Sheet-Pan Honey Garlic Chicken & Veggies
If you’re searching for a weeknight dinner that combines ease, flavor, and nutrition, look no further than this Sheet-Pan Honey Garlic Chicken & Veggies. This one-pan wonder is a simple yet satisfying meal that packs a punch with its sweet and savory honey garlic sauce, tender chicken thighs, and perfectly roasted vegetables. With minimal prep and cleanup, it’s a perfect choice for busy evenings when you want something wholesome and delicious on the table fast.
Top Reasons to Make Sheet-Pan Honey Garlic Chicken & Veggies
- Effortless Cleanup: Everything cooks on a single sheet pan, so you spend less time washing dishes and more time enjoying your meal.
- Balanced Nutrition: Featuring lean protein from chicken thighs and a colorful medley of broccoli, bell peppers, and carrots, this dish is packed with vitamins and minerals.
- Flavor-Packed Sauce: The honey garlic glaze delivers a perfect harmony of sweetness, savory soy, and a hint of ginger for a vibrant taste.
- Customizable Veggies: You can easily swap or add your favorite vegetables to suit your pantry or preferences.
- Family-Friendly: The flavors appeal to all ages, making it a reliable dinner option for both kids and adults.
The Ingredient Lineup
- 1 lb boneless, skinless chicken thighs: Juicy and tender, chicken thighs hold up well during roasting and soak up the sauce beautifully.
- 1 cup broccoli florets: Adds a fresh crunch and vibrant green color to the dish.
- 1 cup bell peppers, sliced: Choose a mix of red, yellow, or orange for sweetness and color contrast.
- 1 cup carrots, sliced: Sweet and earthy, carrots roast to tender perfection alongside the chicken.
- 1/4 cup honey: Provides natural sweetness that balances the savory soy sauce.
- 1/4 cup soy sauce: Adds umami depth and saltiness; opt for low-sodium if preferred.
- 3 cloves garlic, minced: Infuses the dish with aromatic pungency.
- 2 tablespoons olive oil: Helps to roast the veggies and chicken evenly while adding richness.
- 1 teaspoon ground ginger: Brings a warm, spicy undertone that complements the garlic and honey.
- Salt and pepper to taste: Essential for seasoning and highlighting the natural flavors.
- Fresh parsley, chopped (for garnish): Adds a pop of color and fresh herbal notes to finish.
What You’ll Need (Gear)
- Baking sheet or sheet pan: A rimmed pan to hold all ingredients and catch any drips.
- Mixing bowls: For marinating the chicken and tossing the vegetables.
- Measuring cups and spoons: To ensure precise ingredient amounts.
- Sharp knife and cutting board: For prepping the veggies and chicken.
- Wooden spoon or spatula: To stir the sauce and toss the ingredients.
- Aluminum foil or parchment paper (optional): For easier cleanup and to prevent sticking.
Sheet-Pan Honey Garlic Chicken & Veggies, Made Easy
Step 1: Prepare the Honey Garlic Sauce
In a small bowl, whisk together the honey, soy sauce, minced garlic, olive oil, and ground ginger until smooth. This sauce is the heart of the dish, marrying sweet, savory, and aromatic flavors.
Step 2: Marinate the Chicken
Place the chicken thighs in a large bowl or zip-top bag. Pour half of the honey garlic sauce over the chicken, reserving the rest for later. Toss to coat evenly. Let the chicken marinate for at least 15 minutes, or up to an hour in the fridge for deeper flavor.
Step 3: Prep the Vegetables
While the chicken marinates, wash and chop the broccoli into florets, slice the bell peppers into strips, and peel and slice the carrots. In another bowl, toss the vegetables with a drizzle of olive oil, salt, and pepper.
Step 4: Arrange Everything on the Sheet Pan
Preheat your oven to 425°F (220°C). Line the sheet pan with parchment paper or foil if you like. Arrange the marinated chicken thighs on one side of the pan in a single layer. Spread the vegetables evenly on the other side. Drizzle the reserved honey garlic sauce over the veggies for an extra boost of flavor.
Step 5: Roast to Perfection
Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized. For an extra golden finish, you can broil for 2-3 minutes at the end—just keep a close eye!
Step 6: Garnish and Serve
Once out of the oven, sprinkle the chicken and veggies with freshly chopped parsley for a bright, fresh finish. Serve immediately and enjoy the harmony of sweet, savory, and roasted goodness.
