Sheet Pan Honey Garlic Chicken and Potatoes Easy One Pan Dinner Recipe

Name: Sheet Pan Honey Garlic Chicken and Potatoes
Prep time: 15 min
Cook time: PT-487590H10M31S
Total time: PT-487590H10M31S
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs (about 2 lbs); 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes; 2 tablespoons olive oil; Salt and freshly ground black pepper, to taste; 1/2 teaspoon smoked paprika (or regular paprika); 1/2 teaspoon dried Italian herbs (optional); 1/3 cup honey; 4 large garlic cloves, minced; 3 tablespoons low-sodium soy sauce; 2 tablespoons Dijon mustard; 1 tablespoon apple cider vinegar; 1/2 teaspoon crushed red pepper flakes (optional); Fresh parsley, chopped (for garnish, optional)

By:

Mala

August 14, 2025

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The sizzle of honey garlic chicken roasting alongside golden potatoes on a single sheet pan is one of my favorite weeknight sounds. The aroma—sweet, garlicky, and just a tad savory—drifts through the kitchen, making everyone peek in and ask, “When’s dinner?” I first whipped up this sheet pan honey garlic chicken and potatoes on a hectic Wednesday when I realized I’d forgotten to thaw anything for dinner. You know those nights when you need magic to happen fast? That’s when this recipe was born, with me tossing together pantry staples, a couple of chicken thighs, and some Yukon Golds I found in the back of the pantry.

What’s wild is how something so simple can taste so special. I’ve made this sheet pan honey garlic chicken and potatoes more times than I can count, tweaking the sauce and swapping in different veggies, but it always comes back to this: a sticky, caramelized glaze that clings to juicy chicken and tender roasted potatoes. It’s the kind of meal you can throw together in one big pan (hello, easy clean-up!) and still feel like you’ve treated yourself. My kids beg for seconds, and honestly, so do I.

This recipe is perfect if you’re short on time, cooking for a crowd, or just need something hearty that doesn’t require a culinary degree. And with only one pan to wash, you’ll actually want to make it again. If you’re a fan of sheet pan honey garlic chicken and potatoes, or just crave a fuss-free dinner, I promise you’ll keep this one tucked in your back pocket. After all, I think we could all use a little more ease—and a lot more flavor—in our busy lives.

Why You’ll Love This Recipe

Quick & Easy: From pantry to plate in about 40 minutes, making it ideal for busy weeknights or when you just can’t deal with a pile of dishes.
Simple Ingredients: You probably have everything you need—honey, garlic, soy sauce, chicken, and potatoes are kitchen staples around here.
Perfect for Any Occasion: Whether you’re hosting Sunday dinner, meal-prepping for lunches, or just feeding a hungry crew, this recipe works every time.
Crowd-Pleaser: Both kids and adults rave about the sweet-savory glaze and the crispy, caramelized edges (there are never leftovers when I make this for family gatherings).
Unbelievably Delicious: The balance of sticky honey, garlicky punch, and juicy roasted chicken really is next-level comfort food.

What sets this sheet pan honey garlic chicken and potatoes apart? The real trick is in the sauce. I blend the honey, garlic, soy sauce, and a splash of Dijon mustard for depth. Then everything roasts together, so the potatoes soak up the chicken’s juices and the glaze gets perfectly sticky. I’ve tried plenty of one-pan dinners, but honestly, nothing else delivers this level of flavor with so little effort. It’s one of those recipes that’s both reliable and a little bit magical—like you’ve pulled off something fancy with almost no work.

I’ve tested this recipe on picky eaters, skeptical relatives, and meal-prep skeptics—it always gets a thumbs up. For me, it’s comfort food made practical: you get all the cozy flavors without standing over a stove or scrubbing pots all night. If you love meals that taste like you tried way harder than you did, sheet pan honey garlic chicken and potatoes is about to become your weeknight hero.

