Can I use bone-in chicken thighs instead of boneless?

You sure can, just know they take longer to cook. Add about 10 to 15 minutes to the roasting time and always check for 175°F with your thermometer before pulling them.

What is hot honey, and can I make my own?

Hot honey is just honey infused with chili heat. You can buy it, or make a quick version by warming regular honey with a pinch or two of red pepper flakes. That is exactly what we do in the glaze step here.

Are these sheet pan chicken thighs good for picky eaters?

Yes, and that is one of my favorite things about this recipe. The red pepper flakes and hot honey go on at the end, so you can keep the kids' portions mild and sweet while the grownups get the spicy version.

Can I swap the green beans for a different vegetable?

Absolutely. Broccoli, asparagus, or zucchini all work well. Just add quicker-cooking vegetables like zucchini in the last 12 to 15 minutes so they do not turn to mush.

Sheet Pan Chicken Thighs: Honey Glaze, Potatoes & Green Beans

Name: Sheet Pan Chicken Thighs with Honey Glaze, Potatoes & Green Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3½ lb boneless, skinless chicken thighs (about 12 to 14); 3 lb baby potatoes, halved; 2 lb green beans, trimmed; 6 tbsp olive oil (divided); ½ cup honey (or hot honey); 2 tbsp butter; 6 garlic cloves, minced; 2 lemons; 1 tbsp smoked paprika (divided); 2 tsp garlic powder; 1 tsp onion powder; ½ cup grated parmesan (divided); 1 tsp red pepper flakes (optional, to make it hot honey); Salt and black pepper

Description

Honey-glazed boneless thighs with smoky parmesan potatoes and bright, garlicky green beans, all roasting together on a sheet pan. A whole dinner, one pan, almost no cleanup.

Ingredients

Scale

3½ lb boneless, skinless chicken thighs (about 12 to 14)
3 lb baby potatoes, halved
2 lb green beans, trimmed
6 tbsp olive oil (divided)
½ cup honey (or hot honey)
2 tbsp butter
6 garlic cloves, minced
2 lemons
1 tbsp smoked paprika (divided)
2 tsp garlic powder
1 tsp onion powder
½ cup grated parmesan (divided)
1 tsp red pepper flakes (optional, to make it hot honey)
Salt and black pepper

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Instructions

Heat oven to 425°F and line a large sheet pan. Toss the potatoes with the oil and seasonings, spread on the pan, and sprinkle half the parmesan over the top. Roast 15 minutes to give them a head start.
- 3 lb baby potatoes, halved
- 2 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp smoked paprika
- ¼ cup grated parmesan (half)
- Salt and black pepper
Pat the thighs dry and toss with the oil, smoked paprika, salt, and pepper. Add to the pan alongside the potatoes and roast 15 minutes.
- 3½ lb boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 tsp smoked paprika (the rest)
- Salt and black pepper
Toss the green beans with the oil, garlic, lemon juice, and salt. Scatter onto the pan and roast another 12 to 15 minutes, until the thighs reach 175°F and the beans are tender-crisp.
- 2 lb green beans, trimmed
- 2 tbsp olive oil
- 6 garlic cloves, minced
- juice of ½ lemon
- Salt
- optional: 1 tsp red pepper flakes for heat
Warm the honey and butter in a small pan until loose. Brush generously over the thighs and drizzle a little over the potatoes. Broil 2 minutes to set the glaze and crisp the potato edges.
- ½ cup honey
- 2 tbsp butter
- optional: pinch of red pepper flakes to make it hot honey
Sprinkle the remaining parmesan over the green beans, finish with a squeeze of lemon, give the potatoes a pinch of salt, and serve straight from the pan.
- ¼ cup grated parmesan (the rest)
- juice of ½ lemon
- Salt

Notes

Notes: Boneless thighs cook faster than bone-in, so lean on the thermometer. 175°F is the sweet spot for tender, juicy thighs. Spread everything in a single layer with room to breathe, since crowding steams instead of roasts, and that drizzle of honey butter is what caramelizes the potato edges. For hot honey, stir a pinch of red pepper flakes into the glaze.