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A plate with flavorful Sheet Pan Chicken thighs, potatoes, red onions, and sprigs of thyme, served with a gold fork and knife.

Sheet Pan Chicken

Author: Mandy Applegate
Sheet Pan Chicken is my go-to when I want a complete meal that doesn't take over my whole evening. The honey-lemon marinade caramelizes as it roasts, coating the chicken and vegetables in a sweet, tangy glaze while the skin turns golden and crispy. The potatoes get tender with caramelized edges, and the apples add just the right amount of sweetness. I make it for busy weeknights, meal prep Sundays, and casual dinners with friends because it's effortless and budget-friendly. Leftovers stay fresh in the fridge for up to 4 days or freeze for up to 3 months.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: Sheet Pan Chicken
Servings: 4
Calories: 740kcal

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
US Customary - Metric

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

I've made this sheet pan chicken recipe dozens of times and picked up a few tricks along the way.
Don't skip the parchment paper: It prevents sticking and makes cleanup so much easier, especially with the honey glaze that can caramelize onto the pan.
Use bone-in, skin-on thighs: They stay juicier than skinless chicken breasts, and the skin gets crispy in the high heat, which is half the appeal of sheet pan chicken.
Cut the potatoes evenly: Halving them into similar sizes means they roast at the same rate, and you won't end up with some undercooked and others overdone.
Spread everything in a single layer: Crowding the pan steams the chicken instead of roasting it, and you'll miss out on the crispy skin and caramelized edges.
Let the chicken rest before serving: A few minutes off the heat lets the juices settle back into the meat so every bite stays tender and moist.
Store properly for meal prep: Keep chilled in airtight containers for up to 4 days, or flash-freeze on a baking sheet for 1 hour, then freeze in freezer containers for up to 3 months, so nothing sticks together. Thaw in the fridge overnight and reheat in the oven or microwave.

Nutrition

Calories: 740kcal | Carbohydrates: 48g | Protein: 55g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 175mg | Sodium: 149mg | Potassium: 1383mg | Fiber: 5g | Sugar: 29g | Vitamin A: 150IU | Vitamin C: 27mg | Calcium: 81mg | Iron: 3mg
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