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Golden honey garlic chicken thighs on a sheet pan with roasted broccoli, sweet potatoes, and bell peppers
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Sheet Pan Honey Garlic Chicken & Vegetables

Bone-in chicken thighs roasted on a sheet pan with sweet potatoes, broccoli, and peppers in a sticky honey garlic glaze. One pan, one dinner, minimal cleanup.
Course Main Course
Cuisine American
Keyword chicken recipes, main dishes, sheet pan dinners, sheet pan honey garlic chicken & vegetables, weeknight dinners
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 5 servings
Author Maggie

Ingredients

  • 5 bone-in, skin-on chicken thighs
  • 2 medium sweet potatoes, cubed
  • 2 cups broccoli florets
  • 1 bell pepper, sliced any color
  • 1/4 cup honey
  • 3 tablespoons soy sauce
  • 4 cloves garlic, minced
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 2 tablespoons olive oil
  • salt and pepper to taste

Instructions

  1. Preheat oven to 425 degrees F. Line a large sheet pan with parchment paper.
  2. Whisk together honey, soy sauce, garlic, and vinegar in a small bowl.
  3. Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread on one side of the sheet pan.
  4. Season chicken thighs with salt and pepper. Place skin-side up on the other side of the pan. Brush generously with half the honey garlic sauce.
  5. Roast for 25 minutes. Remove the pan, add broccoli and bell pepper to the sweet potatoes. Brush the chicken with the remaining sauce.
  6. Return to the oven for 15 more minutes until chicken reaches 165 degrees F and the vegetables are charred at the edges.
  7. Serve everything straight from the pan.