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Sheet Pan Honey Garlic Chicken
This sheet pan honey garlic chicken comes together with minimal prep, letting the oven does all the hard work for you. Enjoy this delicious meal with some crusty bread or steamed rice on the side.
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 8 pieces
Calories 310 kcal
8 chicken legs + thighs skin-on, bone-in 2 large carrots chopped into cubes 3 medium potatoes chopped into cubes (use baby potatoes if you have them) For the marinade: 1 teaspoon salt ½ teaspoon Ground black pepper 1 tbsp Olive oil 1 tbsp honey 3 large garlic cloves grated 1 tbsp apple cider vinegar 1 tbsp balsamic vinegar 1 tbsp chopped fresh herbs + 1 teaspoon for garnish – I used basil thyme and parsley (optionally, use dried herbs) 1 teaspoon Paprika
Preheat the oven to 350 F while you prep the ingredients.
Rinse and pat dry the chicken pieces.
Into a large food-safe zip-lock bag, add the chicken pieces along with the potatoes and carrots.
Add all the marinade ingredients to the bag, and seal the bag.
Give the bag a few good tosses, until the chicken and vegetables are well coated with the marinade.
Transfer all the ingredients from the bag into a sheet pan or an oven-safe tray. Spread out the ingredients so that they bake evenly.
Bake at 350 F for 20 minutes until the chicken juices run clear and the skin is browned.
Serve with a side of crusty bread or steamed rice.
Calories: 310 kcal | Carbohydrates: 5 g | Protein: 21 g | Fat: 22 g | Saturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 120 mg | Sodium: 410 mg | Potassium: 327 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 2790 IU | Vitamin C: 2 mg | Calcium: 21 mg | Iron: 1 mg