Sheet Pan Honey-Garlic Glazed Chicken Thighs

By AislePrompt Editorial · ·

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 sticky honey-garlic glaze, infused with warm spices and fresh herbs for a flavorful weeknight meal. This American-inspired chicken recipe, ready in about 35 minutes, pairs bone-in chicken thighs, honey, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 25 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F (220°C). In a small bowl, whisk together 1/4 cup honey, 3 tbsp soy sauce, 4 cloves minced garlic, 1 tsp smoked paprika, and 2 tbsp olive oil until combined and fragrant.
  2. Step 2: Pat dry 6 bone-in chicken thighs with paper towels and season both sides with 1 tsp salt and 1/2 tsp black pepper. Place them on a rimmed sheet pan skin-side up.
  3. Step 3: Brush the honey-garlic glaze generously over the chicken thighs, reserving some for basting during roasting. Sprinkle 1 tbsp fresh thyme leaves evenly over the chicken.
  4. Step 4: Roast the chicken thighs in the preheated oven for 25 minutes. After 20 minutes, baste with the remaining glaze and continue roasting until the skin is caramelized and the internal temperature reaches 165°F (74°C).
  5. Step 5: Remove from oven and let rest for 5 minutes. Serve hot with fresh lemon wedges for squeezing over the top to add brightness.

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