The first time I made this Sheet Pan Honey Garlic Chicken & Veggies, I couldn’t believe how easy it was to get such bold flavor with so little effort. Juicy chicken, tender-crisp vegetables, and a sweet-savory honey garlic sauce all roast together on one pan, making it a weeknight dinner hero. It’s the kind of meal that looks impressive but is secretly one of the simplest dishes in my rotation.
What I love most about this recipe is the balance: the chicken is savory, the veggies caramelize beautifully, and the honey garlic glaze ties it all together. With just a few pantry ingredients, you can make a meal that feels comforting, wholesome, and family-friendly. Even better? Cleanup is a breeze—just one sheet pan to wash.
Why You’ll Love This Recipe
This Sheet Pan Honey Garlic Chicken & Veggies is flavorful, easy, and healthy. The honey garlic sauce coats everything in a sticky glaze, while the oven does most of the work for you. It’s versatile enough to adapt to your favorite veggies, yet consistent enough to rely on as a go-to dinner.
It’s also perfect for busy families. Everything cooks on one pan, meaning less prep, less mess, and more time to enjoy dinner together. Serve it as-is for a complete meal, or pair it with rice, quinoa, or noodles to stretch it further. Quick, colorful, and satisfying—this is the kind of recipe that turns hectic weeknights into delicious ones.
What You’ll Need
For the Chicken & Veggies
- 4 bone-in, skin-on chicken thighs (or boneless breasts, if preferred)
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
- 1 large carrot, sliced into sticks
- 1 small red onion, cut into wedges
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Honey Garlic Sauce
- ⅓ cup honey
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon grated fresh ginger (optional)
- 1 teaspoon sesame oil
Optional Garnishes
- Sesame seeds
- Fresh parsley or cilantro
- Lime wedges
Pro Tips
- Pat chicken dry before roasting for crispier skin.
- Roast veggies evenly by cutting them into similar-sized pieces.
- Add sauce halfway through roasting to prevent burning from the honey.
- Line pan with parchment paper for easy cleanup.
- Broil at the end for extra caramelization on chicken and veggies.
Tools You’ll Need
- Large sheet pan
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Tongs or spatula
Substitutions and Variations
- Protein swaps: Use chicken breasts, salmon fillets, shrimp, or tofu.
- Vegetables: Swap in zucchini, cauliflower, snap peas, or green beans.
- Spice lovers: Add chili flakes or sriracha to the honey garlic sauce.
- Nutty twist: Top with chopped cashews or peanuts for crunch.
- Low-carb option: Pair with cauliflower rice instead of grains.
Make-Ahead Tips
- Mix honey garlic sauce up to 3 days in advance and store in the fridge.
- Chop veggies ahead of time and refrigerate in containers.
- Marinate chicken in half the sauce overnight for extra flavor.
How to Make Sheet Pan Honey Garlic Chicken & Veggies
Step 1: Preheat Oven
Set oven to 400°F (200°C). Line a large sheet pan with parchment paper.
Step 2: Prep Chicken & Veggies
Arrange chicken thighs on one side of the pan. Toss broccoli, bell pepper, carrot, and onion with olive oil, salt, and pepper, then spread on the other side.
Step 3: Make Sauce
Whisk together honey, soy sauce, garlic, vinegar, ginger, and sesame oil in a small bowl.
Step 4: Roast
Place pan in oven and roast for 20 minutes.
Step 5: Add Sauce
Brush sauce over chicken and drizzle some onto veggies. Roast another 15–20 minutes, until chicken reaches 165°F (74°C) internal temperature and veggies are tender.
Step 6: Broil (Optional)
Turn oven to broil for 2–3 minutes to caramelize.
Step 7: Garnish & Serve
Sprinkle with sesame seeds, fresh herbs, and lime wedges before serving.
Serving Suggestions
- Serve with steamed rice, quinoa, or noodles.
- Pair with a simple green salad for freshness.
- Wrap leftovers in tortillas for honey garlic chicken wraps.
- Add a fried egg on top for a protein-packed meal.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave for a quick meal. The sauce may thicken, but adding a splash of water revives it.
Nutrition & Benefits
This dish is balanced with lean protein, fiber-rich vegetables, and healthy fats. The honey provides natural sweetness, garlic adds immune-boosting properties, and the colorful veggies bring antioxidants and vitamins. It’s a complete meal in one pan, offering nourishment without sacrificing flavor.
Recipe FAQ
1. Can I use boneless chicken instead of thighs?
Yes, boneless chicken breasts work—just reduce roasting time slightly.
2. How do I keep veggies from getting mushy?
Cut them evenly and avoid overcrowding the pan.
3. Can I make this spicy?
Yes—add sriracha, chili paste, or red pepper flakes to the sauce.
4. Do I need to marinate the chicken?
It’s optional, but marinating overnight in the sauce boosts flavor.
5. Can I double the recipe?
Yes—use two sheet pans and rotate halfway through cooking.
6. What if I don’t have fresh veggies?
Frozen vegetables work too—just roast slightly longer.
7. Can I meal prep this?
Absolutely—divide into containers with rice or grains for ready-to-go lunches.
A Flavorful One-Pan Dinner
This Sheet Pan Honey Garlic Chicken & Veggies is the perfect solution for busy weeknights. With minimal prep and maximum flavor, it delivers a satisfying, nourishing meal the whole family will love. Easy cleanup, customizable ingredients, and a sauce that’s downright addictive—it’s a recipe you’ll keep coming back to.
