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Easy Crispy Sheet Pan Honey Garlic Chicken with Broccoli

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A quick and fuss-free sheet pan dinner featuring crispy honey garlic chicken thighs and roasted broccoli, perfect for busy weeknights.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
  • 4 cups broccoli florets (about 600 g), fresh and cut into bite-sized pieces
  • 1/4 cup honey (85 g)
  • 4 large garlic cloves, minced
  • 3 tablespoons soy sauce (45 ml), low sodium preferred
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1/2 teaspoon ground black pepper
  • Salt to taste (about 1 teaspoon)
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, whisk together honey, minced garlic, soy sauce, rice vinegar, black pepper, and red pepper flakes if using. Set aside.
  3. Arrange the chicken thighs skin-side down on a prepared rimmed baking sheet. Drizzle 1 tablespoon olive oil over the chicken and season lightly with salt.
  4. Roast the chicken skin-side down for 20 minutes to lock in moisture and tenderize the meat.
  5. Meanwhile, toss the broccoli florets in the remaining 1 tablespoon olive oil and a pinch of salt. Set aside.
  6. After 20 minutes, remove the baking sheet from the oven and carefully flip the chicken thighs skin-side up using tongs or a spatula.
  7. Arrange the broccoli around the chicken pieces on the sheet pan. Pour the honey garlic sauce evenly over both chicken and broccoli, coating everything well.
  8. Return the sheet to the oven and roast for an additional 12-15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy; broccoli should be tender with browned edges.
  9. Optional: For extra crispiness, switch the oven to broil and broil for 2-3 minutes, watching closely to avoid burning.
  10. Remove from oven and let rest for 5 minutes before serving. The sauce will thicken slightly as it cools.

Notes

Do not overcrowd the pan to avoid steaming the broccoli. Use a meat thermometer to ensure chicken is cooked to 165°F (74°C). Let chicken rest after cooking to keep it juicy. For gluten-free, substitute soy sauce with tamari or coconut aminos. Optional broil step adds extra crispiness but watch carefully to prevent burning.

Nutrition

Keywords: honey garlic chicken, sheet pan dinner, crispy chicken thighs, roasted broccoli, easy weeknight meal, one pan dinner, healthy chicken recipe

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