Description
Honey Garlic Chicken and Roasted Veggies
Ingredients
4 boneless, skinless chicken breasts
1 lb baby carrots, halved
2 cups broccoli florets
1 medium sweet potato, thinly sliced
2 tbsp olive oil
3 tbsp honey
3 tbsp soy sauce
2 cloves garlic, minced
1 tsp Dijon mustard (optional)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Veggies:
In a bowl, toss carrots, broccoli, and sweet potato slices with olive oil, salt, and pepper. Spread evenly on the baking sheet.
Season the Chicken:
Place the chicken breasts in the center of the baking sheet, surrounded by the veggies. Season with salt and pepper.
Make the Sauce:
In a small bowl, whisk together honey, soy sauce, garlic, and Dijon mustard. Drizzle half the mixture over the chicken and veggies.
Bake:
Bake for 25–30 minutes, flipping the veggies halfway through, until the chicken is cooked (165°F internal temperature).
Glaze and Serve:
Brush the chicken with the remaining honey garlic sauce and garnish with fresh parsley. Serve warm!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 320 kcal per serving
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Step-by-Step Guide
1. Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper for easy cleanup. 2. Prepare your vegetables: wash and halve the baby carrots, cut the broccoli into florets, and thinly slice the sweet potato into rounds. 3. In a large mixing bowl, toss all the vegetables with the olive oil, salt, and pepper until evenly coated. Spread them out on the prepared baking sheet. 4. Pat the chicken breasts dry with a paper towel and place them in the center of the sheet, nestled among the veggies. Season lightly with salt and pepper. 5. In a separate small bowl, thoroughly whisk together the honey, soy sauce, minced garlic, and Dijon mustard until a smooth sauce forms. 6. Using a spoon or brush, apply half of the honey garlic sauce over the chicken breasts and a little over the vegetables. 7. Bake for 25-30 minutes. At the 15-minute mark, carefully remove the pan and use a spatula to flip/stir the vegetables for even roasting. 8. Check the chicken’s internal temperature with a meat thermometer; it must reach 165°F. Once done, remove from the oven. 9. Brush the remaining fresh sauce over the hot chicken for a glossy, flavorful glaze. Garnish with chopped parsley and serve immediately.
Serving Suggestions
This dish is a complete meal on its own, but you can elevate it with simple sides. For extra carbs, serve it over a bed of fluffy white rice, quinoa, or cauliflower rice for a low-carb option. A light, crisp side salad with a lemon vinaigrette perfectly balances the savory-sweet flavors. To add creaminess, a dollop of tzatziki or garlic aioli on the side is excellent for dipping.
How-to Summary
This one-pan honey garlic chicken dinner is a streamlined process: toss veggies in oil and season, place chicken on the same pan, whip up a simple 4-ingredient sauce, bake for 25-30 minutes while flipping veggies halfway, and finish with a fresh glaze of the remaining sauce.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Bone-in, skin-on thighs add more flavor but may require 5-10 extra minutes of cooking. Always check for an internal temperature of 165°F.
How do I prevent the veggies from getting soggy? Ensure your vegetables are dry before tossing in oil, don’t overcrowd the pan, and flip them halfway through baking. Slicing the sweet potato thinly is key.
Can I make the sauce ahead of time? Yes, the honey garlic sauce can be prepared and stored in the refrigerator for up to 3 days. Whisk again before using.
What are good vegetable substitutes? Bell peppers, red onions, asparagus, or Brussels sprouts are fantastic alternatives. Adjust cooking times for denser veggies.
How should I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F or in a skillet to maintain texture, as microwaving can make the chicken rubbery.
Common Mistakes to Avoid
Avoid overcrowding the baking sheet, as this steams the vegetables instead of roasting them. Do not skip flipping the veggies halfway for even caramelization. Ensure your chicken breasts are of similar thickness for uniform cooking; pound them if necessary. Finally, do not pour all the sauce on before baking, as it can burn. Saving half for a final glaze provides maximum flavor.
Conclusion
This Honey Garlic Chicken and Roasted Veggies recipe is the ultimate solution for a nutritious, flavorful, and minimal-cleanup weeknight dinner. By combining lean protein, vibrant vegetables, and a perfectly balanced sweet and savory sauce on a single pan, you create a meal that is as satisfying to eat as it is simple to prepare. Master the basic steps, experiment with your favorite veggies, and enjoy this reliably delicious dish.