Ingredients Needed

This recipe uses everyday pantry and fridge staples to create something downright delicious. I love how versatile it is—most of these ingredients are probably already in your kitchen, and swapping one or two won’t ruin the dish. Here’s what you’ll need for your sheet pan honey garlic chicken and potatoes:

For the chicken and potatoes:
- 4 bone-in, skin-on chicken thighs (about 2 lbs / 900 g) (juicier and more flavorful than breasts)
- 1.5 lbs (680 g) Yukon Gold potatoes, cut into 1-inch (2.5 cm) cubes (or use red potatoes or baby potatoes—whatever’s handy)
- 2 tablespoons olive oil (for roasting, keeps everything golden and crisp)
- Salt and freshly ground black pepper, to taste (season with a generous hand)
- 1/2 teaspoon smoked paprika (adds a subtle smoky note—regular paprika works too)
- Optional: 1/2 teaspoon dried Italian herbs (for extra flavor, especially if you love herby potatoes)
For the honey garlic sauce:
- 1/3 cup (80 ml) honey (I like a local wildflower honey for richer flavor)
- 4 large garlic cloves, minced (the more the merrier—don’t be shy here!)
- 3 tablespoons (45 ml) low-sodium soy sauce (keeps the sauce balanced, not too salty)
- 2 tablespoons (30 ml) Dijon mustard (adds a little tang and body)
- 1 tablespoon (15 ml) apple cider vinegar (lifts the sweetness and balances the sauce)
- 1/2 teaspoon crushed red pepper flakes (optional, for a gentle kick)
- Fresh parsley, chopped (for garnish, optional but highly recommended)

Ingredient Tips: If you’re out of honey, maple syrup works in a pinch. Prefer boneless skinless chicken thighs? They cook a little faster, so check them at 25 minutes. Baby potatoes don’t need peeling, which saves time. I often use whatever potatoes are left in the bin—no need to be fancy.

Substitutions: Gluten-free? Swap tamari for soy sauce. Watching carbs? Try rutabaga or cauliflower florets instead of potatoes. Vegan? Sub in extra-firm tofu and swap maple syrup for honey. Trust me, this recipe can flex with your pantry and your dietary needs!

Equipment Needed

Large rimmed sheet pan (about 18×13 inches / 46×33 cm) – This size lets everything spread out for perfect roasting. No crowding means extra crispiness! If yours is smaller, use two pans to avoid steaming.
Parchment paper or aluminum foil – Makes clean-up a breeze and keeps the glaze from sticking. I go with parchment for less mess, but foil works too.
Mixing bowls – At least one for tossing the potatoes and another for whisking the sauce. Even a big zip-top bag works for coating the potatoes if you’re in a rush.
Measuring cups and spoons – For accuracy. I’ve tried eyeballing, but the sauce is best with proper measurements.
Sharp chef’s knife and cutting board – To chop potatoes, mince garlic, and trim chicken if needed.
Silicone spatula or basting brush – For spreading the sauce evenly over the chicken.
Tongs – Useful for flipping or moving the chicken and potatoes mid-roast.

If you don’t have a sheet pan, a large roasting pan or even a sturdy casserole dish can sub in (just don’t overcrowd or things get soggy). I’ve used budget-friendly pans from the supermarket for years—just line with parchment if they’re a bit beat-up. And remember, a good sturdy spatula saves you from scraping stuck-on bits later!

Preparation Method

sheet pan honey garlic chicken and potatoes preparation steps

Preheat your oven to 400°F (200°C).

This ensures everything roasts evenly from the get-go. Don’t skip preheating—it’s key for crispy potatoes.
Prepare the potatoes: In a large bowl, toss 1.5 lbs (680 g) cubed potatoes with 2 tablespoons olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried Italian herbs (if using), and a generous pinch of salt and pepper.

