Honey Baked Chicken Sheet Pan Dinner

Honey Baked Chicken Sheet Pan Dinner

This sheet pan dinner of honey baked chicken with crispy potatoes and roasted green beans cooks in the oven all at the same time! You can use a sheet pan or separate pans if you want to keep your potatoes crispy.

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Honey Baked Chicken with crispy potatoes and roasted green beans on a white plate

Sheet Pan Dinner

This honey baked chicken sheet pan dinner is delicious and can be made using a sheet pan, but if you want the crispiest potatoes, you’ll need to keep the chicken away from the potatoes so that the chicken juices don’t run into the potatoes. So consider using separate pans if you have them. My BJC Sheet Pan Bakeware Set works perfectly (imagine that 😄!).

A hand sprinkling spice mix onto chicken thighs.

Spice Rub

Start by making a simple spice rub to put on the chicken. Just a few herbs and spices, some salt and pepper goes a long way in flavoring the chicken for this meal. Combine the spices and rub them on all sides of the chicken. 

Four chicken thighs in a blue baking pan.

What Chicken to Use

I like skin-on chicken thighs for this honey baked chicken recipe. The skin crisps up beautifully and protects the meat from drying out, but you could go skinless if you prefer. You could also sub in chicken breasts if you prefer white meat. The timing can be affected by the size of the chicken breasts you use so do check to make sure the final internal temperature is 165ºF.

Boiled potatoes in a blue baking pan, ready for the oven.

Crispy Oven Roasted Potatoes

These are my favorite roasted potato, and the trick is in what you do to prepare the potatoes for the oven. Boiling the potatoes in water with baking soda breaks down the cell structure of the potato giving them a fuzzy look on the outside. That fuzzy surface has lots of nooks and crannies that get nice and crispy in the oven when you roast them. These might just be your favorite part of the meal! The potatoes will take longer in the oven than the chicken, so give them a 10 minute head start.

Ingredients on a wooden counter with a saucepan and measuring spoons.

Honey Glaze for Chicken

While the potatoes and chicken are cooking, make the glaze quickly on the stovetop. It’s a simple dump-and-stir mix of ingredients and will just take about 10 minutes to reduce into a delicious thick glaze. Don’t walk away while it simmers, however, because this is one overflow you do not want to have to clean up.

Green beans in a blue baking pan with a blue and white striped towel.

Oven-Roasted Green Beans

These green beans couldn’t be simpler to prepare. Just toss with olive oil, salt and pepper and pop them into the oven for the last 15 to 20 minutes. True roasted green beans should be spread out on a sheet pan, but you can steam-roast these beans in a smaller pan, giving them a toss once partway through cooking and they are less likely to burn or char.

Honey Baked Chicken sheet pan dinner with crispy potatoes and green beans in separate baking pans on a wooden counter with a blue and white striped towel.

It all Comes Together

Pour the honey glaze over the chicken for the last 15 minutes of cooking, saving some for last minute saucing. The chicken will grab that glaze and brown beautifully, but keep your eye on it for any over-browning. Just before serving, brush the remaining glaze on the chicken again and your delicious dinner awaits. 

Honey Baked Chicken with cirs

 

Honey Baked Chicken Sheet Pan Dinner

Nutrition Info Print Recipe
  • Prep Time: 20 m
  • Cook Time: 45 m
  • Total Time: 1 h 5 m
  • Servings:
    4

Ingredients

Spice Mix:
  • 1 teaspoon salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ¼ teaspoon freshly ground black pepper
  • 4 to 6 bone-in chicken thighs or 4 boneless chicken breasts
  • 1 lemon sliced
Crispy Oven-Roasted Potatoes
  • 1 teaspoon baking soda
  • salt and freshly ground black pepper
  • 2 pounds baby Yukon Gold potatoes cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 clove garlic smashed
  • ½ teaspoon chopped fresh rosemary
Honey Glaze:
  • ½ cup honey
  • 1 clove garlic minced
  • 1 tablespoon soy sauce
  • 1 tablespoon apple cider vinegar
  • Juice of ½ lemon
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground black pepper
Oven-Roasted Green Beans
  • 12 ounces green beans
  • olive oil
  • salt and freshly ground black pepper
  • zest of 1 lemon

