Sheet Pan Honey-Garlic Chicken with Roasted Baby Potatoes

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

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 drafted and published.

Tender chicken thighs glazed with a honey-garlic sauce roasted alongside golden baby potatoes make a simple and satisfying dinner. This American-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, baby potatoes, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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 4 American cuisine 420 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
1.5 pounds baby potatoes
3 tbsp honey
2 tbsp soy sauce
4 garlic cloves, minced
3 tbsp olive oil
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Preheat the oven to 425°F and line a large sheet pan with foil. Cut 1.5 pounds baby potatoes into halves or quarters to ensure even roasting.
Step 2: In a small bowl, whisk together 3 tbsp honey, 2 tbsp soy sauce, 4 minced garlic cloves, and 3 tbsp olive oil until combined and fragrant.
Step 3: Toss the baby potatoes with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika, then spread evenly on the prepared sheet pan.
Step 4: Arrange 6 bone-in chicken thighs skin-side up on top of the potatoes, then brush the honey-garlic mixture generously over the chicken and potatoes.
Step 5: Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and potatoes are golden and tender when pierced with a fork.
Step 6: Remove from the oven and sprinkle 2 tbsp chopped fresh parsley over the dish before serving to add freshness and color.