Get the Recipe:
Sheet Pan Honey Garlic Chicken and Veggies
This sheet pan honey garlic chicken and veggies is an easy, family-friendly dinner made with tender chicken, roasted vegetables, and a sweet savory honey garlic sauce. Perfect for busy weeknights with minimal cleanup.
Ingredients
Chicken & Veggies
- 2 lbs boneless skinless chicken breasts or thighs
- 3 cups broccoli florets
- 2 cups baby carrots
- 1 lb baby potatoes, halved
- 2 tbsp olive oil
- Salt and black pepper, to taste
Honey Garlic Sauce
- ⅓ cup honey
- 3 tbsp soy sauce or coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- ½ tsp black pepper
Optional Honey Garlic Drizzle
- ¼ cup honey
- 2 tbsp soy sauce or coconut aminos
- 1 tbsp water or chicken broth
- 1 tsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp cornstarch, optional
Instructions
- Preheat oven to 425°F.
- Add chicken and vegetables to a large sheet pan.
- Drizzle with olive oil and season lightly with salt and pepper.
- Whisk honey garlic sauce ingredients together and pour over chicken and veggies.
- Toss everything to coat evenly.
- Bake for 25–30 minutes, stirring once halfway through, until chicken reaches 165°F.
- Optional: Broil for 2–3 minutes for caramelization.
- For extra sauce, simmer optional drizzle ingredients for 2–3 minutes and drizzle over bowls before serving.
Notes
Serve this honey garlic chicken and veggies over rice or quinoa for a complete meal. Leftovers store well in the fridge for up to 4 days and are great for meal prep or next-day lunches.
Serving: -1g, Calories: 407kcal, Carbohydrates: 48g, Protein: 35g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 97mg, Sodium: 230mg, Potassium: 1153mg, Fiber: 4g, Sugar: 30g, Vitamin A: 6215IU, Vitamin C: 59mg, Calcium: 55mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review below!