Sheet Pan Honey Garlic Chicken & Veg

The Tuesday after my daughter started soccer practice, I walked through the door at 6:45 PM with everyone starving and exactly zero energy for a multi-pot production. That honey garlic glaze ended up saving dinner, and now the smell of roasting vegetables with that sweet-savory sauce immediately makes my whole family drift toward the kitchen.

Last summer when my brother visited, he literally scraped the pan clean and asked if I could make it twice in one week. The way the vegetables get those golden caramelized edges while staying bright and crisp has become the standard by which my kids judge all other roasted vegetables now.

Ingredients

• Boneless chicken breast or thighs: Cut into uniform bite-sized pieces so everything cooks at the same rate and each piece gets evenly coated in that glossy sauce
• Red and yellow bell peppers: The contrasting colors make the dish gorgeous on the plate while adding natural sweetness that balances the garlic
• Sugar snap peas and asparagus: Both stay tender-crisp even after roasting and bring fresh spring energy to every forkful
• Red onion wedges: They become sweet and mellow when roasted, creating little bursts of savory depth throughout the dish
• Baby carrots: Halved lengthwise they roast beautifully, developing natural sweetness that plays perfectly with the honey glaze
• Honey: Creates that irresistible sticky coating and caramelizes beautifully in the high heat
• Low-sodium soy sauce: Provides the essential salty umami base without making the dish overwhelmingly salty
• Olive oil: Helps the sauce coat everything evenly and encourages gorgeous caramelization
• Fresh garlic and ginger: The aromatic foundation that makes your kitchen smell incredible and gives the sauce its signature kick
• Rice vinegar: Cuts through the honey richness just enough to keep each bite balanced and bright
• Fresh parsley or cilantro: Sprinkled over at the end, these herbs bring a pop of color and fresh contrast to the roasted flavors
• Toast sesame seeds: Totally optional but that little crunch and nutty flavor makes the final dish feel restaurant-worthy

Instructions

Preheat your oven:

Get it to 425°F and line a large sheet pan with parchment paper because you will thank yourself later when cleanup takes thirty seconds

Whisk the glaze:

Combine honey, soy sauce, olive oil, garlic, ginger, vinegar and pepper in a medium bowl until smooth and fragrant

Coat the chicken:

Toss the chicken pieces in the sauce and let them hang out for 10 minutes if you have time

Arrange on the pan:

Spread all vegetables and chicken in a single layer, drizzle with remaining sauce and give everything a gentle toss

Roast to perfection:

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

Finish with flair:

Sprinkle with fresh herbs and sesame seeds, then serve immediately while everything is still warm and glossy

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My husband finally admitted he used to pick out the bell peppers until he tried them roasted in this honey glaze. Now they are the first thing he grabs from the serving platter.

Making It Your Own

I have swapped in broccoli florets, zucchini rounds and green beans depending on what looks fresh at the market. The honey garlic sauce is incredibly forgiving and makes almost any vegetable taste amazing.

Serving Suggestions

Fresh steamed rice soaks up that extra sauce beautifully but quinoa works wonderfully if you want extra protein. Sometimes I serve it over cauliflower rice for a lighter take and honestly no one complains.

Make Ahead Magic

You can cut all the vegetables and whisk the sauce up to a day in advance, then just toss and roast when you are ready. I often do this prep on Sunday so Monday dinner practically makes itself.

• Double the sauce recipe if you like extra drizzled over rice
• Line your pan with parchment for truly effortless cleanup
• Serve with lime wedges for a bright finish

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This recipe has become my go-to for busy weeknights when I want something that feels special without the stress.

Recipe FAQs

→ What vegetables work best for sheet pan cooking?

Bell peppers, snap peas, asparagus, red onion, and baby carrots are ideal because they cook at similar rates. You can also use broccoli, zucchini, or green beans depending on the season.

→ How do I prevent the honey garlic sauce from burning?

The sauce contains enough liquid from the soy sauce and vinegar to prevent burning. If your oven runs hot, reduce the temperature to 200°C (400°F) and roast for 5-10 minutes longer.

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work excellently and stay juicy during roasting. Just adjust cooking time if pieces are larger than bite-sized.

→ What can I serve with this honey garlic chicken?

Cooked rice or quinoa soaks up the flavorful sauce beautifully. You could also serve over noodles, cauliflower rice, or enjoy it on its own as a complete low-carb meal.

→ How do I make this gluten-free?

Simply substitute regular soy sauce with tamari or certified gluten-free soy sauce. All other ingredients, including honey and vegetables, are naturally gluten-free.

→ Can I meal prep this chicken and vegetables?

Yes, this reheats beautifully. Store in airtight containers for up to 4 days. Reheat in the oven at 180°C (350°F) for 10-15 minutes or microwave until heated through.