Tip: Cut potatoes into uniform pieces (about 1 inch / 2.5 cm) so they cook evenly. If using baby potatoes, halve or quarter them.
Arrange potatoes on the sheet pan: Spread the potatoes out on your rimmed sheet pan in a single layer.

Don’t crowd them—space lets them crisp up, not steam!
Pat chicken thighs dry with paper towels.

This helps the skin get beautifully golden and crispy. Trim excess fat if desired.
Season the chicken: Sprinkle both sides of the chicken thighs with salt, pepper, and a pinch of smoked paprika.

I always season a little more on the skin side for extra flavor.
Arrange chicken among the potatoes: Nestle the chicken thighs skin-side up between the potatoes.

If your pan gets crowded, use two pans so everything roasts, not steams.
Make the honey garlic sauce: In a small bowl, whisk together 1/3 cup (80 ml) honey, 4 minced garlic cloves, 3 tablespoons (45 ml) soy sauce, 2 tablespoons (30 ml) Dijon mustard, 1 tablespoon (15 ml) apple cider vinegar, and 1/2 teaspoon red pepper flakes (if using).

Sneak a taste—the balance should be sweet, tangy, and garlicky. Adjust as needed!
Spoon or brush half the sauce over the chicken and potatoes.

Save the rest for later to boost flavor at the end.
Roast for 20 minutes.

Halfway through, the kitchen will start smelling amazing. Check that nothing is browning too quickly.
Remove pan and baste again: Brush or drizzle the remaining sauce over the chicken and potatoes.

This double-glaze step creates that sticky, caramelized finish!
Continue roasting another 15–20 minutes, or until chicken reaches 165°F (74°C) internal temperature and potatoes are fork-tender and deeply golden.

If potatoes aren’t quite done, remove chicken and roast potatoes for 5–10 more minutes. Don’t worry, happens to me all the time.
Rest and garnish: Let everything rest 5 minutes before serving. Sprinkle with chopped fresh parsley.

Resting lets juices settle—trust me, it’s worth the wait!

Tips: If you notice lots of juices in the pan, remove the chicken and broil the potatoes for 2–3 minutes for extra crispiness. If your oven runs hot, check early to avoid burning the glaze. And don’t forget to scrape up those sticky bits—they’re the best part!

Cooking Tips & Techniques

Don’t Crowd the Pan: Spread the chicken and potatoes out to get that perfect roasted texture. Overcrowding causes steaming, which means soggy potatoes (and nobody wants that).
Pat Chicken Dry: This step is easy to skip, but it really helps the skin crisp up. Sometimes I even let the chicken air-dry for a few minutes while prepping potatoes.
Layer Flavors: Brushing the sauce on in two stages lets it caramelize, not burn. I learned the hard way that adding all the sauce at once can cause the sugars to burn before the chicken is cooked through.
Use a Meat Thermometer: Chicken thighs are forgiving, but checking for 165°F (74°C) ensures safety and juiciness. I ruined a few batches by guessing—now I trust the thermometer every time.
Broil for Extra Color: Sometimes I pop the pan under the broiler for 2 minutes after roasting. It crisps up the chicken skin and caramelizes the glaze. Just watch closely to avoid burning.
Multitask Smartly: While the pan roasts, toss together a salad or steam some green beans. That way, dinner comes together all at once and you’re not scrambling at the last minute.
Clean As You Go: Line your sheet pan for easy cleanup, and give your mixing bowls a quick rinse while the chicken roasts. It keeps post-dinner chores to a minimum (which might be my favorite part).

Honestly, my biggest mistake was not basting in stages—once I dumped all the sauce on at the start and ended up with burnt sugar. Lesson learned! Now, I always save half for the second round. Every time I do, that sticky, glossy finish makes the effort so worth it.

