Sheet Pan Honey Garlic Chicken & Veg (Print)

Bite-sized chicken and vibrant vegetables tossed in a sweet-savory honey garlic glaze, all roasted on one convenient sheet pan.

# Components:

→ Protein

01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 5 oz sugar snap peas, trimmed
05 - 5 oz asparagus, trimmed and cut into 2-inch pieces
06 - 1 small red onion, cut into wedges
07 - 7 oz baby carrots, halved lengthwise

→ Sauce

08 - 4 tablespoons honey
09 - 3 tablespoons low-sodium soy sauce
10 - 2 tablespoons olive oil
11 - 3 garlic cloves, minced
12 - 1 tablespoon rice vinegar or apple cider vinegar
13 - 1 teaspoon freshly grated ginger
14 - 1/2 teaspoon black pepper

→ Garnish

15 - 2 tablespoons chopped fresh parsley or cilantro
16 - 1 teaspoon toasted sesame seeds, optional
17 - Cooked rice or quinoa, to serve (optional)

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easier cleanup.
02 - In a medium bowl, whisk together honey, soy sauce, olive oil, minced garlic, ginger, vinegar, and black pepper to create the sauce.
03 - Add chicken pieces to the bowl and toss to coat. Let marinate for 10 minutes if time allows.
04 - Arrange all vegetables and chicken pieces in a single layer on the prepared sheet pan. Drizzle any remaining sauce over everything and toss gently to combine.
05 - Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender and slightly caramelized.
06 - Remove from oven. Garnish with fresh parsley or cilantro and toasted sesame seeds, if using.
07 - Serve hot, with rice or quinoa if desired.

# Expert Advice:

01 -
  • Everything cooks on one pan, so you can actually sit down while dinner roasts instead of hovering over the stove.
  • The honey garlic glaze gets sticky and caramelized in the oven, clinging to every piece of chicken and vegetable like edible gold.
  • You can swap in whatever vegetables are lurking in your crisper drawer and it still works beautifully.
  • It reheats surprisingly well, which means you might actually look forward to leftovers the next day.
02 -
  • Don't crowd the pan or the vegetables will steam instead of roast, and you'll miss out on those caramelized edges that make this dish so good.
  • Stir halfway through roasting, otherwise the pieces on the edges will char while the center stays pale and sad.
  • If your chicken pieces are thick, cut them smaller so they cook at the same rate as the vegetables.
  • Taste the sauce before you add it to the pan—if it's too sweet, add another splash of vinegar; if it's too salty, add a bit more honey.
03 -
  • Make extra sauce and keep it in a jar in the fridge—it's incredible on grilled salmon, roasted tofu, or even drizzled over roasted potatoes.
  • Use parchment paper instead of foil if you want easier cleanup and less sticking, especially with the honey glaze.
  • If your oven runs hot, check the chicken at 20 minutes to avoid drying it out, because every oven has its own personality.
  • Let the pan rest for a minute before serving so the sauce thickens slightly and clings to everything better.
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