Bone-In Sheet Pan Chicken Thighs Recipe

5 from 1 vote

Bone-In Sheet Pan Chicken Thighs Recipe

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.

Prep Time10

Cook Time1

Total Time1 10

Course: Dinner

Cuisine: American

Keyword: Sheet Pan Chicken Thighs

Servings:

Calories: 401kcal

Equipment

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