Sheet Pan Honey Garlic Chicken (Printable version)

Tender drumsticks with honey garlic glaze and roasted carrots for an easy one-pan dinner.

# What You Need:

→ 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
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

→ 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

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - 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 - 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 - Whisk together honey, soy sauce, minced garlic, apple cider vinegar, smoked paprika, and red pepper flakes in a small bowl.
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 and toss the carrots for even roasting.
08 - Return the pan to the oven and roast for 15 minutes, or until chicken reaches internal temperature of 165°F and carrots are golden and tender.
09 - For additional caramelization, broil for 2-3 minutes at the end.
10 - Serve hot, garnished with extra thyme if desired.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less cleanup and more time enjoying the meal.
  • The honey garlic glaze creates a sticky, restaurant-quality coating that tastes like you spent hours in the kitchen.
  • Carrots roast into sweet, tender batons that steal bites meant for the chicken.
02 -
  • Don't skip brushing the glaze in two stages; half at the start helps it caramelize, and the second coat at the halfway mark prevents it from burning while adding fresh shine.
  • Check the chicken's internal temperature with a meat thermometer at 165°F—overcooked drumsticks turn stringy, but undercooked ones aren't safe, so trust the numbers.
03 -
  • Use low-sodium soy sauce and taste before serving; regular soy sauce can tip the glaze toward saltiness.
  • If your glaze seems thin after roasting, pour it into a small pan and simmer it on the stovetop for a minute to concentrate the flavors and thicken it slightly.
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