Hearty Honey Garlic Chicken and Veggies Sheet Pan (Print Version)

Honey Garlic Chicken and Veggies come together in one pan! Tender chicken, vibrant veggies, and sticky-sweet sauce for an easy weeknight meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian-Inspired
Dietary: Gluten-Free Option

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs boneless, skinless chicken thighs
02 - 4 cups broccoli florets
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1/2 red onion, sliced

→ Honey Garlic Sauce

06 - 1/2 cup honey
07 - 4 cloves garlic, minced
08 - 1/4 cup low-sodium soy sauce (or tamari for GF)
09 - 2 tbsp rice vinegar
10 - 1 tbsp fresh ginger, grated

→ Flavor Boosters & Seasoning

11 - 2 tbsp olive oil
12 - 1/2 tsp red pepper flakes (optional)
13 - Salt and freshly ground black pepper to taste

→ Finishing Touches

14 - Fresh cilantro, chopped (optional, for garnish)
15 - Sesame seeds (optional, for garnish)

# Instructions:

01 - First things first, get all your veggies chopped. I like my broccoli florets fairly uniform so they cook evenly, and the bell peppers and red onion in chunky strips. While you're at it, pat your chicken thighs dry with paper towels. This step is crucial, honestly! It helps them get a nice sear and prevents them from steaming in the oven, which can make them a bit rubbery. Don't skip it, I learned that the hard way when my chicken looked more boiled than roasted.
02 - In a medium bowl, whisk together the honey, minced garlic, soy sauce, rice vinegar, and grated fresh ginger. This is where the magic really starts to happen, the smell is already amazing! Make sure everything is well combined. I always give it an extra whisk just to be sure, because I once had a clump of ginger that didn't fully mix in, and that bite was a surprise, let me tell you. Add the red pepper flakes here too, if you're using them, for that little kick.
03 - Now for the fun part! In a large bowl, combine the chicken thighs, broccoli, bell peppers, and red onion. Pour about half of your glorious honey garlic sauce over everything. Drizzle with olive oil, then season with salt and black pepper. Get your hands in there and toss it all until every piece is beautifully coated. Honestly, I love this messy part; it feels like you're really getting to know your food. Ensure the Honey Garlic Chicken and Veggies are well coated.
04 - Grab a large baking sheet and line it with parchment paper for easy cleanup (you'll thank me later, trust me on this!). Spread the chicken and veggies in a single layer. Don't overcrowd the pan, this is super important! If things are too close, they'll steam instead of roast and you won't get those lovely crispy bits. I’ve made that mistake more times than I care to admit, and it just doesn't hit the same.
05 - Pop that sheet pan into your preheated oven at 400°F (200°C). Roast for 15 minutes. After 15 minutes, pull the pan out, flip the chicken and veggies, and then drizzle the remaining honey garlic sauce over everything. This second drizzle ensures all the Honey Garlic Chicken and Veggies get that incredible sticky glaze. Back into the oven it goes for another 10-15 minutes, or until the chicken is cooked through and the veggies are tender-crisp. Watch for those slightly charred edges, they’re the best!
06 - Once your Honey Garlic Chicken and Veggies are done, the chicken should be golden brown and cooked to an internal temperature of 165°F (74°C), and the veggies should be tender with some nice caramelization. Let it rest for a couple of minutes right on the pan. The aromas filling your kitchen at this point are just incredible! Scoop it onto plates and get ready for some serious deliciousness. This dish always looks so vibrant and inviting, it's a real crowd-pleaser.

# Notes:

01 - Don't overcrowd the sheet pan, seriously! It makes all the difference between roasted and steamed.
02 - Always line your baking sheet with parchment paper for super easy cleanup – trust me on this one.
03 - If you have any leftover sauce, it's amazing drizzled over rice or quinoa with the leftovers.
04 - A squeeze of fresh lime juice right before serving brightens everything up beautifully!

# Equipment Needed:

01 - Large sheet pan
02 - mixing bowls
03 - whisk
04 - cutting board
05 - sharp knife

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

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