Sheet Pan Honey Garlic Chicken Thighs with Potatoes & Carrots

2026-10-10T08:00:00Z 2026-10-10T08:00:00Z recipes-gf-df gluten-free dairy-free chicken sheet-pan potatoes one-pan kid-friendly

Sources

Miller family KB — standard home-style method, written for this KB (no outside source)

Sheet Pan Honey Garlic Chicken Thighs with Potatoes & Carrots

Servings: 8 | Prep & Cook: 1 hour

Ingredients

  • 4 lbs bone-in, skin-on chicken thighs (10-12 thighs), or 3½ lbs boneless
  • 2 lbs baby potatoes, halved
  • 1½ lbs carrots, cut into 2-inch sticks
  • 3 Tbsp olive oil
  • 1½ tsp salt, divided
  • ½ tsp black pepper

Honey Garlic Sauce: ⅓ cup honey, ⅓ cup gluten-free tamari, 6 cloves garlic (minced), 1 Tbsp rice vinegar or lemon juice, ½ tsp black pepper, 1 Tbsp cornstarch

Directions

  1. Preheat the oven to 425°F. Line two sheet pans with foil or parchment.
  2. Toss potatoes and carrots with oil, 1 tsp salt, and pepper. Divide between the pans and roast 10 minutes for a head start.
  3. Meanwhile, whisk the sauce ingredients in a small saucepan. Pat the chicken dry and season with the remaining ½ tsp salt.
  4. Push the vegetables to the edges and place the chicken in the center of each pan. Brush with about a third of the sauce.
  5. Roast 30-35 minutes, until the chicken reaches at least 165°F (175-185°F for bone-in thighs is the most tender).
  6. While it roasts, simmer the remaining sauce over medium heat for 2-3 minutes until thick and glossy.
  7. Brush the chicken with the thickened sauce and broil 2 minutes for a sticky glaze. Watch closely, since honey burns fast.

Tip: Thighs are cheaper and more forgiving than breasts. They stay juicy even if dinner runs late.

GF/DF Notes

  • Tamari labeled gluten-free replaces soy sauce.
  • No butter needed — olive oil roasts the vegetables.

Leftover Ideas

  • Shred leftover chicken over rice with any extra sauce
  • Dice into fried rice

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