Description

This Honey Garlic Chicken Sheet Pan Meal with Roasted Veggies is a quick dinner, easy recipe, and healthy dinner idea all on one pan. Juicy chicken bakes in a sticky honey garlic sauce with roasted potatoes, broccoli, carrots, and bell peppers for a colorful family meal that works for busy weeknights, meal prep, simple dinner ideas, and cozy food ideas when you want big flavor with easy cleanup.

Ingredients

1 1/2 pounds boneless skinless chicken thighs or chicken breasts

1 pound baby potatoes, halved or quartered

2 cups broccoli florets

2 large carrots, sliced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

2 tablespoons olive oil

1/3 cup honey

4 cloves garlic, minced

1/4 cup low sodium soy sauce

1 tablespoon apple cider vinegar or rice vinegar

1 tablespoon Dijon mustard

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons fresh parsley, chopped

Instructions

1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper or foil.

2. In a small bowl, whisk together honey, garlic, soy sauce, vinegar, Dijon mustard, paprika, salt, and black pepper.

3. Pat the chicken dry, then coat it with part of the honey garlic sauce. Reserve a few spoonfuls of sauce for brushing near the end.

4. Add potatoes and carrots to the baking sheet. Toss with olive oil and a small spoonful of sauce, then roast for 10 minutes.

5. Remove the pan from the oven. Add the chicken, broccoli, and bell peppers, spreading everything into a single layer.

6. Roast for 20 to 25 minutes, or until the chicken reaches 165°F and the vegetables are tender.

7. Brush the reserved sauce over the chicken during the last few minutes of baking.

8. Broil for 1 to 2 minutes for extra caramelized edges, watching closely.

9. Sprinkle with fresh parsley and serve warm with the pan juices spooned over the top.

Notes

Cut potatoes and carrots small enough so they cook through at the same time as the chicken.

Reserve some sauce for the end so the chicken gets glossy without the honey burning too early.

Do not crowd the pan. Use two sheet pans if needed so the vegetables roast instead of steam.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Sheet Pan
Cuisine: American

Nutrition

Serving Size: 1 chicken portion with roasted vegetables
Calories: 465
Sugar: 24g
Sodium: 790mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 6g
Protein: 36g
Cholesterol: 145mg

Keywords: honey garlic chicken, sheet pan chicken, roasted vegetables, easy dinner, quick dinner, healthy dinner idea, chicken sheet pan meal, weeknight dinner