Honey Garlic Chicken and Vegetables Sheet Pan

Cooked mostly hands off, this sheet pan honey garlic chicken and vegetables makes dinner time easy. Topped with a simple yet delicious sauce, the whole meal is cooked with just one pan and can be customized to include different vegetables.

Jump to:

• The Ingredients
• The Method
• Leftovers and Storage
• Make it Your Own
• Serving Ideas
• Key Tips
• And if you liked this recipe...
• Recipe Card
• Comments

I have high expectations when it comes to my weeknight dinner recipes.

And this honey garlic chicken and vegetables recipe check all the boxes! You'll love it because:

• Minimal Dishes- Sheet pan dinners like this honey garlic veggies and chicken are a one pot meal at their finest. You have a wholesome and balanced meal with protein and veggies, only have one pan to wash and the oven does most of the work! (It's why I have a whole meal plan dedicated to one pot meals).
• Make Great Leftovers- I love cooking once and eating twice so I usually plan to make extra of whatever we cook in order to have leftovers. And fortunately, this recipe tastes equally fabulous when reheated (as does Egg Roll Bowl).
• Adaptable- Switch up the veggies or protein to make this recipe work with what you have on hand.
• Delicious- While all of the above are important, I refuse to sacrifice flavor in order to achieve them and this sheet pan certainly does not. The vegetables and chicken are perfectly cooked and coated in a tasty Asian-inspired honey garlic sauce. (And if you love a good sauce, be sure to try Teriyaki Rice Bowls!)

The Ingredients

• Boneless, Skinless Chicken Breasts- I call for 1 pound of chicken breasts which is about 2 so I cut them in half for 4 x 4oz servings. If you'd like, you can use 4 chicken breasts instead or use boneless, skinless chicken thighs.
• Baby Potatoes- I prefer to use baby potatoes for less cutting but you can use diced large potatoes instead or replace them with a different vegetable (see below).
• Carrots + Broccoli- This combo of veggies pairs well with the flavors of the honey garlic sauce in this sheet pan. But feel free to use whatever veggies you'd like- you need 6 cups (I have suggestions under "Make it Your Own" below).
• Avocado Oil- Olive oil or another neutral cooking oil can be substituted if needed.
• Honey- Provides the honey flavor to our honey garlic sauce. If needed, you can use maple syrup instead but the flavor profile will be different.
• Tamari- Brings the flavor of the sauce together and provides the salt. You can substitute with coconut aminos (you may need to add a bit of salt to the recipe) or with regular soy sauce.
• Garlic- The garlic in our sauce. Often, I suggest that you can substitute garlic powder in my recipes but since this is such a key flavor, I highly recommend using fresh. In a pinch, you can use 1 teaspoon of powder.

The Method

1. Mix sauce. In a small bowl, whisk together the avocado oil, melted honey, tamari and minced garlic.

2. Prep vegetables. Cut the baby potatoes in quarters, slice the carrots into ¼ inch rounds and chop the broccoli into ~1 inch florets. Place the vegetables into a large bowl and mix with half of the honey garlic mixture until evenly coated.

3. Roast vegetables. Spread the vegetables onto a large sheet pan (12x17 inch or use 2 smaller ones), lined with a silicone mat or parchment paper. Roast at 400 F for 15 minutes.

4. Add chicken. After 20 minutes, use a spatula to stir the vegetables and move them to make space for the chicken. Add the chicken to the sheet pan and spoon a quarter of the remaining sauce over top. Use a brush to spread the sauce evenly over the chicken.

5. Cook chicken. Return the pan to the oven for 20-25 minutes until the chicken is cooked through to 165 F and the vegetables are tender.

*If the chicken is done before the vegetables, you can remove it to a plate to rest while the vegetables finish cooking.

6. Serve. I like to pour the remaining quarter of the sauce over the plates after I have dished them up.

Leftovers and Storage

To Store: Store leftover honey garlic chicken and vegetables in an airtight container in the refrigerator for up to 4 days.

To Freeze: Leftover chicken can be frozen in an airtight container for up to 3 months. You can freeze the vegetables as well but the potatoes become a bit mealy with thawing. If you plan to freeze it, you could try making it with another vegetable in place of the potatotes (such as cauliflower).

To Reheat: Reheat in the microwave or in the oven at 350 F for about 15 minutes, until heated through.

Make it Your Own

• Use a Different Protein- You can try swapping out the chicken in this recipe for another protein such as:
  • Pork Chops- Use the sauce and vegetables from this recipe but follow the directions in this Sheet Pan Pork Chops and Veggies.
  • Shrimp- Toss peeled and deveined shrimp with ¼ of the sauce and then add to the top of the sheet pan in the last 7-9 minutes of baking, when the vegetables are nearly tender. Bake for 7-9 minutes until pink.
• Switch up the Veggies- You can use any vegetables you'd like with this flexible sheet pan recipe. You need about 10 cups total including the potatoes. Ensure you cut harder vegetables (like cauliflower) smaller than softer vegetables (like peppers) for even cooking. Here are some ideas to include:
  • Snap Peas
  • Bell Peppers
  • Zucchini
  • Cauliflower
  • Asparagus
  • Onions
• Serve it Over Rice- While potatoes aren't typical with the Asian-inspired flavors, I like to make them a part of this sheet pan for an all in one meal. Plus, they turn out surprisingly delicious! But, if you'd prefer, you can swap the potatoes out for 4 cups of additional vegetables (see above) and serve it over rice.

Serving Ideas

The best thing about sheet pan dinners is that they are a one pan meal- so you don't need to worry about more side dishes! But, if you'd like to serve it with something extra, this is delicious with:

• Sourdough Garlic Toast (it's good with everything!)
• Sautéed Frozen Green Beans
• Roasted Asparagus and Carrots

Key Tips

• Don't Overcook the Chicken- For best results, I highly recommend using an instant read thermometer in order to remove the chicken once it reaches 165 F. If the chicken is done before the vegetables, remove it to a plate to rest while the vegetables finish cooking.
• Line Your Sheet Pan- Use a silicone liner or parchment paper to line your sheet pan to prevent the glaze from sticking down and making it difficult to clean up.
• Stir the Vegetables- For even cooking and to prevent them from burning down, stir the vegetables every 10-15 minutes or so.

LET ME PLAN YOUR DINNERS! Join my email list and receive My FREE Meal Plan (Including Grocery List!) as a gift>>>

And if you liked this recipe...

...you might also like:

• Bruschetta Chicken Sheet Pan
• Cajun Chicken Sheet Pan (With Honey Butter)
• Cumin Chicken and Carrots Sheet Pan

Recipe Card