One-Pan Honey Garlic Chicken & Veggies
This easy One-Pan Honey Garlic Chicken & Veggies recipe is perfect for a quick and healthy weeknight dinner. Tender chicken and crisp-tender vegetables are coated in a savory-sweet honey garlic sauce and baked to perfection on a single baking sheet.
Equipment
- Oven
- Large baking sheet
- Parchment paper
- Medium bowl
- Whisk
Ingredients
Main Ingredients
- 1 ½ - 2 lbs boneless, skinless chicken thighs or breasts cut into 1-inch pieces
- 1 lb broccoli florets
- red bell pepper cut into 1-inch pieces
- 1 cup baby carrots
Honey Garlic Sauce
- ½ cup honey
- ¼ cup soy sauce low sodium preferred
- 2 tablespoons olive oil
- 4-5 cloves garlic minced
- 1 tablespoon apple cider vinegar or rice vinegar
- 1 teaspoon grated fresh ginger optional
- ½ teaspoon red pepper flakes optional
- Salt and freshly ground black pepper to taste
Garnish (Optional)
- Sesame seeds
- Chopped fresh parsley or green onions
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together honey, soy sauce, olive oil, minced garlic, apple cider vinegar, ginger (if using), and red pepper flakes (if using), then season with salt and pepper.
Cooking
- Add the chicken pieces, broccoli florets, red bell pepper, and baby carrots to the bowl with the sauce, tossing to coat everything evenly.
- Spread the coated chicken and vegetables in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan.
- Bake for 20-25 minutes, or until the chicken is cooked through (165°F / 74°C) and vegetables are tender-crisp; for extra caramelization, broil for the last 2-3 minutes, watching carefully.
Serving
- Remove from the oven, then garnish with sesame seeds, chopped parsley, or green onions if desired.
Notes
To prevent overcrowding and ensure even cooking, use two baking sheets if necessary. Keep an eye on the chicken and vegetables during the broiling step to avoid burning. This dish pairs well with rice or quinoa.