Sheet Pan Honey Garlic Chicken with Roasted Broccoli and Potatoes

• 4 bone-in, skin-on chicken thighs
• 1 1/2 pounds baby potatoes, halved
• 3 cups broccoli florets
• 3 tablespoons olive oil, divided
• 3 tablespoons honey
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
2. In a small bowl, whisk together honey, minced garlic, soy sauce, smoked paprika, black pepper, and crushed red pepper flakes if using. Set the honey garlic sauce aside.
3. Toss the halved potatoes with 2 tablespoons olive oil, salt, and pepper. Spread them evenly on one side of the sheet pan.
4. Place the chicken thighs on the other side of the sheet pan and brush them generously with half of the honey garlic sauce.
5. Roast in the oven for 20 minutes. Then, remove the pan and add the broccoli florets tossed in the remaining 1 tablespoon olive oil and a pinch of salt and pepper, arranging them around the potatoes and chicken.
6. Brush the chicken again with the remaining honey garlic sauce and toss the potatoes lightly so they start to brown evenly.
7. Return the sheet pan to the oven and roast for an additional 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C), potatoes are golden brown, and broccoli is tender and slightly charred.
8. Remove from the oven and sprinkle chopped fresh parsley over the entire dish before serving. Let the chicken rest for 5 minutes to lock in juices.

Chef tips

• For quicker cooking, use baby or new potatoes as they roast faster and develop a crispy skin.
• If you don't have broccoli, substitute with green beans or asparagus for a similar texture and flavor.
• Bone-in, skin-on chicken thighs stay juicy and crispy; for a leaner option, use boneless skinless thighs but reduce cook time by 5–7 minutes and monitor doneness.
• Use a meat thermometer to ensure chicken is safely cooked but not overdone for maximum juiciness.
• If you prefer a milder dish for kids, omit the red pepper flakes or reduce the garlic to 2 cloves.