Stir together your honey garlic sauce: honey, soy sauce, garlic and vinegar. Pour half of the sauce mixture into a large freezer bag with chicken thighs and marinate for 30–60 minutes, or overnight if desired. Refrigerate remaining sauce.
Preheat oven to 375 degrees F and line a rimmed baking sheet with a Reynolds Kitchens® Pop-Up Parchment Sheet.
Place chicken thighs on one side of the Reynolds Kitchens® Pop-Up Parchment Sheet. Stir together salt, pepper and garlic powder. Season chicken thighs with salt mixture, reserving some for the vegetables (you’ll use about 1/3–1/2).
Add potatoes and green beans to a medium bowl. Toss with oil and remaining salt mixture until well coated. Place vegetables on the other side of the Reynolds Kitchens® Pop-Up Parchment Sheet.
Bake for 30 minutes at 375 degrees F.
Meanwhile, pour remaining sauce mixture into a small saucepan and whisk in corn starch. Bring to a simmer over medium heat, cooking and whisking until thickened.
Remove sheet pan from oven and brush chicken with thickened sauce. Bake for 5 more minutes, until chicken reaches an internal temperature of at least 165 degrees F and vegetables are tender.