The Washington Post

Sheet Pan Honey-Garlic Chicken and Broccoli

Sheet Pan Honey-Garlic Chicken and Broccoli 4.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dinner in Minutes Jul 14, 2020

This ingredients in this simple sheet-pan supper are tossed with a honey- and brown sugar-sweetened sauce that gets a touch of tang from Dijon mustard. The key to even cooking here is to ensure that the chicken pieces are roughly the same size. You can use any cut of the chicken, but if any of the breasts or thighs are larger than the others, cut them in half to ensure more uniform cooking time. Here, we use thighs, which are more moist and forgiving.

Storage Notes: Refrigerate in an airtight container up to 3 days.

4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

  • 6 skinless, boneless chicken thighs (about 2 pounds)
  • 3 tablespoons olive oil, divided, plus more to grease baking sheet
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 2 tablespoons light brown sugar
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1 pound thin-skinned baby red potatoes, cut in half
  • 5 cups (12 ounces) broccoli florets
  • 2 tablespoons chopped fresh flat-leaf parsley leaves (optional)


Remove the chicken from the refrigerator. Transfer it to plate and pat it dry. If any of the thighs are larger than the others, cut them in half to achieve fairly uniform pieces.

Place an oven rack in the center position and preheat to 400 degrees. Generously oil a large, rimmed baking sheet.

In a small bowl, whisk together 2 tablespoons of the olive oil, the butter, honey, brown sugar, mustard, garlic, oregano, basil, salt and pepper.

Place the potatoes in a single layer on one side of the prepared baking sheet. Drizzle with remaining 1 tablespoon of olive oil and toss to coat. Place each potato sliced side down on the sheet. Add the chicken in a single layer to the other side of the baking sheet; brush the top and sides of each piece generously with the honey mixture.

Place the baking sheet in the oven and roast for about 20 minutes, or until the chicken is cooked to an internal temperature of about 155 degrees.

Remove the sheet from oven, add the broccoli and toss with the chicken and potatoes to coat with sauce. If the potatoes stick to the pan, use a thin spatula to loosen them. Turn the chicken pieces so the smooth side is up. Return the sheet to the oven and roast for an additional 10 minutes. Check the internal temperature of the chicken to ensure it has reached 165 degrees.

Turn the oven to broil. Carefully raise the rack to 5 or 6 inches from the broiler and return the baking sheet to the oven and broil for 2 to 4 minutes, checking after 2 minutes, or until everything is slightly charred.

Garnish with the parsley, if using, and serve.

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Recipe Source

Adapted from Chungah Rhee of

Tested by Ann Maloney.

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Nutritional Facts

Calories per serving: 391

% Daily Values*

Total Fat: 17g 26%

Saturated Fat: 5g 25%

Cholesterol: 136mg 45%

Sodium: 285mg 12%

Total Carbohydrates: 27g 9%

Dietary Fiber: 3g 12%

Sugar: 12g

Protein: 33g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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