Print

Cozy Sheet Pan Honey Garlic Chicken Thighs with Fall Veggies

cozy sheet pan honey garlic chicken thighs - featured image
Print Recipe

A cozy sheet pan dinner featuring caramelized honey garlic chicken thighs roasted with Brussels sprouts, butternut squash, and apples. This easy one-pan meal is perfect for busy fall weeknights and delivers sticky-sweet, savory flavor with minimal cleanup.

Ingredients

Scale
  • 6–8 bone-in, skin-on chicken thighs (about 2.5–3 lbs)
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 4–5 cloves garlic, minced (or 2 teaspoons pre-minced)
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • Salt and black pepper to taste
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 medium butternut squash, peeled and cubed into 1-inch pieces
  • 1 large red onion, cut into wedges
  • 1 firm apple (Honeycrisp or Granny Smith), cored and cut into chunks
  • 4–5 sprigs fresh thyme (optional)
  • Fresh parsley, chopped (for garnish)
  • Sesame seeds (optional, for garnish)
  • Extra honey drizzle (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Move the rack to the middle position.
  2. Make the honey garlic glaze: In a medium bowl, whisk together 1/3 cup honey, 1/4 cup soy sauce, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, and 4-5 minced garlic cloves. Add a pinch of salt and a few cracks of black pepper. Set aside about 2 tablespoons of the glaze for brushing later.
  3. Prep the chicken: Pat chicken thighs dry with paper towels. Season lightly with salt and pepper on both sides. Place in a large bowl and pour remaining glaze over them. Toss to coat evenly. Let sit for 5-10 minutes while prepping veggies (or marinate in fridge for up to 2 hours).
  4. Prep the veggies: On a large sheet pan (lined with parchment if using), combine halved Brussels sprouts, cubed butternut squash, red onion wedges, and apple chunks. Drizzle with 1 tablespoon olive oil and a pinch of salt. Toss to coat and spread in a single layer, leaving open spots for the chicken.
  5. Arrange the chicken: Place glazed chicken thighs skin-side up in the open spaces on the pan, nestled among the veggies. Tuck fresh thyme sprigs around the pan if using.
  6. Roast for 25 minutes. Remove pan from oven, carefully flip chicken using tongs, and stir veggies. Brush chicken with reserved glaze.
  7. Roast for another 15-20 minutes until chicken internal temperature reaches 165°F (74°C) and skin is golden brown and sticky. Veggies should be tender with caramelized edges. For extra color, broil for 2-3 minutes, watching closely.
  8. Let pan rest for 5 minutes. Sprinkle with fresh parsley and sesame seeds if desired. Serve straight from the pan or transfer to a platter.

Notes

Don’t crowd the pan to ensure crispy results. Pat chicken dry for best skin. Cut veggies into uniform sizes. Reserve some glaze for brushing during roasting. Watch broiler closely to prevent burning. Let rest 5 minutes before serving. Leftovers keep in fridge for up to 4 days; reheat in oven at 350°F for best texture. Can be frozen for up to 3 months.

Nutrition

Keywords: sheet pan dinner, honey garlic chicken, fall vegetables, one pan meal, easy weeknight dinner, roasted chicken thighs, Brussels sprouts, butternut squash

Find it online: https://breezybake.com/cozy-sheet-pan-honey-garlic-chicken-thighs-with-fall-veggies/