This Sheet Pan Honey Soy Chicken Dinner will have you reaching for seconds! Marinated and cooked in a flavourful honey and soy sauce mixture, served with roasted potatoes and vegetables, it'll be ready in a jiffy. This is a sheet pan dinner your whole family will love.
Why You'll Love This Sheet Pan Meal
I love it when dinners are done in one sheet pan, as it makes clean-up much easier! These chicken thighs are marinated in a delicious sweet but salty honey soy marinade, which you can also toss your vegetables in if you desire.
While for this post, I only make three portions of this honey soy chicken, you can easily double or triple the recipe by using a larger sheet pan or multiple sheet pans. It's entirely up to you!
For this sheet pan meal, you can marinate the chicken the night before or on the day of cooking for 20 minutes. You can use a ziptop bag, a large bowl, or even in the sheet pan itself, just be sure to flip the chicken thighs so each side can absorb all the flavors.
I use tin foil to keep the sauce in one place when baking (and to make clean up easily), but it's up to you what you prefer to do.
Ingredients You'll Need
- honey — I use a runny honey so it's easier to mix into the marinade.
- soy sauce — I use a low sodium soy sauce and recommend you do as well!
- garlic powder & onion powder — for some extra flavor.
- rice vinegar — make sure you use unseasoned rice vinegar and not seasoned rice vinegar.
- olive oil — or any neutral oil of your choice such as avocado oil.
- chicken thighs — I use 6 boneless, skinless thighs. Bone-in chicken thighs have a different cooking time, so make sure you've grabbed the boneless version.
- baby potatoes — baby potatoes cut in half will make sure everything cooks through at the same time. If you don't have baby potatoes, make sure to dice your potatoes into small uniform pieces.
- grape tomatoes — or cherry tomatoes if you prefer.
- red onion — I love using red onions but you can use a different one if you prefer.
- salt
How To Make This Sheet Pan Chicken Recipe
- The night before or 20 minutes before you're ready to cook, combine the honey, soy sauce, garlic powder, onion powder, rice vinegar, and only 2 tablespoons of olive oil and marinate the chicken thighs in it.
- Heat oven to 425F.
- On a sheet pan, make a divider with tin foil and place the chicken thighs on one side with the marinade and the baby potatoes, grape tomatoes, and red onions on the other.
- Drizzle the rest of the olive oil onto the vegetables, sprinkle with salt, and using your hands or tongs, mix it together so that they're evenly coated with the olive oil and salt.
- Bake together for 20-25 minutes, flipping the chicken thighs and giving the vegetables a quick stir at the 10-minute and 20-minute mark.
- Serve when ready.
Recipes Variations
- Swap the baby potatoes for diced sweet potatoes.
- Swap red onions for regular onions or shallots.
- Add 1 to 2 tablespoons of hot sauce or sriracha to the marinade for a spicy kick.
- Swap rice vinegar for apple cider vinegar if you do not have rice vinegar.
Tips and Notes
- This chicken sheet pan meal can be doubled or tripled.
- Chicken thighs are done when they've reached an internal temperature of 165F/70C.
- I have not tested this recipe with bone-in, skin-on chicken. Keep in mind that it'll take longer to cook through and your vegetables might be slightly overdone.
- I like serving this on its own or with some plain rice.
- Store the leftover chicken thighs in an airtight container, in the refrigerator for up to four days. Reheat in the microwave or in a 350F oven for 5 to 10 minutes!
- For crispier potatoes, you can place all the baby potatoes cut-side down on the sheet pan.
Recipe
Sheet Pan Honey Soy Chicken Dinner
Equipment
Ingredients
- ⅓ cup honey
- ¼ cup soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon rice vinegar
- 4 tablespoons olive oil, divided into 2
- 6 boneless skinless chicken thighs
- 10 to 15 baby potatoes, halved
- 15 to 20 grape tomatoes
- 1 red onion, quartered
- 1 teaspoon salt
Instructions
- The night before or 20 minutes before you're ready to cook, combine the honey, soy sauce, garlic powder, onion powder, rice vinegar, and only 2 tablespoons of olive oil and marinate the chicken thighs in it.
- Heat oven to 425F.
- On a sheet pan, make a divider with tinfoil and place the chicken thighs on one side with the marinade and the baby potatoes, grape tomatoes, and red onions on the other.
- Drizzle the rest of the olive oil onto the vegetables, sprinkle with salt, and using your hands or tongs, mix it together so that they’re evenly coated with the olive oil and salt.
- Bake together for 20-25 minutes, flipping the chicken thighs and giving the vegetables a quick stir as well at the 10-minute and 20-minute mark.
- Serve when ready.
Notes
Nutrition
More Recipes You May Like
- Whole Baked Chicken Wings
- Spatchcock Chicken
- Sheet Pan Hash Browns
- Hot Honey Chicken Tenders
- One Pan Mozzarella Chicken
More places to find me: @onepotonlyrecipes on Instagram and One Pot Only on Pinterest.
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