Description
This Honey Garlic Chicken Sheet Pan Meal with Roasted Veggies is a quick dinner packed with juicy roasted chicken, caramelized vegetables, and a rich homemade honey garlic glaze. Perfect for busy weeknights, easy dinner ideas, healthy family meals, and simple meal prep, this one-pan recipe delivers comforting flavor with minimal cleanup. Tender broccoli, sweet carrots, and golden potatoes roast together with seasoned chicken for a satisfying meal that tastes even better fresh from the oven. Whether you need quick dinner recipes, healthy food ideas, or easy sheet pan meals, this honey garlic chicken recipe is a delicious option that combines savory, sweet, and roasted flavors in every bite.
Ingredients
2 pounds boneless skinless chicken thighs
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1 tablespoon olive oil
1/3 cup honey
5 cloves garlic, minced
1/4 cup low-sodium soy sauce
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon melted butter
1 teaspoon cornstarch
1 tablespoon water
1/2 teaspoon red pepper flakes
3 medium carrots, sliced
2 cups broccoli florets
1 pound baby yellow potatoes, halved
1 small red onion, sliced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
2 tablespoons chopped parsley
1 tablespoon sesame seeds
1 lemon, cut into wedges
Instructions
1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. Place the carrots, broccoli, potatoes, and red onion into a large mixing bowl. Drizzle with olive oil and season with salt, pepper, and Italian seasoning. Toss until evenly coated.
3. Spread the vegetables across the prepared sheet pan in a single layer.
4. Pat the chicken dry with paper towels and place it in a separate bowl. Season with salt, pepper, smoked paprika, garlic powder, onion powder, and dried thyme.
5. Arrange the seasoned chicken pieces between the vegetables on the sheet pan.
6. In a small bowl, whisk together honey, garlic, soy sauce, Dijon mustard, apple cider vinegar, melted butter, red pepper flakes, cornstarch, and water until smooth.
7. Brush two-thirds of the honey garlic sauce over the chicken and drizzle a small amount over the vegetables.
8. Roast for 30 to 35 minutes, flipping the vegetables halfway through cooking for even browning.
9. Check that the chicken reaches an internal temperature of 165°F before removing from the oven.
10. Brush the remaining honey garlic sauce over the hot chicken and vegetables immediately after baking.
11. Broil for 2 to 3 minutes if desired for extra caramelization.
12. Garnish with parsley, sesame seeds, and fresh lemon wedges before serving.
Notes
Cut all vegetables into similar sizes so they roast evenly and develop crispy caramelized edges.
Avoid overcrowding the sheet pan because tightly packed vegetables steam instead of roast.
Reserve part of the honey garlic sauce for brushing on after baking to create the best flavor and glossy finish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 14g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 110mg