Sheet Pan Honey Garlic Chicken (Print)

Sticky honey garlic chicken with roasted sweet potato wedges, baked together for a quick, flavorful meal.

# Components:

→ For the Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon salt
05 - 1/2 teaspoon black pepper

→ Honey Garlic Sauce

06 - 3 tablespoons honey
07 - 3 cloves garlic, minced
08 - 2 tablespoons gluten-free soy sauce
09 - 1 tablespoon Dijon mustard
10 - 1 tablespoon apple cider vinegar

→ Sweet Potato Wedges

11 - 2 large sweet potatoes, cut into wedges
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon garlic powder
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

→ To Finish

17 - Fresh parsley, chopped, for garnish
18 - Lemon wedges, optional

# Directions:

01 - Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss the sweet potato wedges with 2 tablespoons olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Arrange the seasoned wedges in a single layer on one half of the prepared baking sheet.
03 - Pat the chicken thighs thoroughly dry. In a small bowl, combine 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Coat the chicken thighs with this seasoning mixture, ensuring they are fully covered. Place the seasoned chicken thighs skin-side up on the other half of the baking sheet, next to the sweet potatoes.
04 - Place the baking sheet with the sweet potatoes and chicken into the preheated oven. Roast for 25 minutes.
05 - While the chicken and potatoes are roasting, prepare the sauce. In a small bowl, whisk together 3 tablespoons honey, 3 cloves minced garlic, 2 tablespoons gluten-free soy sauce, 1 tablespoon Dijon mustard, and 1 tablespoon apple cider vinegar until smooth and well combined.
06 - After 25 minutes, carefully remove the baking sheet from the oven. Generously brush the honey garlic sauce all over the chicken thighs.
07 - Return the baking sheet to the oven and continue roasting for an additional 10 to 12 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C), and the sweet potato wedges should be tender and nicely golden brown.
08 - For enhanced caramelization, you may broil the contents of the pan for 2 to 3 minutes. Watch very closely during this step to prevent any burning.
09 - Remove the pan from the oven. Sprinkle the finished dish with freshly chopped parsley. Serve hot, optionally with lemon wedges on the side.

# Expert Advice:

01 -
  • Ready in under 45 minutes
  • Only uses one pan for easy cleanup
  • Perfect balance of sweet and savory flavors
  • Delivers crispy chicken skin and tender meat
  • Naturally gluten free when using GF soy sauce
02 -
  • The dish provides a complete meal with protein and complex carbs
  • Chicken thighs stay juicier than breasts in this high heat cooking method
  • The sauce works well with other proteins like salmon or pork chops
03 -
  • After years of making this dish, I've discovered a few secrets that make all the difference. Always bring your chicken to room temperature for about 20 minutes before cooking for more even results.
  • When cutting sweet potatoes, a sharp chef's knife and stable cutting board prevent accidents.
  • For the most flavorful sauce, toast the garlic in a small saucepan with a bit of oil before mixing with other ingredients – this mellows the harsh garlic bite while intensifying its aromatic qualities.
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