Sheet Pan Honey-Garlic Chicken and Asparagus
This delicious and easy sheet pan recipe combines succulent honey-garlic chicken with tender-crisp asparagus, all cooked on a single pan for minimal cleanup. It's a perfect weeknight meal that's ready in under 30 minutes.
Equipment
- Large baking sheet
- Large bowl
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast cut into 1-inch pieces
- 1 lb asparagus trimmed
Sauce
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tbsp honey
- 1 tsp soy sauce or tamari
- 1/2 tsp dried thyme
- Salt to taste
- freshly ground black pepper to taste
Optional Garnish
- cooked quinoa or brown rice
- fresh parsley, sesame seeds
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
Combine Ingredients
- In a large bowl, whisk together minced garlic, honey, soy sauce, olive oil, and dried thyme.
- Add chicken pieces and trimmed asparagus to the bowl; toss to evenly coat everything with the sauce.
- Season generously with salt and fresh black pepper.
Roasting
- Spread the chicken and asparagus in a single layer on a parchment-lined baking sheet, using two pans if needed to avoid overcrowding.
- Roast for 20-25 minutes, until chicken is cooked through and asparagus is tender-crisp.
Serving
- Serve immediately, optionally over cooked quinoa or brown rice and garnished with fresh parsley or sesame seeds.
Notes
Ensure chicken is cooked to 165°F (74°C) for food safety. Do not overcrowd the baking sheet for best results and even cooking. Adjust seasoning to your preference.