Description
This Honey Garlic Chicken Sheet Pan Meal with Roasted Veggies is an easy dinner packed with juicy roasted chicken, caramelized vegetables, and a sweet savory garlic glaze that makes every bite irresistible. Perfect for busy weeknights, healthy dinner ideas, meal prep, and family-friendly comfort food, this sheet pan recipe delivers bold flavor with minimal cleanup. Tender broccoli, carrots, squash, and chicken roast together in one pan for a quick dinner recipe that is both wholesome and satisfying.
Ingredients
2 pounds boneless skinless chicken thighs or chicken breasts
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
1/3 cup honey
1/4 cup low-sodium soy sauce
5 garlic cloves minced
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
1/2 teaspoon crushed red pepper flakes
1 teaspoon cornstarch
1 tablespoon water
2 cups broccoli florets
4 large carrots peeled and sliced
2 yellow squash sliced into wedges
1 red onion cut into chunks
2 tablespoons olive oil
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
Cooked rice for serving
Fresh parsley for garnish
Sesame seeds for garnish
Instructions
1. Preheat the oven to 425°F and line a large baking sheet with parchment paper or foil.
2. Pat the chicken dry and place it into a large bowl. Add olive oil, salt, black pepper, smoked paprika, garlic powder, onion powder, and dried thyme. Toss until evenly coated.
3. In another bowl, whisk together honey, soy sauce, minced garlic, lemon juice, olive oil, Dijon mustard, crushed red pepper flakes, cornstarch, and water until smooth.
4. Add broccoli, carrots, yellow squash, and red onion to a large bowl. Drizzle with olive oil and season with Italian seasoning, salt, and black pepper. Toss well.
5. Spread the vegetables evenly across the prepared baking sheet. Arrange the chicken between the vegetables.
6. Brush half of the honey garlic sauce over the chicken and drizzle a little over the vegetables.
7. Roast for 20 minutes. Remove the pan from the oven and flip the vegetables.
8. Brush the remaining sauce over the chicken and return the pan to the oven for another 10 to 15 minutes until the chicken reaches 165°F internally.
9. Broil for 2 to 3 minutes for extra caramelization if desired.
10. Let the chicken rest for 5 minutes before serving.
11. Garnish with parsley and sesame seeds, then serve over rice if desired.
Notes
Cut all vegetables into similar-sized pieces so they roast evenly and develop caramelized edges.
Avoid overcrowding the baking sheet to ensure the vegetables roast instead of steam.
For deeper flavor, marinate the chicken in the honey garlic sauce for 20 minutes before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 18g
- Sodium: 720mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 105mg
Keywords: honey garlic chicken, sheet pan dinner, roasted vegetables, easy dinner recipe, healthy dinner ideas, meal prep recipe, chicken and veggies, quick family dinner