Save The first time I made this sheet pan honey garlic chicken, I was running late for dinner with friends and had zero energy for a multi-pot production. I threw everything onto one pan, crossed my fingers, and slid it into the oven. Twenty minutes later, my kitchen smelled like a fancy restaurant, and those caramelized edges had everyone reaching for seconds. Now it's my go-to when I want something that looks impressive but requires almost zero effort. The way the honey garlic sauce bubbles and browns in the oven is pure magic.
Last spring, my sister came over exhausted from work, so I doubled this recipe and we sat on the couch eating it straight from the pan while watching old movies. She asked for the recipe before she even finished her first serving. The vegetables get tender with those gorgeous roasted edges, and the chicken stays incredibly juicy. I've started keeping bell peppers and snap peas stocked just for this meal.
Ingredients
- Boneless chicken breast or thighs: Thighs stay juicier but breasts work perfectly if that's what you have on hand, just don't overcook them
- Bell peppers: Use whatever colors you can find, the mix of red and yellow makes the final dish look incredible
- Sugar snap peas and asparagus: These add such a fresh crunch that balances the rich honey garlic sauce
- Red onion: Cut into wedges so they hold their shape and get those sweet roasted edges
- Baby carrots: Halving them lengthwise helps them cook at the same speed as everything else
- Honey: This is what creates that gorgeous glaze, so use real honey for the best flavor
- Soy sauce: Low sodium is perfect here since the honey provides plenty of sweetness
- Garlic and ginger: Fresh is absolutely worth it, the aroma alone will make your kitchen amazing
- Rice vinegar: Just enough acid to cut through all that sweetness
- Fresh herbs: Parsley or cilantro adds a pop of color and freshness right before serving
Instructions
- Preheat your oven:
- Crank that oven to 220°C (425°F) and line a large sheet pan with parchment paper unless you love scrubbing baked-on honey sauce
- Whisk up the magic sauce:
- In a medium bowl, combine honey, soy sauce, olive oil, minced garlic, ginger, vinegar, and black pepper until completely smooth
- Coat the chicken:
- Add chicken pieces to the bowl and toss everything together, then let it hang out for 10 minutes if you have time
- Arrange it all:
- Spread the vegetables and chicken across your prepared pan in a single layer, then drizzle any remaining sauce over the top
- Roast until gorgeous:
- Cook for 20 to 25 minutes, stirring halfway through, until the chicken is cooked through and everything has those beautiful caramelized edges
- Finish with flourish:
- Sprinkle with fresh parsley or cilantro and those toasted sesame seeds if you're feeling fancy
Pin it My roommate walked in while this was roasting and immediately asked what restaurant I ordered from. The smell of honey and garlic roasting together is honestly intoxicating. Now whenever we have people over, this is the first thing they request.
Make It Your Own
Sometimes I'll add broccoli florets or zucchini depending on what's in my fridge. The sauce works with almost any vegetable, just keep pieces roughly the same size so everything finishes cooking together. I've even used sweet potato cubes in the fall, which adds such a lovely sweetness.
Serving Suggestions
While this is fantastic on its own, serving it over steamed rice or fluffy quinoa soaks up all that incredible sauce. I like to cook extra grains intentionally because the leftovers make the most amazing lunch the next day. The flavors actually get better overnight.
Storage & Prep Ahead
You can cut all the vegetables and whisk the sauce up to a day in advance, just keep them separate in the refrigerator. When you are ready to cook, toss everything together and roast. Leftovers keep beautifully for three to four days and reheat perfectly in the microwave.
- Double the sauce if you love extra drizzle over your rice
- The vegetables shrink quite a bit, so don't be afraid to pile them on
- Line your pan with parchment for the easiest cleanup ever
Pin it There's something so satisfying about a complete meal that comes together with such minimal effort but tastes like you spent hours in the kitchen. This recipe has saved me on countless busy weeknights.
Frequently Asked Questions
- → Can I use chicken thighs instead of breast?
Yes, chicken thighs work wonderfully and stay moist during roasting. They may require an extra 2-3 minutes in the oven, so check that internal temperature reaches 165°F (74°C).
- → What vegetables work best as substitutes?
Zucchini, broccoli, green beans, or Brussels sprouts are excellent alternatives. Choose vegetables with similar cooking times, cutting larger pieces slightly smaller so everything roasts evenly.
- → How do I prevent vegetables from becoming mushy?
Don't overcrowd the pan—spread everything in a single layer for proper caramelization. Stir halfway through cooking and watch for tender-crisp texture, typically 20-25 minutes total.
- → Can this be made gluten-free?
Absolutely. Simply swap regular soy sauce for tamari or certified gluten-free soy sauce. Check all ingredient labels for hidden gluten, especially in the honey and seasonings.
- → What should I serve with this dish?
Steamed rice, quinoa, or couscous pair perfectly to soak up the honey garlic sauce. For a lighter option, serve over cauliflower rice or alongside crusty bread.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through, or briefly in a skillet over medium heat.