YumVerseEats
Comfort Classics
Honey-Glazed Sheet-Pan Chicken
Easy honey-glazed sheet-pan chicken with crispy potatoes and roasted broccoli. A complete dinner with simple prep and big flavor.
RECIPE AT A GLANCE
15
min
Active Time
35
min
Total Time
4
SERVINGS
Oven
METHOD
Why It Works
Everything roasts on one pan — chicken, potatoes, and broccoli — staggered by cook time so nothing over- or under-cooks. The honey glaze caramelizes in the final minutes of roasting, giving the chicken a sticky, lacquered finish without any stovetop work.
Ingredients
Protein
• 1½ lb chicken thighs (boneless, skinless)
Vegetables
• 1 lb baby potatoes, halved
• 3 cups broccoli florets
Sauce
• ⅓ cup honey
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
Seasoning
• ¾ tsp kosher salt
• ½ tsp black pepper
• 1 tsp garlic powder
• ½ tsp smoked paprika
• 2 tbsp olive oil
How to Make It
1
Heat the oven to 425°F and line a large sheet pan with parchment.
2
Toss the potatoes with 1 tbsp olive oil, half the salt, and pepper. Spread cut-side down on the pan.
3
Roast the potatoes for 10 minutes until the bottoms start turning golden.
4
Whisk the honey, soy sauce, Dijon, garlic powder, and smoked paprika until smooth.
5
Coat the chicken thighs with half of the honey glaze.
6
Add the chicken to the pan, nestling it among the potatoes.
7
Toss the broccoli with the remaining olive oil and salt, then scatter it on the pan.
8
Brush the remaining glaze over the chicken.
9
Roast for 10 minutes, until the chicken is caramelized and the broccoli is tender with crisp edges.
10
Rest for 2 minutes before serving so the glaze sets slightly.
How to Make It
1
Heat the oven to 425°F and line a large sheet pan with parchment.
2
Toss the potatoes with 1 tbsp olive oil, half the salt, and pepper. Spread cut-side down on the pan.
3
Roast the potatoes for 10 minutes until the bottoms start turning golden.
4
Whisk the honey, soy sauce, Dijon, garlic powder, and smoked paprika until smooth.
5
Coat the chicken thighs with half of the honey glaze.
6
Add the chicken to the pan, nestling it among the potatoes.
7
Toss the broccoli with the remaining olive oil and salt, then scatter it on the pan.
8
Brush the remaining glaze over the chicken.
9
Roast for 10 minutes, until the chicken is caramelized and the broccoli is tender with crisp edges.
10
Rest for 2 minutes before serving so the glaze sets slightly.
Ingredients
Protein
• 1½ lb chicken thighs (boneless, skinless)
Vegetables
• 1 lb baby potatoes, halved
• 3 cups broccoli florets
Sauce
• ⅓ cup honey
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
Seasoning
• ¾ tsp kosher salt
• ½ tsp black pepper
• 1 tsp garlic powder
• ½ tsp smoked paprika
• 2 tbsp olive oil
Storage & Reheat
Store:
Store in an airtight container for up to 4 days. Store no — roasted potatoes lose their texture once frozen.
Reheat:
Reheat in a 375°F oven for 8–10 minutes or microwave gently.
Swaps
No soy sauce? Use tamari in the same amount.
No Dijon? Use the same amount of spicy brown mustard.
Avo's Tip
Use chicken thighs here—they stay juicy under high heat and caramelize better than breasts.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use chicken thighs instead of breasts?
Yes. Thighs stay juicier and are more forgiving; just cook until fully done.
How do I prevent the glaze from burning?
Add the glaze later in cooking and watch closely near the end, especially if it has honey or sugar.
Can I add vegetables to the pan?
Yes. Use quick-roasting vegetables and cut them evenly so everything finishes at the same time.
Quick Fixes
Glaze burning: Add the honey glaze only in the last 10 minutes of roasting — honey caramelizes fast and burns if it's on too long.
Potatoes not cooking through: Give them a 10-minute head start before adding chicken and broccoli.
Broccoli drying out: Toss broccoli with a little extra olive oil and add it in the last 12–15 minutes only.
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