Bone-In Sheet Pan Chicken Thighs

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Our bone-in Sheet Pan Chicken Thighs are seasoned simply with kosher salt and freshly cracked black pepper. These chicken thighs are glazed with a sauce of sweet honey, savory soy sauce, and a touch of optional sriracha for a kick. Whether it’s a casual weeknight dinner or a special gathering, these chicken thighs are bound to steal the show.

baked chicken thigh on a sheet pan

Sheet pan chicken thighs are so convenient and easy to make. Bonus points for it being such a family-friendly meal!

Just like this crispy version of baked chicken thighs, your family will devour this recipe. You can also try this one-pan chicken and gnocchi (perfect for a busy evening) or use the leftovers to make carnitas!

Serve your chicken with crispy green beans, roasted potatoes, and bruschetta for an extra bit of yumminess on the side!

Can I Make This With Chicken Legs or Breast?

Sure! You might have to make a few little tweaks to use different cuts of meat for this recipe. Thighs will cook faster than legs, and bone-in breast will take even longer. So make sure you adjust the cook time as needed. You may also want to double your glaze recipe so you have enough to cover larger pieces of meat.

Sheet Pan Chicken Thighs Recipe Ingredients

  • Bone-in, skin-on chicken thighs – I used four thighs, but you can easily make more or less. Just be sure to adjust the amount of glaze you make.
  • Kosher salt & freshly cracked black pepper
  • Honey – This gives your glaze that sweet stickiness that caramelizes on the chicken. Yum!
  • Soy sauce (or tamari for gluten free) – Low sodium will work fine for this recipe if you need to replace it.
  • Sriracha – This is optional, but gives your chicken glaze just a bit of kick!
  • Garlic – Mince fresh garlic for the best flavor, or you can use a jar of minced if that’s what you have on hand. If you absolutely must, replace the minced garlic with 1/2 tsp of garlic powder.
  • Juiced of 1 lemon – Use a fresh lemon, not the stuff in the bottle, for the best flavor.

How To Make Sheet Pan Chicken Thighs

STEP ONE: Prep the oven and the pan. Preheat oven to 325°F. Spray a large sheet pan with nonstick spray.

STEP TWO: Prep the chicken. Place your chicken thighs, skin-side-up on the baking pan. Sprinkle the chicken on all sides with the Kosher salt and freshly cracked pepper. Add plenty for lots of flavor!

seasoned raw chicken thigh on a sheet pan

STEP THREE: Make the sauce. In a medium mixing bowl, whisk together the sauce ingredients: honey, soy sauce, sriracha, minced garlic, and lemon juice.

STEP FOUR: Glaze the chicken. Pour the mixture over the chicken and into the pan. Then, brush the mixture over the chicken with a basting brush until it’s fully coated. For extra flavor, add the lemon halves (from the fresh lemon you squeezed) to the sheet pan.

STEP FIVE: Bake the chicken. Carefully set the baking tray in the preheated oven, being cautious not to spill the glaze. No need to cover the dish, just bake it for 60 minutes, or until the chicken is cooked through to an internal temperature of 165°F. Baste the chicken thighs with the glaze in the pan every 20 minutes while it bakes. When the chicken is done, remove the pan from the oven. Allow the chicken it to rest for 5-10 minutes before serving.

raw seasoned chicken thighs on a baking pan

Recipe Notes and Tips

  • If you don’t want to use cooking spray, wrap your pan in non-stick foil. Make sure you go up the sides of the pan so that the glaze doesn’t seep below the foil.
  • Dry your chicken thighs well before baking, or else the excess water will ‘steam’ the chicken, making the skins less crispy and golden, and more rubbery.
  • Be sure to check for doneness right near the bone. Make sure there’s not red, fleshy, or bloody meat remaining.

Can I marinate the chicken?

Yes, marinating the chicken will give it even more flavor! You can marinate the chicken in the glaze for 30 minutes to an hour, or even overnight. Just make the glaze and pour it into a bowl or Ziploc bag. Add the chicken and mix it around to make sure it’s fully coated. If you’re using a bowl, cover it with plastic wrap or a lid, then refrigerate while the chicken soaks in the sticky sweet glaze.

When you’re ready to cook, remove the chicken from the marinade, and set it on your prepared baking sheet, then use the glaze as instructed.

