopped green onions and sesame seeds for garnish You need precise measurements for this dish. Using the right amount of each ingredient makes a big difference in taste. The honey brings sweetness. Soy sauce adds umami. Garlic and ginger give depth. Salt and pepper enhance all these flavors. Each ingredient plays a key role. - Mixing bowls - Whisk - Sheet pan - Parchment paper - Measuring cups and spoons - Chef's knife - Cutting board Using good tools helps you cook well. A sheet pan makes this dish simple. It holds all the ingredients in one place. Parchment paper helps with easy cleanup. You can focus on enjoying your meal instead of scrubbing the pan. Start by washing your hands. Then, grab the chicken thighs. Pat them dry with paper towels. This step helps the skin get crispy later. Next, season the thighs with salt and black pepper. Be sure to cover both sides evenly for great flavor. In a bowl, mix honey, soy sauce, minced garlic, grated ginger, and sesame oil. Whisk it well until it blends together. This will be your marinade. Place the chicken in a large bowl or zip-top bag. Pour half of the marinade over the chicken. Make sure each thigh gets coated. The rest of the marinade will be used later. Let the chicken marinate for at least 15 minutes. If you have more time, let it sit for up to 2 hours in the fridge. This deepens the flavors. While the chicken marinates, rinse the broccoli florets and baby carrots. Then, in a separate bowl, toss the veggies with a bit of olive oil, salt, and pepper. Mix them until they are evenly coated. This will add flavor to your dish. Line a sheet pan with parchment paper. This makes cleanup easy. On one side of the pan, arrange the marinated chicken thighs skin-side up. On the other side, spread out the seasoned broccoli and baby carrots. Make it look nice and colorful. You can drizzle the reserved marinade over everything for extra taste. Preheat your oven to 400°F (200°C). Place the sheet pan in the oven and bake for 35 to 40 minutes. Use a meat thermometer to check the chicken’s internal temperature. It should reach 165°F (74°C) to be fully cooked. After baking, the chicken skin will be crispy, and the veggies will be tender. Carefully remove the pan from the oven. Let the dish rest for a few minutes. Before serving, garnish with chopped green onions and sesame seeds. This gives a nice pop of color and flavor. Marinating chicken thighs is key to great taste. I suggest marinating for 15 minutes at a minimum. If you have time, let them sit for up to 2 hours. This helps the flavors soak in deeply. The honey, soy sauce, garlic, and ginger work together, making the chicken juicy and flavorful. To get that perfect crispy skin, start with skin-on thighs. Make sure to season the skin with salt and pepper. When the chicken cooks, the skin will crisp up nicely. Bake at 400°F (200°C) for 35 to 40 minutes. This high heat helps create a crunchy texture. You can also broil for 2-3 minutes at the end for extra crispiness. You can use many vegetables in this dish. Broccoli and carrots are great, but feel free to try bell peppers, zucchini, or green beans. Just keep the cooking time in mind. Cut them into similar sizes for even cooking. Toss them in olive oil and seasonings before adding them to the sheet pan. This way, they’ll roast well and absorb all the yummy flavors too. {{image_4}} You can swap chicken thighs for chicken breasts. Breasts cook faster, so check them after 25 minutes. For a plant-based option, use firm tofu. Press it to remove water, then cut it into cubes. Marinate the tofu just like the chicken. Bake until golden and crispy. Want a kick? Add chili flakes to the marinade. You can also mix in sriracha or hot honey. This will give your dish a nice blend of sweet and heat. Adjust the spice level to fit your taste. Balance is key, so taste as you go. Explore seasonal veggies for variety. In spring, try asparagus or snap peas. In summer, zucchini or bell peppers work great. Fall gives you the chance to use butternut squash or Brussels sprouts. Just remember to cut them into similar sizes for even cooking. The colors will make your dish pop! After enjoying your meal, let the leftovers cool. Store the chicken and veggies in an airtight container. This keeps them fresh. Place the container in the fridge. They will last three to four days. Make sure to label your container with the date. This way, you won’t forget about your tasty meal. To reheat, take the chicken and veggies out of the fridge. Preheat your oven to 350°F (175°C). Place the food on a baking sheet. Cover with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until warm. You can also use a microwave. Just warm them in short intervals. Stir often to ensure even heating. If you want to freeze, wrap each piece of chicken in plastic wrap. Then place it in a freezer bag. Remove as much air as possible. The veggies can be frozen too, but they may lose some crunch. They will last about three months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. To make this recipe gluten-free, use gluten-free soy sauce. Many brands offer this option. Look for tamari, which is a gluten-free alternative. Ensure all other ingredients, like honey and sesame oil, are also gluten-free. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Check for doneness around 25 to 30 minutes. Ensure the internal temperature reaches 165°F (74°C). Great sides to pair are rice or quinoa. These grains soak up the sauce well. You can also serve a fresh salad or roasted potatoes for variety. Steamed green beans complement the flavors nicely too. Cooking chicken thighs takes about 35 to 40 minutes at 400°F (200°C). Always check the internal temperature with a meat thermometer. It should reach 165°F (74°C) for safe eating. Yes, you can make the marinade ahead of time. Store it in the fridge for up to three days. This can save time on busy nights, letting you enjoy the dish faster. This blog post covered how to make delicious sheet pan garlic honey chicken thighs. We looked at the key ingredients, tools, and step-by-step instructions. I shared tips for better flavor and crispiness, plus variations to try. Storing and reheating leftovers was also discussed. In conclusion, you now have a simple yet tasty recipe. Follow these steps to impress your family or friends. Enjoy cooking and experimenting with your own twist!

