Sheet Pan Honey Garlic Chicken & Veg

The first time I made this sheet pan honey garlic chicken, I was running late for a dinner with friends and had zero time for cleanup. I threw everything onto one pan, crossed my fingers, and popped it in the oven. When I pulled it out 25 minutes later, the honey had caramelized into this gorgeous sticky glaze that coated the chicken and vegetables perfectly. My friend actually asked which restaurant Id ordered from.

Ive started making this on Sunday afternoons when I want something comforting but dont want to spend my whole day in the kitchen. The house smells incredible while it roasts, and somehow the vegetables become the best part, all sweet and tender from the honey. Last week my six year old actually asked for seconds of the asparagus, which has never happened before in the history of ever.

Ingredients

• Boneless chicken breast or thighs: I prefer thighs because they stay juicier through the high heat roasting, but breast works perfectly if thats what you have on hand
• Red and yellow bell peppers: Using both colors makes the dish gorgeous on the plate, plus the sweetness balances the savory sauce
• Sugar snap peas and asparagus: These hold up beautifully to roasting and add this fresh crunch that cuts through the sticky honey glaze
• Red onion wedges: They become almost jammy and sweet as they roast, honestly these might be my favorite part of the whole pan
• Honey: This creates the gorgeous caramelized exterior, and local honey gives such a better flavor profile than generic stuff
• Low sodium soy sauce: I started using low sodium because the first time I made this with regular soy sauce it was way too salty
• Fresh ginger and garlic: Fresh makes such a difference here, the ginger adds this little warmth that lingers after every bite
• Rice vinegar or apple cider vinegar: This tiny bit of acid cuts through the honey and keeps the sauce from being cloyingly sweet

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and line a large sheet pan with parchment paper, I learned the hard way that honey sticks to everything so parchment is non negotiable here

Whisk up the magic sauce:

In a medium bowl, combine honey, soy sauce, olive oil, minced garlic, ginger, vinegar, and black pepper until smooth

Coat the chicken:

Add chicken to the bowl and toss until every piece is covered, let it sit for 10 minutes if you have time but its still amazing if you skip this

Arrange everything:

Spread chicken and all those gorgeous vegetables in a single layer on your prepared sheet pan, drizzle any remaining sauce over the top

Roast until caramelized:

Cook for 20 to 25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with those perfect caramelized edges

Finish with fresh touches:

Sprinkle with chopped parsley or cilantro and those sesame seeds if you want something pretty, serve hot over rice if youre feeling it

Pinterest

This recipe became my go to when my sister had her first baby and I was bringing her dinner every week. She still texts me when she makes it, saying it reminds her of those foggy newborn days where a hot meal felt like the biggest luxury in the world.

Make It Your Own

Ive swapped in broccoli, zucchini, and green beans depending on what looked good at the market, and honestly every version works. The honey garlic sauce is incredibly forgiving and makes almost anything taste amazing. Once I used only carrots and bell peppers when thats all I had, and my husband said it was the best version yet.

Serving Suggestions

Cauliflower rice is surprisingly good with this if you want to keep it lighter, or just serve it straight from the pan with some crusty bread to mop up that sauce. The leftovers reheat beautifully for lunch the next day, though the vegetables do lose a bit of their crunch.

Timing Is Everything

You can cut all the vegetables and mix the sauce up to a day ahead, then just toss and roast when you get home. The sauce actually gets better as it sits, so this is perfect for meal prep days.

• Chop everything into similar sizes so everything finishes roasting at the same time
• If you like things spicy, add those chili flakes to the sauce before whisking
• Set a timer for halfway through to stir, this simple step makes such a difference in how evenly everything cooks

Pinterest

This is one of those recipes that makes weeknight cooking feel like a tiny victory instead of a chore.

Recipe FAQs

→ Can I use chicken thighs instead of breast?

Yes, chicken thighs work wonderfully and stay juicier during roasting. They may need an extra 2-3 minutes cooking time. Thighs have more natural flavor and are forgiving if slightly overcooked.

→ What vegetables can I substitute?

You can easily swap in seasonal vegetables like zucchini, broccoli, green beans, mushrooms, or cherry tomatoes. Keep pieces roughly the same size for even cooking. Harder vegetables like root vegetables may need slightly longer roasting time.

→ How do I make this gluten-free?

Simply replace regular soy sauce with tamari or certified gluten-free soy sauce. Check that all other ingredients, particularly the sesame seeds and garnishes, are gluten-free certified. The rest of the dish is naturally gluten-free.

→ Can I prep this ahead of time?

Yes, you can marinate the chicken in the sauce for up to 2 hours in advance, then add vegetables just before roasting. Avoid marinating vegetables too long as they'll release moisture. You can also prep and chop all ingredients the day before.

→ What should I serve with this dish?

Rice and quinoa are classic pairings that absorb the delicious sauce. You can also serve with noodles, couscous, or alongside a fresh green salad. The dish is hearty enough to enjoy on its own as a low-carb option.

→ How can I add more heat to this dish?

Add 1/4 to 1/2 teaspoon of red chili flakes to the honey garlic sauce for a spicy kick. You can also drizzle with sriracha or chili oil after roasting. Adjust the spice level to your preference.