Flavor-Forward Alternatives
- Swap chicken thighs with chicken breasts for a leaner option, adjusting cooking time accordingly.
- Add a splash of rice vinegar or lime juice to the sauce for a tangy twist.
- Include other vegetables like snap peas, zucchini, or baby potatoes to mix up textures.
- For heat lovers, sprinkle red pepper flakes or drizzle sriracha over the finished dish.
- Try swapping soy sauce for tamari or coconut aminos for a gluten-free variation.
Behind-the-Scenes Notes
- Chicken thighs are ideal for this recipe because they stay juicy and develop wonderful flavor during roasting.
- Using a higher oven temperature helps the vegetables caramelize, bringing out their natural sweetness.
- Marinating the chicken even briefly allows the honey garlic sauce to penetrate deeply, enhancing each bite.
- Feel free to use fresh ginger instead of ground ginger for a brighter, more intense flavor.
- This recipe pairs beautifully with a side of steamed rice or a simple green salad to round out the meal.
Make-Ahead & Storage
This Sheet-Pan Honey Garlic Chicken & Veggies is a great make-ahead meal. You can prepare the sauce and chop the vegetables the day before, then marinate the chicken just before cooking. Leftovers store well in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in the oven at 350°F (175°C) for 10-15 minutes or until heated through. Avoid microwaving if possible to maintain crispy edges on the veggies and golden crust on the chicken.
Ask the Chef
Can I use chicken breasts instead of thighs in this recipe?
Absolutely! Chicken breasts can be used, but they tend to cook faster and can dry out more easily. I recommend reducing the roasting time slightly and keeping an eye on the internal temperature to ensure they stay juicy.
What can I substitute for soy sauce?
If you want a gluten-free or lower-sodium option, tamari or coconut aminos work wonderfully as alternatives without sacrificing umami flavor.
How do I make this recipe spicier?
To add some heat, sprinkle red pepper flakes into the sauce or drizzle sriracha over the finished dish. You can also add diced jalapeños to the vegetable mix before roasting.
Can I freeze leftovers?
Yes, you can freeze the cooked chicken and veggies in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating gently in the oven to preserve texture and flavor.
Because You Liked This
- Try the Honey Garlic Shrimp Skillet for a seafood twist on honey garlic flavors.
- For another sheet-pan favorite, check out Sheet Pan Maple Dijon Chicken Fingerlings for a subtly sweet and tangy meal.
- If you enjoy roasting chicken and veggies together, the Sheet Pan Lemon Herb Chicken Veg is a fresh, herbaceous alternative.
Ready to Cook?
There’s something so satisfying about a meal that comes together effortlessly yet tastes like you spent hours in the kitchen. This Sheet-Pan Honey Garlic Chicken & Veggies delivers just that—simple prep, a handful of wholesome ingredients, and a sauce that ties it all together with a perfect balance of sweet and savory. Whether you’re feeding a family or meal prepping for the week, this recipe is a reliable go-to that never disappoints.
Gather your ingredients, preheat your oven, and get ready to enjoy a delicious, colorful, and nourishing dinner that’s as easy to make as it is to love. Happy cooking!
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Sheet-Pan Honey Garlic Chicken & Veggies
Ingredients
Equipment
Method
- In a small bowl, whisk together the honey, soy sauce, minced garlic, olive oil, and ground ginger until smooth.
- Place the chicken thighs in a large bowl or zip-top bag. Pour half of the honey garlic sauce over the chicken, reserving the rest for later. Toss to coat evenly. Let marinate for at least 15 minutes or up to an hour in the fridge.
- Wash and chop broccoli into florets, slice bell peppers into strips, and peel and slice carrots. Toss vegetables with a drizzle of olive oil, salt, and pepper in a separate bowl.
- Preheat oven to 425°F (220°C). Line sheet pan with parchment paper or foil if desired. Arrange marinated chicken thighs on one side and vegetables on the other. Drizzle reserved honey garlic sauce over the vegetables.
- Roast in the oven for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized. Optionally broil for 2-3 minutes for a golden finish.
- Sprinkle chopped fresh parsley over chicken and veggies. Serve immediately and enjoy.
Notes
- Marinate chicken for longer if time allows to deepen flavor.
- Use fresh ginger instead of ground for a brighter taste.
- Leftovers keep well refrigerated up to 3 days and reheat best in the oven to maintain texture.
