Sheet Pan Honey Garlic Chicken (Print)
Sticky honey garlic chicken and crispy sweet potato wedges all baked on one pan for a simple weeknight dinner.
# 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 oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
02 - In a large bowl, toss sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and black pepper. Arrange evenly on one side of the prepared baking sheet.
03 - Pat chicken thighs dry. In a small bowl, combine olive oil, smoked paprika, salt, and black pepper. Coat chicken thighs with seasoning mixture and place skin side up on the other side of the sheet pan.
04 - Roast sweet potatoes and chicken in the oven for 25 minutes.
05 - In a small bowl, whisk honey, minced garlic, gluten-free soy sauce, Dijon mustard, and apple cider vinegar until well combined.
06 - After 25 minutes, remove sheet pan from oven. Brush chicken thighs generously with honey garlic sauce.
07 - Return pan to oven and roast an additional 10 to 12 minutes, until chicken reaches an internal temperature of 165°F (74°C) and sweet potato wedges are tender and golden.
08 - Broil pan for 2 to 3 minutes for extra caramelization if desired, monitoring closely to prevent burning.
09 - Sprinkle with chopped parsley and serve hot with lemon wedges if using.