Variations & Adaptations

Low-Carb/Keto: Swap potatoes for cauliflower florets or rutabaga cubes. The honey can be replaced with a sugar-free sweetener like monk fruit syrup. Still delicious, and you’ll keep carbs in check.
Vegetarian: Use extra-firm tofu or tempeh instead of chicken. Toss cubes with a little olive oil, salt, and pepper before roasting. The honey garlic sauce is just as addictive on plant-based proteins!
Seasonal Veggies: In spring, toss in asparagus or snap peas for the last 10 minutes of roasting. In autumn, add chunks of sweet potato or butternut squash. I love tossing in broccoli florets when I have them—just add in the last 15 minutes so they don’t get mushy.
Dairy-Free and Gluten-Free: This recipe is naturally dairy-free. For gluten-free, simply use tamari in place of soy sauce.
Different Proteins: Boneless, skinless chicken breasts or thighs work, but check them early—they cook faster. Pork tenderloin, cut into medallions, is a tasty swap as well.

One of my favorite tweaks is tossing in a handful of halved Brussels sprouts with the potatoes (they get sweet and crispy). Don’t be afraid to play around—this sheet pan honey garlic chicken and potatoes recipe is meant to flex with what you have and what you love!

Serving & Storage Suggestions

This sheet pan honey garlic chicken and potatoes is best served hot out of the oven, when the glaze is sticky and the potatoes are golden. I love piling everything onto a big platter, sprinkling with fresh parsley, and letting folks help themselves family-style. If you want to dress it up, add a lemon wedge or two for brightness, or a quick side salad with a tangy vinaigrette.

Leftovers? Store in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making this a great make-ahead meal. To reheat, pop everything on a sheet pan and warm at 350°F (175°C) for 10–15 minutes, or zap individual portions in the microwave. For crispy potatoes, broil for a couple of minutes after reheating.

This dish freezes surprisingly well, especially the chicken. Freeze in portions for up to 2 months. Thaw overnight in the fridge, then reheat as above. I sometimes meal-prep a double batch just for easy lunches!

Nutritional Information & Benefits

A typical serving (one chicken thigh and a good scoop of potatoes) provides about 420 calories, 25g protein, 15g fat, and 40g carbohydrates. You’ll get a healthy dose of potassium and vitamin C from the potatoes, plus lean protein and iron from the chicken. The honey provides a natural sweetness without relying on refined sugar, and the olive oil brings in heart-healthy fats.

If you’re gluten-free, just use tamari. For dairy-free, no changes are needed. Potential allergens include soy (in the sauce) and, of course, honey (so not vegan as written). Personally, I love that this recipe keeps things wholesome and satisfying—no heavy cream or butter, just honest ingredients that fill you up without weighing you down.

Conclusion

If you’re looking for a dinner that checks every box—flavorful, easy, crowd-pleasing, and downright fun to make—sheet pan honey garlic chicken and potatoes is your answer. It’s one of those recipes you’ll find yourself craving on random weeknights, or turning to when you need to impress with zero stress. I keep coming back to this dish because it feels like comfort food, but with a lighter, brighter twist.

Don’t be afraid to make it your own—swap the veggies, adjust the heat, or double the sauce (trust me, it’s worth it). I hope you love this recipe as much as my family does. If you try it, drop a comment below with your tweaks, share your photos, or let me know if it made your weeknight a little easier. Here’s to more easy, delicious dinners—one sheet pan at a time!

Frequently Asked Questions

Can I use boneless chicken breasts instead of thighs?

Yes, boneless chicken breasts work well. Just reduce the roasting time to 25–30 minutes and check for doneness at 165°F (74°C) to avoid overcooking.

How do I keep the potatoes from getting soggy?

Make sure not to crowd the pan. Give the potatoes plenty of space and toss them in oil before roasting. For extra crispiness, broil for 2–3 minutes at the end.

Can I prep this sheet pan honey garlic chicken and potatoes ahead of time?

Absolutely! You can marinate the chicken and chop the potatoes in advance. Store them separately in the fridge, then assemble and roast when ready to eat.