Sheet Pan Honey Garlic Chicken & Veg

Last Tuesday found me standing in front of the open fridge at 6 PM, utterly defeated by the question of what to make for dinner. The bell peppers and asparagus were starting to look a little sad, and I had chicken thawing but zero energy for anything involving multiple pans or elaborate techniques. That night, I threw everything onto a single baking sheet with a quick honey garlic sauce, and somehow it became the dinner my family now requests weekly.

I first made this for my sister when she was recovering from surgery and needed something nourishing but gentle on her appetite. She took one bite of those caramelized vegetables and said it was exactly the kind of food that makes you feel cared for without being heavy or overly rich. Now whenever friends need a meal delivered, this is what shows up on their doorstep.

Ingredients

• 500 g boneless, skinless chicken breast or thighs: Thighs stay juicier but breast works beautifully too, just dont overcook it.
• 1 red bell pepper and 1 yellow bell pepper, sliced: The different colors make the dish gorgeous, and they get sweeter as they roast.
• 150 g sugar snap peas and 150 g asparagus: Spring vegetables that maintain a wonderful slight crunch even after roasting.
• 1 small red onion, cut into wedges: Red onions mellow out beautifully in the oven and add lovely color.
• 200 g baby carrots, halved lengthwise: Baby carrots are naturally sweet and roast up tender without needing prep work.
• 4 tbsp honey: Creates that gorgeous glaze and balances the savory soy sauce perfectly.
• 3 tbsp low-sodium soy sauce: Low sodium helps control salt levels since the sauce reduces as it cooks.
• 2 tbsp olive oil: Helps everything roast evenly and keeps the chicken moist.
• 3 garlic cloves, minced: Fresh garlic mellows beautifully in the oven, so dont be shy with it.
• 1 tbsp rice vinegar or apple cider vinegar: Cuts through the honey and adds brightness.
• 1 tsp freshly grated ginger: Fresh ginger makes such a difference here, please dont use the dried stuff.
• ½ tsp black pepper: Adds just enough warmth without making it spicy.
• 2 tbsp chopped fresh parsley or cilantro: Fresh herbs at the end make everything taste alive and bright.
• 1 tsp toasted sesame seeds: Totally optional but they add such a lovely nutty crunch.

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and line a large sheet pan with parchment paper because you will thank yourself later.

Whisk up that magic sauce:

In a medium bowl, combine honey, soy sauce, olive oil, garlic, ginger, vinegar, and pepper until everything is smooth and incorporated.

Give the chicken some attention:

Add the chicken pieces to the sauce bowl and toss until every piece is coated, then let it hang out for 10 minutes if you have time.

Arrange everything beautifully:

Spread all the vegetables and marinated chicken across your prepared sheet pan in a single layer, then drizzle any remaining sauce over the top.

Let the oven do its work:

Roast for 20 to 25 minutes, giving everything a toss halfway through, until the chicken is cooked through and those vegetables are starting to caramelize at the edges.

Finish with love:

Sprinkle with fresh herbs and sesame seeds, then serve it up while its still steaming hot.

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This recipe became a staple in our house during a particularly hectic month when I was working late and my partner was finishing grad school. We would come home exhausted, throw this together, and suddenly dinner felt like something special instead of just fuel to keep going.

Make It Your Own

Ive learned that the sauce works beautifully with so many different vegetables depending on what you have on hand or what season it is. Broccoli florets, zucchini chunks, or even green beans all roast up beautifully with that honey garlic glaze.

Serving Suggestions

While this is absolutely satisfying on its own, serving it over fluffy white rice or nutty quinoa soaks up every drop of that incredible sauce. Sometimes I make extra just to ensure there are leftovers for lunch the next day.

Storage and Meal Prep

This keeps beautifully in the refrigerator for up to four days and actually tastes better the next day as the flavors continue to develop. The reheated vegetables maintain their texture surprisingly well, unlike so many roasted vegetable dishes that get mushy.

• Store in an airtight container and reheat gently so the honey sauce doesnt seize up.
• If meal prepping, keep the garnish separate and add it fresh when serving.
• The chicken can be chopped smaller if you plan to eat this over salad greens for lunch.

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Sometimes the simplest dinners are the ones that become part of your regular rotation, not because they are fancy but because they just work.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work excellently and may stay more tender during roasting. Adjust cooking time if pieces are larger.

→ What other vegetables can I substitute?

Broccoli florets, zucchini slices, green beans, or Brussels sprouts work well. Choose vegetables that roast in similar time frames for even cooking.

→ How do I make this gluten-free?

Replace regular soy sauce with tamari or certified gluten-free soy sauce. All other ingredients are naturally gluten-free.

→ Can I prepare this ahead of time?

Yes, cut vegetables and coat chicken in the sauce up to 24 hours ahead. Store refrigerated in separate containers, then assemble and roast when ready to cook.

→ What should I serve with this dish?

Cooked rice, quinoa, or cauliflower rice make excellent sides. The honey garlic sauce creates a delicious coating that pairs well with these grains.

→ Can I add spice to this dish?

Absolutely! Add red pepper flakes, sriracha, or fresh minced ginger to the sauce for extra heat. Adjust amount based on your spice preference.