Honey Garlic Chicken & Vegetables

The first time I made this sheet pan honey garlic chicken, I was running late for a dinner with friends and had zero energy for a complicated meal. I threw everything onto one pan, crossed my fingers, and popped it in the oven. Twenty minutes later, my kitchen smelled like caramelized heaven, and my friends were practically hovering over the counter waiting for it to finish. Now it is my go-to when I want something that feels special but requires almost zero cleanup.

I remember bringing this to a potluck last spring and watching it disappear within minutes. My friend Sarah, who claims she hates meal prep, texted me the next day saying she had already made it twice. There is something about that sweet and savory glaze that makes people instinctively reach for seconds, even when they insist they are already full.

Ingredients

• Chicken breast or thighs: I prefer thighs for extra juiciness, but breast works beautifully if that is what you have on hand
• Bell peppers: The combination of red and yellow peppers adds sweetness and those gorgeous jewel tones that make the dish pop
• Sugar snap peas and asparagus: Both stay crisp tender in the oven and add lovely fresh crunch against the soft glazed chicken
• Red onion: When roasted, red onion becomes meltingly sweet and provides these beautiful purple streaks throughout the dish
• Baby carrots: Halved lengthwise, they caramelize beautifully and soak up that honey garlic sauce like little flavor sponges
• Honey: The star of our sauce, creating that irresistible glossy finish and natural sweetness
• Soy sauce: Low sodium is best here so the salty flavor does not overpower the honey
• Garlic and ginger: Fresh is absolutely worth it here—minced finely so they distribute evenly through the sauce
• Rice vinegar: Just enough acidity to cut through the honey and balance all those rich sweet flavors

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and line a large sheet pan with parchment paper for the easiest cleanup ever

Whisk up the magic sauce:

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

Coat the chicken:

Add the chicken pieces to the bowl and toss until every piece is glossy with sauce—if you have ten minutes, let it marinate, but it still works beautifully if you need to roast immediately

Arrange everything on the pan:

Spread all those colorful vegetables and the coated chicken in a single layer, then drizzle any remaining sauce over the top and give it a gentle toss

Roast until caramelized:

Bake for 20 to 25 minutes, stirring halfway through, until the chicken is cooked through and those vegetables are tender with golden edges

Finish with garnish:

Sprinkle with fresh parsley or cilantro and those toasted sesame seeds if you are feeling fancy, then serve hot

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This recipe has become my secret weapon for those nights when I want to feed people something comforting but do not want to be stuck in the kitchen. Last week my sister asked for the recipe before she even finished her first serving, and honestly, that is the highest compliment I can imagine.

Make It Your Own

Substitute vegetables based on what is in season or what needs to be used up in your crisper drawer. Broccoli florets, zucchini slices, or green beans all roast beautifully and work perfectly with this sauce. I have even used cauliflower when that was all I had, and it was absolutely delicious.

Serving Suggestions

This is fantastic over fluffy white rice, which soaks up every drop of that incredible sauce. Quinoa adds extra protein and a nutty flavor that complements the honey garlic glaze beautifully. Sometimes I just serve it with warm naan for scooping and call it dinner.

Storage And Meal Prep

This keeps beautifully in the refrigerator for three to four days and actually tastes even better the next day as those flavors continue to meld. Reheat gently in the microwave or a low oven, adding a tiny splash of water if the sauce has thickened too much.

• The vegetables will soften when reheated, so if you want to maintain some crunch, pack them separately from the sauce
• For freezing, cool completely and store in airtight containers for up to two months
• Thaw overnight in the refrigerator and reheat at 180°C (350°F) until hot throughout

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There is something deeply satisfying about a meal that comes together this easily but tastes like it took all day. I hope this becomes one of those recipes you turn to again and again.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work excellently in this dish. They remain juicy and tender during roasting. Just cut them into similar bite-sized pieces as you would with breasts.

→ What other vegetables can I substitute?

Broccoli florets, zucchini slices, green beans, or Brussels sprouts all work well. Choose vegetables that roast in similar time frames, cutting thicker pieces smaller so everything finishes cooking together.

→ How do I make this gluten-free?

Replace the regular soy sauce with tamari or a certified gluten-free soy sauce alternative. All other ingredients in the honey garlic sauce and vegetables are naturally gluten-free.

→ Can I marinate the chicken longer than 10 minutes?

Absolutely. You can marinate the chicken in the sauce for up to 4 hours in the refrigerator for deeper flavor. Just bring everything to room temperature before roasting for even cooking.

→ What temperature should the chicken reach when done?

The chicken is safely cooked when it reaches an internal temperature of 165°F (74°C). Cut into the largest piece to verify it's white throughout and the juices run clear before serving.

→ Can I make this ahead of time?

You can chop the vegetables and whisk the sauce up to a day ahead. Store them separately in the refrigerator. The dish is best roasted just before serving, but leftovers reheat beautifully in the oven or microwave.