Sheet Pan Chicken
Add Preferred Source
I throw together Sheet Pan Chicken on nights when I’m too tired to cook but still want something good. Everything roasts together while the honey-lemon glaze caramelizes and the skin crisps up in the oven. The potatoes get tender, the apples turn sweet, and you’ve got dinner on the table with almost no cleanup.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make it for weeknight dinners, meal prep Sundays, and when I have friends over because it’s no-fuss and always a hit. It’s budget-friendly and kid-friendly, making it perfect for busy families who want a full dinner all on one pan without stress. Leftovers stay fresh in the fridge for up to 4 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Sheet Pan Chicken with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making sheet pan chicken is as simple as mixing a marinade, tossing everything together, and letting the oven do the work.
Preheat the Oven
Set your oven to 425°F and position the rack in the center so everything roasts evenly.
Make the Marinade
In a small bowl, whisk together olive oil, honey, lemon juice, minced garlic, and chopped thyme. Season with salt and black pepper. I use a mini whisk to blend the honey smoothly with the oil and lemon juice in the small bowl, without splashing.
Arrange and Coat Everything
Line a large baking sheet with parchment paper, then arrange the chicken thighs, halved baby potatoes, sliced apples, and halved shallots in a single layer, making sure the chicken is skin-side up so it gets crispy.
Drizzle the marinade over everything and toss until evenly coated. A rimmed baking sheet keeps all the juices contained while roasting.
Roast Until Golden
Roast for 35 to 40 minutes, or until the chicken reaches 165°F on an instant-read thermometer, the skin turns golden and crispy, and the potatoes are tender when pierced with a fork.
I always use a digital meat thermometer to check the temperature at the thickest part of the thigh.
Rest and Garnish
Let everything rest for a few minutes after pulling it from the oven, then garnish with fresh rosemary before serving. The resting time lets the juices redistribute so the chicken stays moist. Then, serve and enjoy!
If you’re taking this to a potluck, let it cool slightly, then transfer it to a deep baking dish or sheet pan container with a lid, or cover it tightly with foil. It travels well at room temperature for short trips; for longer trips, pack it in an insulated carrier to keep it warm.
Ingredients
- ¼ cup olive oil plus 2 tablespoons (divided)
- ¼ cup honey
- 1 lemon juice
- 2 garlic cloves minced
- 1 tablespoon fresh thyme chopped
- 6 bone-in skin-on chicken thighs
- 2 cups baby potatoes halved
- Salt and pepper to taste
- 3 medium shallots peeled and halved
- 2 medium apples cored and sliced into ¼-inch pieces
- Fresh rosemary for garnish
Video
Instructions
- Preheat the oven to 425°F (220°C) and set the rack in the center.
- In a small bowl, whisk together ¼ cup olive oil, honey, lemon juice, garlic, and thyme. Season with salt and pepper.¼ cup olive oil, ¼ cup honey, 1 lemon juice, 2 garlic cloves, 1 tablespoon fresh thyme, Salt and pepper to taste
- On a large parchment-lined baking sheet, arrange the chicken thighs, potatoes, apples, and shallots. Drizzle with the marinade and toss everything to coat evenly. Spread into a single layer, making sure the chicken is skin-side up.6 bone-in, 2 cups baby potatoes, 3 medium shallots, 2 medium apples
- Roast for 35–40 minutes, or until the chicken reaches 165°F, the skin is golden, and the potatoes are tender.
- Let rest for a few minutes, then garnish with fresh rosemary and serve.Fresh rosemary
Notes
Nutrition
How to Store Leftovers
Store leftover sheet pan chicken in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for about 15 minutes until warmed through, or microwave individual portions for 1 to 2 minutes.
I like using stackable glass food storage containers because they go straight from fridge to oven or microwave without transferring.
For longer storage, freeze the chicken and vegetables in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge, then reheat in the oven until heated through. The chicken skin won’t be as crispy after freezing, but the flavor stays great.
What to Serve With Sheet Pan Chicken
I usually serve it with a simple green salad or roasted vegetables like Brussels sprouts, air-fried broccoli, or sautéed bell peppers on the side. Crusty bread or garlic bread is great for soaking up the honey-lemon glaze that pools in the pan.
If you want something heartier, try adding a bowl of wild rice, quinoa, couscous, or your favorite pasta. For a bigger spread, pair it with roasted carrots, sautéed green beans, zucchini, or a kale Caesar salad.
More Easy Recipes for You to Try at Home
I’ve got a few more sheet pan recipes you’ll love that make cooking and cleanup easy.
