Sheet Pan Barbecue Chicken Thighs with Smoked Paprika and Honey

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs roasted on a sheet pan with a smoky-sweet barbecue glaze featuring smoked paprika and honey for a lively Southern-inspired meal. This American Southern-inspired chicken recipe, ready in about 55 minutes, pairs bone-in skin-on chicken thighs, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 American Southern cuisine 320 cal/serving

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Ingredients

6 pieces (about 3 lbs) bone-in skin-on chicken thighs
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 1/2 tsp salt
1 tsp black pepper
3 tbsp honey
2 tbsp apple cider vinegar
2 tbsp olive oil
1 tsp chopped fresh thyme

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Instructions

Step 1: Preheat oven to 425°F and line a large rimmed baking sheet with foil.
Step 2: In a small bowl, combine 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 1/2 tsp salt, and 1 tsp black pepper.
Step 3: Pat dry 6 bone-in skin-on chicken thighs with paper towels, then rub the spice mixture evenly over all surfaces of each thigh.
Step 4: Place chicken thighs skin-side up on the prepared baking sheet and drizzle with 2 tbsp olive oil.
Step 5: Roast in the preheated oven for 25 minutes, then brush each thigh with a glaze made by mixing 3 tbsp honey and 2 tbsp apple cider vinegar.
Step 6: Continue roasting for 10-15 minutes more until the chicken skin is crisp and an internal temperature of 165°F is reached.
Step 7: Remove from oven and sprinkle 1 tsp chopped fresh thyme over the chicken before serving.