Go Back
+ servings
Honey Baked Chicken Sheet Pan Dinner
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
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.
Course: Entrées
Cuisine: American
Keyword: Chicken, One Pot Meal
Servings: 4
Calories: 725 kcal
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
  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.
Nutrition Facts
Honey Baked Chicken Sheet Pan Dinner
Amount Per Serving
Calories 725 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 8g40%
Trans Fat 1g
Cholesterol 142mg47%
Sodium 1240mg52%
Potassium 1525mg44%
Carbohydrates 85g28%
Fiber 9g36%
Sugar 40g44%
Protein 31g62%
Vitamin A 848IU17%
Vitamin C 70mg85%
Calcium 96mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.