Description
Sheet Pan Honey Garlic Chicken and Veggies
Ingredients
For the Chicken and Veggies:
4 boneless, skinless chicken breasts
3 cups broccoli florets
2 large carrots, sliced
1 cup baby potatoes, halved
2 tbsp olive oil
Salt and black pepper to taste
1 tsp garlic powder
1/2 tsp paprika
For the Honey Garlic Sauce:
1/4 cup honey
2 tbsp soy sauce (or tamari for gluten-free)
2 cloves garlic, minced
1 tbsp apple cider vinegar
1 tsp Dijon mustard
For Garnish:
Fresh parsley, chopped
Directions
Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Veggies: Place the broccoli, carrots, and potatoes on the baking sheet. Drizzle with olive oil, sprinkle with garlic powder, paprika, salt, and pepper, and toss to coat.
Add the Chicken: Place the chicken breasts on the baking sheet alongside the veggies. Season the chicken with salt, pepper, and a light drizzle of olive oil.
Make the Sauce: In a small bowl, whisk together honey, soy sauce, garlic, apple cider vinegar, and Dijon mustard. Brush half of the sauce over the chicken.
Bake: Bake for 20 minutes. Remove from the oven, brush the chicken with the remaining sauce, and return to the oven for another 10-15 minutes, or until the chicken is cooked through (internal temp 165°F/74°C) and the veggies are tender.
Serve and Garnish: Garnish with fresh parsley and serve warm. Pair with crusty bread or rice for a complete meal. Enjoy!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: ~320 kcal per serving
#SheetPanMeals #HoneyGarlicChicken #EasyDinners #HealthyAndDelicious #OnePanRecipe #QuickFamilyMeals
Step-by-Step Guide
Follow this detailed guide for perfect results every time. First, ensure all veggies are cut to a uniform size for even cooking. Halve the baby potatoes; if some are larger, quarter them. Slice carrots into 1/4-inch thick rounds. Pat the chicken breasts dry with a paper towel to help the seasoning stick and promote browning. When making the sauce, whisk vigorously until the honey is fully dissolved and the mixture is emulsified. For the bake, arrange the chicken in the center of the pan and spread the veggies around it in a single layer to ensure proper air circulation and roasting. Use a meat thermometer to check the chicken’s internal temperature has reached 165°F at the thickest part before serving.
Serving Suggestions
This versatile dish pairs beautifully with several sides. For a classic comfort meal, serve over a bed of fluffy white rice or quinoa to soak up the delicious sauce. Cauliflower rice is a fantastic low-carb alternative. A simple side salad with a light vinaigrette balances the savory-sweet flavors. For a heartier meal, warm some crusty bread or dinner rolls on the side. You can also sprinkle with sesame seeds or a squeeze of fresh lime juice just before serving for an extra flavor boost.
How-to Summary
This one-pan meal is built on a simple process: chop veggies, season everything, whip up a quick honey-garlic sauce, and bake. The key steps are coating the vegetables evenly with oil and spices, brushing the chicken with sauce twice (once before and once during baking) for maximum flavor, and baking until the chicken is fully cooked at 165°F. The result is a complete, hands-off dinner with minimal cleanup.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Bone-in, skin-on thighs will add more flavor and require a slightly longer cooking time (about 5-10 minutes). Ensure they reach an internal temperature of 165°F.
How can I make this recipe gluten-free? Simply use tamari or a certified gluten-free soy sauce in the honey garlic sauce. All other ingredients are naturally gluten-free.
My veggies are not crispy. What went wrong? Overcrowding the pan is the most common cause. Ensure veggies are in a single layer with space between them. You can also broil for the last 2-3 minutes to add color and crispness.
Can I prepare this meal ahead of time? Yes. You can chop the vegetables and make the sauce up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. Assemble and bake when ready.
What are good vegetable substitutions? Bell peppers, zucchini, asparagus, or red onion are excellent choices. Avoid very watery veggies like tomatoes, and adjust cooking times for more delicate vegetables (add them halfway through).
Common Mistakes to Avoid
Avoid these pitfalls for the best outcome: Do not skip patting the chicken dry, as excess moisture will steam it. Do not overcrowd the baking sheet, as this will steam the ingredients instead of roasting them. Do not pour all the sauce on at the beginning, as it can burn. Brushing in two stages is key. Finally, do not forget to let the chicken rest for 5 minutes after baking before slicing to allow the juices to redistribute.
Conclusion
This Sheet Pan Honey Garlic Chicken and Veggies is the ultimate solution for a busy weeknight. It delivers incredible flavor with minimal effort and even less cleanup. By following the detailed steps and tips provided, you can master this versatile recipe and easily adapt it with your favorite proteins and vegetables. It’s a healthy, delicious, and foolproof way to get a satisfying dinner on the table.