Honey Garlic Chicken Thighs on a Sheet Pan
Juicy honey garlic chicken thighs roasted on a sheet pan with a glossy, caramelized glaze. A structured, oven-baked weeknight dinner with minimal hands-on time and bold savory-sweet flavor.
Equipment
- Rimmed sheet pan
- Parchment paper or foil
- Small mixing bowl
- Whisk
- Pastry Brush
- Measuring Cups and Spoons
- Instant-read thermometer
Ingredients
For the Chicken
- 2 lb chicken thighs bone-in, skin-on or boneless, skinless
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
For the Honey Garlic Glaze
- 1/3 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic finely minced
- 1 tbsp apple cider vinegar
- 1 tsp sesame oil
- 1/2 tsp crushed red pepper flakes optional
Optional Garnish
- 2 green onions sliced
Instructions
- Preheat oven to 425°F. Line a rimmed sheet pan with parchment paper or foil.
- Pat chicken thighs dry and season evenly with kosher salt and black pepper.
- Arrange thighs on the sheet pan with space between each piece. Drizzle with olive oil and rub lightly to coat.
- Whisk together honey, soy sauce, minced garlic, apple cider vinegar, sesame oil, and red pepper flakes (if using).
- Brush about half of the glaze over the chicken, reserving the remaining sauce for later.
- Roast for 20 minutes.
- Remove pan from oven and brush chicken generously with the remaining glaze.
- Return to oven and roast 12–15 minutes more, or until chicken reaches 165°F internally and glaze is caramelized.
- Optional: Broil for 2–3 minutes for deeper color, watching closely to prevent burning.
- Rest 5 minutes. Garnish with sliced green onions before serving, if desired.
Notes
Two-stage glazing: Brushing the honey glaze in stages prevents burning and keeps the finish glossy rather than scorched.
Boneless vs. bone-in: Boneless thighs may finish about 5 minutes sooner; start checking early. Bone-in thighs may need the full time depending on size.
Best texture: Dry the chicken well and leave space between pieces so they roast instead of steam. If broiling, stay nearby—honey caramelizes quickly.
Storage: Refrigerate leftovers up to 4 days. Reheat gently (325–350°F) so the glaze doesn’t dry out.