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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.
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.
Ingredients
Protein
Vegetables
• 3 cups broccoli florets
Sauce
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
Seasoning
• 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.
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.
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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.
Honey-Glazed Sheet-Pan Chicken
Ingredients
—
—
1½ lb chicken thighs (boneless, skinless)
—
—
1 lb baby potatoes, halved
—
—
3 cups broccoli florets
—
—
⅓ cup honey
—
—
2 tbsp soy sauce
—
—
1 tbsp Dijon mustard
—
—
¾ tsp kosher salt
—
—
½ tsp black pepper
—
—
1 tsp garlic powder
—
—
½ tsp smoked paprika
—
—
2 tbsp olive oil
Instructions
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.
15
min
active
35
min
total
4
servings
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