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Sheet Pan Chicken Family Dinner

Sheet pan dinners are a total game-changer for busy families! Just toss everything on one pan, pop it in the oven, and dinner practically makes itself. The chicken comes out juicy and flavorful while the veggies get perfectly roasted and caramelized—it's a complete meal with minimal effort.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 5 servings
Ingredients Method

Ingredients
  

  • 2 pounds bone-in skin-on chicken thighs
  • 1 pound baby potatoes halved
  • 3 large carrots peeled and cut into 2-inch pieces
  • 1 head broccoli cut into florets
  • 3 tablespoons olive oil divided
  • 3 tablespoons honey
  • 4 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 teaspoon paprika
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
  2. In a small bowl, whisk together honey, 2 tablespoons olive oil, minced garlic, soy sauce, and paprika.
  3. Place potatoes and carrots on the sheet pan. Drizzle with remaining 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Spread into an even layer.
  4. Arrange chicken thighs on top of the vegetables. Brush generously with half of the honey garlic mixture. Season with salt and pepper.
  5. Roast for 25 minutes. Remove from oven and add broccoli florets to the pan. Brush chicken with remaining honey garlic sauce.
  6. Return to oven and roast for an additional 10-12 minutes until chicken reaches 165°F and vegetables are tender. Let rest for 5 minutes before serving.