Sheet Pan Honey Garlic Chicken (Print-Friendly)

Tender chicken and fresh vegetables roasted in sweet-savory honey garlic sauce on a single sheet pan.

# What You'll Need:

→ Protein

01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 5 oz sugar snap peas, trimmed
05 - 5 oz asparagus, trimmed and cut into 2-inch pieces
06 - 1 small red onion, cut into wedges
07 - 7 oz baby carrots, halved lengthwise

→ Sauce

08 - 4 tablespoons honey
09 - 3 tablespoons low-sodium soy sauce
10 - 2 tablespoons olive oil
11 - 3 garlic cloves, minced
12 - 1 tablespoon rice vinegar or apple cider vinegar
13 - 1 teaspoon freshly grated ginger
14 - ½ teaspoon black pepper

→ Garnish

15 - 2 tablespoons chopped fresh parsley or cilantro
16 - 1 teaspoon toasted sesame seeds, optional
17 - Cooked rice or quinoa, to serve, optional

# Cooking Steps:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easier cleanup.
02 - In a medium bowl, whisk together honey, soy sauce, olive oil, minced garlic, ginger, vinegar, and black pepper until well combined.
03 - Add chicken pieces to the bowl with sauce and toss to coat evenly. Let marinate for 10 minutes if time allows.
04 - Arrange all vegetables and chicken pieces in a single layer on the prepared sheet pan. Drizzle any remaining sauce over everything and toss gently to combine.
05 - Roast in the preheated oven for 20 to 25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender and slightly caramelized.
06 - Remove from oven. Garnish with fresh parsley or cilantro and toasted sesame seeds, if using. Serve hot with rice or quinoa if desired.

# Expert Tips:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum time to actually enjoy your meal instead of scrubbing dishes.
  • The sauce is sweet, savory, and garlicky enough to make even people skeptical about weeknight cooking ask for seconds.
  • You can swap vegetables based on what's in your fridge or what's in season, so it never gets boring even if you make it twice a week.
02 -
  • Stir halfway through roasting—I learned this the hard way when half my pan came out caramelized and glossy while the other half steamed itself into softness.
  • Don't overcrowd the pan or cut vegetables too small, or you'll end up with everything falling apart instead of getting those beautiful caramelized edges you're after.
03 -
  • Use actual minced fresh garlic, not the jarred stuff—the flavor difference in a dish this simple is honestly noticeable and worth the thirty seconds it takes to mince.
  • If your vegetables are particularly large or dense like carrots, cut them smaller so they finish at the same time as everything else.
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