Sheet Pan Honey Garlic Chicken

Last Tuesday I walked through the door at 6:47 PM, absolutely starving but refusing to order takeout for the third night in a row. I rummaged through the fridge and found chicken and whatever vegetables were lurking in the crisper drawer. Throwing everything onto one pan with a quick honey garlic sauce felt almost too simple, but that first bite changed everything. Now it is the dinner I turn to when I want something impressive but need to be eating within 45 minutes.

My sister was visiting last month when I made this for the first time, and she actually stopped mid conversation to ask what I was doing. The kitchen started smelling like honey and roasted garlic, and suddenly we were both hovering around the oven door watching the vegetables caramelize. We ended up eating standing up at the counter because waiting for plates to be set felt impossible.

Ingredients

• Chicken: Cutting the meat into bite sized pieces helps everything cook at the same speed and lets the sauce coat more surface area
• Bell peppers: Use one red and one yellow for beautiful color, though any bell pepper works perfectly
• Sugar snap peas: These stay slightly crisp even after roasting, adding a lovely fresh crunch against the tender chicken
• Asparagus: Trim the woody ends and cut into 2 inch pieces so they cook through without becoming mushy
• Red onion: Cut into wedges so the layers separate and get those sweet, charred edges in the oven
• Baby carrots: Halving them lengthwise exposes more surface to the sauce for better caramelization
• Honey: The base of our sauce that creates that gorgeous glaze and balances the savory elements
• Low sodium soy sauce: Provides the salty umami without making the dish overly salty
• Olive oil: Helps the sauce coat everything and promotes even roasting
• Garlic: Use fresh garlic cloves and mince them yourself for the best flavor
• Rice vinegar: Apple cider vinegar works too, adding a subtle brightness that cuts through the honey
• Fresh ginger: Peel and grate it right before using for that spicy, aromatic kick
• Fresh herbs: Parsley or cilantro sprinkled on top makes the dish look finished and adds a pop of fresh flavor
• Toasted sesame seeds: Totally optional but adds a lovely nutty crunch and beautiful finish

Instructions

Prep your pan and oven:

Heat your oven to 425°F and line a large baking sheet with parchment paper or foil. Trust me, that liner makes cleanup so much easier later.

Whisk the sauce:

In a medium bowl, combine the honey, soy sauce, olive oil, garlic, ginger, vinegar, and pepper. Whisk until the honey dissolves completely into the mixture.

Coat the chicken:

Add the chicken pieces to the bowl and toss well to coat every piece. If you have ten minutes, let it sit, but it still works if you need to roast immediately.

Arrange everything:

Spread all the vegetables and chicken onto the prepared sheet pan in a single layer. Drizzle any remaining sauce over the top and toss gently with your hands.

Roast to perfection:

Bake for 20 to 25 minutes, stirring halfway through. You want the chicken cooked through and the vegetables tender with some caramelized edges.

Finish and serve:

Remove from the oven and immediately sprinkle with fresh herbs and sesame seeds. Serve hot while the sauce is still sticky and wonderful.

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This recipe has become my go to for those nights when friends text last minute about coming over for dinner. Everyone always assumes it took way more effort than it actually did, and I happily let them think that.

Making It Your Own

I have made this with broccoli, zucchini, green beans, and even sweet potato cubes. The honey garlic sauce is friendly enough that it plays nicely with almost any vegetable you have in the fridge. Just keep the pieces roughly the same size so everything finishes cooking together.

The Rice Question

Serving this over rice soaks up every drop of that incredible sauce, and honestly, that sauce might be the best part. Start the rice before you prep the vegetables so everything is ready at the same time.

Quick Customization Ideas

Once you make this a few times, you will start seeing opportunities to tweak it to your taste. Add chili flakes if you want some heat, or swap maple syrup for the honey if that is what you have.

• Try adding broccoli florets or sliced zucchini in place of the snap peas
• A squeeze of fresh lime juice right before serving brightens everything beautifully
• Leftovers reheat surprisingly well for lunch the next day

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There is something deeply satisfying about a dinner that looks this beautiful and requires so little effort. Make this once, and it will become part of your regular rotation too.

Recipe FAQs

→ What vegetables work best in this dish?

Bell peppers, snap peas, asparagus, red onion, and baby carrots roast beautifully. You can also substitute zucchini, broccoli, or green beans based on season or preference.

→ Can I use chicken thighs instead of breasts?

Absolutely. Boneless skinless thighs stay juicy and add extra richness. Just adjust cooking time if pieces are particularly large.

→ 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.

→ What should I serve with this?

Steamed rice or quinoa soaks up the flavorful sauce perfectly. It also works well over noodles or enjoyed on its own as a complete meal.

→ Can I meal prep this?

This stores beautifully in the refrigerator for 3-4 days. Reheat in the oven at 180°C (350°F) until warmed through, or enjoy cold over salads.

→ How can I add more heat?

Add red pepper flakes to the sauce or drizzle with sriracha before serving. A fresh chili pepper sliced into the vegetables also works wonderfully.