Sheet Pan Honey Garlic Chicken Thighs

• 8 bone-in, skin-on chicken thighs
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• Salt to taste
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional)
• Chopped green onions for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Pat chicken thighs dry and season generously with salt and pepper.
3. 3 In a small bowl, whisk together olive oil, minced garlic, honey, soy sauce, rice vinegar, and smoked paprika.
4. 4 Place chicken thighs skin-side down in a single layer on a sheet pan.
5. 5 Brush or drizzle the honey garlic mixture over the chicken.
6. 6 Roast for 30 minutes, flipping halfway through and basting with pan juices.
7. 7 If desired, mix cornstarch with water and drizzle over chicken for a thicker glaze during the last 5 minutes of cooking.
8. 8 Garnish with chopped green onions before serving.

Nutrition

Tips

• For extra crispy skin, broil for 1-2 minutes at the end, watching closely to avoid burning.
• Add veggies like broccoli or carrots to the sheet pan for a complete meal.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain crispiness.

Serving Suggestions

• Serve with steamed jasmine rice and a side of stir-fried vegetables.
• Pair with a crisp, cold lager for a refreshing contrast.

FAQ