Description
This Honey Garlic Chicken Sheet Pan Meal with Roasted Veggies is the perfect combination of sweet, savory, and comforting flavors all roasted together on one pan. Juicy chicken, caramelized broccoli, tender carrots, and roasted squash are coated in a sticky honey garlic glaze that makes every bite incredibly satisfying. It is an easy dinner idea that works perfectly for busy weeknights, healthy meal prep, family dinners, and quick homemade comfort food. If you are looking for simple dinner ideas, healthy sheet pan meals, easy chicken recipes, or flavorful food ideas that require minimal cleanup, this recipe is a delicious option. The roasted vegetables soak up the rich honey garlic sauce while the chicken stays tender and juicy, creating a complete meal that feels hearty without being complicated.
Ingredients
1 1/2 pounds boneless skinless chicken thighs
3 cups broccoli florets
3 large carrots sliced into thick strips
2 yellow squash sliced into rounds
1 medium onion sliced into wedges
1/3 cup honey
4 garlic cloves minced
1/4 cup soy sauce
3 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
3 cups cooked jasmine rice
2 tablespoons chopped fresh parsley
Instructions
1. Preheat the oven to 425°F and line a large sheet pan with parchment paper or lightly grease it with oil.
2. In a medium bowl, whisk together the honey, minced garlic, soy sauce, olive oil, paprika, black pepper, and salt until fully combined.
3. Pat the chicken dry with paper towels and place it into a large mixing bowl. Pour half of the honey garlic sauce over the chicken and toss until evenly coated.
4. Wash and prepare the broccoli, carrots, squash, and onion. Place the vegetables into a large bowl and lightly season them with olive oil, salt, pepper, and paprika.
5. Spread the vegetables evenly across the prepared sheet pan. Arrange the marinated chicken pieces between the vegetables.
6. Drizzle the remaining honey garlic sauce over the chicken and vegetables for extra flavor and caramelization.
7. Roast the sheet pan meal for 25 to 30 minutes, stirring the vegetables halfway through cooking to ensure even roasting.
8. Check that the chicken reaches an internal temperature of 165°F using a meat thermometer.
9. Broil for 2 to 3 minutes at the end of cooking for extra caramelized edges and deeper color.
10. Remove the pan from the oven and allow the chicken to rest for 5 minutes before serving.
11. Serve warm over jasmine rice and garnish with fresh parsley if desired.
Notes
Use a large sheet pan to prevent overcrowding and ensure the vegetables roast properly instead of steaming.
Cut the vegetables into evenly sized pieces so everything cooks at the same rate.
Watch the broiling step carefully because the honey glaze can caramelize quickly and burn if left unattended.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 13g
- Sodium: 760mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 125mg