Sheet Pan Garlic Honey Chicken Thighs

Savor the delicious flavors of Sheet Pan Garlic Honey Chicken Thighs with this easy recipe! Perfect for busy weeknights, this dish combines tender chicken thighs marinated in honey, garlic, and ginger with vibrant broccoli and baby carrots. Ready in just under an hour, it's a wholesome meal everyone will love. Click to explore the full recipe and discover how simple it is to create this mouthwatering dinner!
Print Recipe Pin Recipe

Ingredients
  

4 bone-in, skin-on chicken thighs

1/4 cup honey

2 tablespoons soy sauce

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon sesame oil

2 cups broccoli florets

1 cup baby carrots

Salt and freshly ground black pepper to taste

Chopped green onions and sesame seeds for garnish

Instructions
 

Preheat your oven to 400°F (200°C) to ensure it's ready for roasting.

    In a small mixing bowl, combine the honey, soy sauce, minced garlic, grated ginger, and sesame oil. Whisk them together vigorously until well blended to create a flavorful marinade.

      Season the chicken thighs liberally with salt and pepper on both sides. Place the thighs in a large mixing bowl or a zip-top plastic bag. Pour half of the marinade over the chicken, ensuring each piece is coated evenly. Reserve the remaining marinade for later. Let the chicken marinate for at least 15 minutes, or if time allows, up to 2 hours in the refrigerator to deepen the flavors.

        While the chicken is marinating, prepare the vegetables. Rinse the broccoli florets and baby carrots under cold water. In a separate bowl, toss the vegetables with a drizzle of olive oil, and a sprinkle of salt and pepper until they are evenly coated.

          Line a sheet pan with parchment paper to facilitate easy cleanup after baking. On one side of the sheet pan, arrange the marinated chicken thighs skin-side up. On the other side, spread out the seasoned broccoli florets and baby carrots.

            To enhance the flavor, drizzle the reserved marinade over the chicken and vegetables on the sheet pan.

              Place the sheet pan in the preheated oven and bake for 35 to 40 minutes. The chicken should reach an internal temperature of 165°F (74°C), ensuring that it is cooked thoroughly, while the skin becomes crisp and the vegetables are tender.

                Once done, carefully remove the sheet pan from the oven and allow it to rest for a few minutes. Before serving, garnish with freshly chopped green onions and a sprinkle of sesame seeds to add a burst of color and flavor.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4

                    - Presentation Tips: For an enticing presentation, serve the chicken thighs and vegetables on a large platter, drizzled with any leftover marinade from the sheet pan. Add a few lime wedges for an extra zesty touch!