How to Store Leftovers

This chicken makes excellent leftovers. Of course you can reheat the chicken thighs as is, or you can shred the chicken to make a stirfry or top a salad. Make sure you store your chicken properly so it stays fresh. Here’s how:

In the Fridge: Once your chicken is fully cooled, you can wrap it in plastic wrap or aluminum foil, or you can set it in an airtight container. You can also pour in any remaining glaze. Refrigerate for up to 3 days.

In the Freezer: You can store this chicken as-is in the freezer, or you can shred it first. Either way, wrap the chicken up tightly in aluminum foil, then set the chicken in a Ziploc bag or container with a lid. Freeze for 2-3 months. Thaw overnight in the fridge before enjoying it again.

How to Reheat: Glazed chicken thighs can be reheated in the oven. Just set them in a shallow baking dish (with any remaining glaze) and bake at 350°F covered until heated through, about 15-20 minutes. You can also use the microwave, which is especially ideal if your chicken is already shredded. Just set in a bowl covered in plastic wrap and microwave in 30-second bursts until heated through.

How do I make sure my chicken comes out juicy?

The best way to bake juicy chicken is to make sure it isn’t overbaked. Dark meat (thighs and legs) tend to bake up juicier than breast, but if you’re careful to temperature check your meat and make sure it doesn’t overbake, you should be fine no matter what cut of chicken you use.

Use a meat thermometer in the thickest part of the meat that’s close to the bone. Start checking the temperature after about 50 minutes of cook time, then every 5-7 minutes after that.

If you don’t have a meat thermometer, make sure the meat pulls away easily from the bone, looks fully cooked (isn’t rubbery or wet-looking), and the juices are clear with no pink or blood in them.

Can I make this ahead of time?

If you want to get a head start on this meal, you can mix together the glaze and store it in the fridge for up to 24 hours. You can marinate your chicken in the glaze or store it separately. For the best flavor, I recommend you bake this chicken fresh when you plan to eat it.

Is this recipe gluten-free? Dairy-free?

This recipe is naturally dairy-free. If you want a gluten-free version, make sure you use gluten-free soy sauce or substitute with tamari instead.

a chicken thigh on a sheet pan being brushed with sauce
baked chicken thigh on a sheet pan

Bone-In Sheet Pan Chicken Thighs Recipe

5 from 1 vote
Course Dinner
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Our bone-in Sheet Pan Chicken Thighs are seasoned simply with kosher salt and freshly cracked black pepper. These chicken thighs are glazed with a sauce of sweet honey, savory soy sauce, and a touch of optional sriracha for a kick. Whether it's a casual weeknight dinner or a special gathering, these chicken thighs are bound to steal the show.

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 cup honey
  • 1/4 cup soy sauce or tamari for gluten free
  • 1 tablespoon sriracha optional
  • 2 cloves garlic minced
  • 1 lemon juiced

Instructions

  • Prep the oven and the chicken. Preheat oven to 325°F. Spray a large sheet pan with nonstick spray. Place chicken thighs, skin side up on the sheet pan. Season the chicken on all sides with Kosher salt and freshly cracked black pepper.
  • Make the sauce. In a medium bowl, whisk together the honey, soy sauce, sriracha, minced garlic, and lemon juice. Brush the mixture over the chicken with a basting brush until well coated. Add the leftover lemon halves to the sheet pan.
  • Bake. Place the sheet pan in preheated oven, uncovered, for 60 minutes, or cooked through to an internal temperature of 165°F. While baking, baste the chicken thighs every 20 mins. Allow the chicken to rest for 5-10 mins before serving.

Video

Notes

  • If you don’t want to use cooking spray, wrap your pan in non-stick foil. Make sure you go up the sides of the pan so that the glaze doesn’t seep below the foil.
  • Dry your chicken thighs well before baking, or else the excess water will ‘steam’ the chicken, making the skins less crispy and golden, and more rubbery.
  • Be sure to check for doneness right near the bone. Make sure there’s not red, fleshy, or bloody meat remaining.

Nutrition

Calories: 401kcal | Carbohydrates: 22g | Protein: 25g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1445mg | Potassium: 389mg | Fiber: 1g | Sugar: 18g | Vitamin A: 125IU | Vitamin C: 17mg | Calcium: 27mg | Iron: 2mg
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