Description
This Honey Garlic Chicken Sheet Pan Meal with Roasted Veggies is a quick dinner packed with juicy chicken, caramelized vegetables, and a sweet savory garlic glaze. The combination of roasted broccoli, carrots, squash, and tender chicken creates a colorful and satisfying meal that is perfect for busy weeknights, healthy dinner ideas, meal prep, and easy family dinners. Everything cooks together on one pan, making this easy recipe ideal for anyone looking for simple food ideas with minimal cleanup. The sticky honey garlic sauce adds incredible flavor while the roasted vegetables bring texture and natural sweetness to 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
3 cups broccoli florets
4 large carrots peeled and sliced
2 yellow squash sliced
1 red onion cut into wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
1/3 cup honey
4 cloves garlic minced
1/4 cup low sodium soy sauce
1 tablespoon Dijon mustard
1 tablespoon ketchup
1 tablespoon apple cider vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch
1 tablespoon water
Sesame seeds for garnish
Chopped parsley for garnish
Cooked rice for serving
Instructions
1. Preheat the oven to 425°F and line a large sheet pan with parchment paper or lightly grease it.
2. Pat the chicken dry and place it in a large bowl. Add olive oil, salt, black pepper, smoked paprika, garlic powder, onion powder, and thyme. Toss until evenly coated.
3. Add the broccoli, carrots, squash, and onion to another bowl. Toss with olive oil, salt, black pepper, and Italian seasoning.
4. In a medium bowl whisk together honey, garlic, soy sauce, Dijon mustard, ketchup, apple cider vinegar, sesame oil, cornstarch, and water until smooth.
5. Spread the vegetables across the sheet pan in a single layer. Arrange the chicken between the vegetables.
6. Spoon half of the honey garlic sauce over the chicken and vegetables.
7. Roast for 20 minutes. Remove the pan and flip the vegetables and chicken for even cooking.
8. Brush the remaining sauce over the chicken and continue roasting for another 10 to 15 minutes until the chicken reaches 165°F internally.
9. Broil for 2 to 3 minutes if desired for extra caramelization and crispy edges.
10. Remove from the oven and let the chicken rest for 5 minutes before serving.
11. Garnish with sesame seeds and parsley, then serve over rice if desired.
Notes
Do not overcrowd the sheet pan or the vegetables will steam instead of roast.
For crispier vegetables, roast the carrots for 10 minutes before adding softer vegetables.
Chicken thighs stay juicier during roasting, but chicken breasts can also be used if monitored carefully.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 16g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 110mg
Keywords: honey garlic chicken, sheet pan dinner, roasted vegetables, easy dinner recipe, healthy dinner ideas, one pan meal, chicken and veggies, meal prep recipe