Sheet Pan Honey Garlic Chicken (Printable Version)

Tender drumsticks with honey garlic glaze and roasted carrots on one sheet pan.

# Ingredient List:

→ Chicken

01 - 8 chicken drumsticks (approximately 2.5 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper

→ Honey Garlic Glaze

05 - 1/4 cup honey
06 - 3 tablespoons soy sauce or low-sodium soy sauce
07 - 4 garlic cloves, minced
08 - 1 tablespoon apple cider vinegar
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon crushed red pepper flakes, optional

→ Vegetables

11 - 1 lb carrots, peeled and cut into sticks
12 - 1 tablespoon olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a bowl, toss chicken drumsticks with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Arrange on one side of the prepared baking sheet.
03 - In another bowl, combine carrots with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and thyme. Spread on the other side of the baking sheet.
04 - In a small bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, smoked paprika, and red pepper flakes.
05 - Brush half of the honey garlic glaze over the chicken drumsticks.
06 - Roast in the preheated oven for 25 minutes.
07 - Remove the pan from the oven. Brush remaining glaze over the chicken. Toss the carrots for even roasting.
08 - Return the pan to the oven and roast for 15 minutes, or until chicken reaches an internal temperature of 165°F and carrots are golden and tender.
09 - Broil for 2-3 minutes at the end for enhanced caramelization, if desired.
10 - Serve hot, garnished with extra thyme if desired.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means you'll actually have time to relax instead of juggling five burners.
  • The honey garlic glaze tastes like you've been slaving away for hours, but you haven't.
  • Carrots roasted alongside the chicken absorb all that savory-sweet goodness and become your new favorite vegetable side.
  • It's naturally dairy-free and feels fancy enough for guests but easy enough for a solo weeknight.
02 -
  • Don't skip brushing the glaze halfway through; that second coat is what creates the sticky-sweet exterior that makes people ask for seconds.
  • Check your chicken's internal temperature with a meat thermometer rather than guessing, because undercooked chicken is a hard no.
  • Room temperature carrots cook faster and more evenly than cold ones straight from the fridge, so leave them out for a few minutes first.
03 -
  • Use a meat thermometer; it takes the guesswork out and guarantees juicy chicken every time.
  • Let the chicken cool for a minute after roasting so the glaze sets instead of sliding right off when you pick it up.
  • Make the glaze the morning of if you can; letting those flavors mingle gives you a more cohesive taste.
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