Instructions

  1. Combine the spices to make the spice mix in a small bowl and rub the mixture all over the chicken pieces. Let the chicken sit for at least 30 minutes or refrigerate overnight.
  2. Pre-heat the oven to 425ºF.
  3. Bring a large saucepan of water to a boil and add the baking soda to the water. Season the water well with salt and blanch the potatoes for 5 to 10 minutes, until they can easily be pierced with a knife. Drain the potatoes and return them to the hot pot to evaporate any residual moisture.
  4. Add the olive oil, smashed garlic clove and fresh rosemary to the pot with the potatoes, season with salt and freshly ground black pepper and toss or stir the hot potatoes around in an aggressive manner to rough up the potatoes somewhat. They should have a soft, fuzzy exterior by the time you are done. Transfer the potatoes to one side of a half sheet pan (18-inches x 13-inches) or to a 9-inch x 13” pan. Transfer the pan to the oven and bake at 425°F for 10 minutes.
  5. Combine all the ingredients for the honey glaze in a small saucepan and bring to a simmer. Let the glaze simmer gently until it thickens – about 10 minutes.
  6. Place the seasoned chicken thighs on one quarter of the sheet pan next to the potatoes. Arrange the lemon slices around the chicken. Return the sheet pan to the oven and roast for an additional 20 minutes.
  7. Toss the green beans with olive oil, salt and pepper and add them to the remaining quarter of the sheet pan. Toss the potatoes and pour some of the honey glaze onto the chicken pieces. Return the pan to the oven and continue to roast for another 15 minutes. The chicken should be nicely browned and have an internal temperature of 165ºF.
  8. Transfer to serving plates and pour any remaining honey glaze over the chicken. Serve with the crispy potatoes and roasted green beans.
Enjoy,
If you made this recipe, please add your comments and ratings below.

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Comments (7)Post a Reply

  1. This recipe sounds so good but has a really high number for both sodium and potassium.
    I think you could eliminate the soy sauce. Why do you add baking soda to the potatoes as they cook?

    Reply

    1. Hi Carol. Check out the paragraph above about the crispy oven roasted potatoes to learn all about the baking soda. The sodium listed in the nutritionals is higher than reality because it accounts for a full teaspoon in the spice mix, but you never use the whole spice mix. Still, you could reduce both salt and soy sauce if you wanted to.

      Reply

  2. 5 stars
    Made this tonight with chicken breast. It was wonderful, everyone enjoyed it, definitely a keeper.

    Reply

  3. 5 stars
    I’ve made this dish that’s similar, but put everything together in my blue speckled roasting pan. The juices from the chicken make the potatoes and green beans taste delish!!

    Reply

  4. 5 stars
    I used a cornish hen that kept falling out of the freezer and it was a great meal. I had some silicone sheet pan cubes and will order BJC metal pans as it will change how things cook n brown. The flavors were very pleasant and went well together. The baking soda in the potatoes made a difference in how “crunchy” they were on the outside. As usual, Meredith has another winner in this recipe.

    Reply

  5. I am gathering together all the ingredients to make this delicious one-pan meal. However, I do have a question for you regarding the type of green beans that can be used and any modification to cooking/roasting time. Hard to tell from photo but are these just everyday fresh green beans or french green beans aka haricot verts. Since haricot verts are smaller and more petite does the cooking time change so that they still remain a bit crunchy? So looking forward to putting together this meal.

    Reply

    1. Hi Linda. Yes, the size of the green beans will make a small difference. The beans in the photo were not the super skinny haricots verts, but they were nice and slender. Really thick beans will take a few more minutes, but you can just do a quick taste test when you think they are done.

      Reply

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