Sheet Pan Hennessy-Glazed Chicken with Cola Reduction

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Juicy roasted chicken thighs glazed with a sweet and tangy Hennessy and cola sauce, roasted on a sheet pan with caramelized onions and peppers. This American-inspired chicken recipe, ready in about 55 minutes, pairs bone-in skin-on chicken thighs, Hennessy cognac, cola for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 6 pieces bone-in skin-on chicken thighs
• 1/4 cup Hennessy cognac
• 1/2 cup cola
• 1 large, sliced into 1/4-inch strips yellow onion
• 1 large, sliced into 1/4-inch strips red bell pepper
• 3 tbsp olive oil
• 4 cloves, minced garlic cloves
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp, chopped fresh thyme

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 6 bone-in skin-on chicken thighs with 3 tbsp olive oil, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper until evenly coated.
2. Step 2: Arrange the chicken thighs skin side up on a large rimmed sheet pan. Scatter 1 large sliced yellow onion and 1 large sliced red bell pepper evenly around the chicken.
3. Step 3: In a small saucepan over medium heat, combine 1/4 cup Hennessy cognac, 1/2 cup cola, and 4 minced garlic cloves. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens and reduces by half.
4. Step 4: Brush half of the Hennessy-cola glaze over the chicken and vegetables. Roast everything in the preheated oven for 25 minutes.
5. Step 5: Remove from oven, brush remaining glaze over the chicken, sprinkle with 1 tbsp chopped fresh thyme, and return to oven for an additional 10 minutes until the chicken skin is caramelized and internal temperature reaches 165°F.
6. Step 6: Let rest for 5 minutes before serving, spooning any pan juices over the chicken and vegetables.