Sheet Pan Honey Garlic Chicken & Veg (Print Version)

Bite-sized chicken and spring vegetables roasted in a sweet-savory honey garlic glaze. Ready in under 40 minutes.

# Components:

→ Protein

01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 5 oz sugar snap peas, trimmed
05 - 5 oz asparagus, trimmed and cut into 2-inch pieces
06 - 1 small red onion, cut into wedges
07 - 7 oz baby carrots, halved lengthwise

→ Sauce

08 - 4 tablespoons honey
09 - 3 tablespoons low-sodium soy sauce
10 - 2 tablespoons olive oil
11 - 3 garlic cloves, minced
12 - 1 tablespoon rice vinegar or apple cider vinegar
13 - 1 teaspoon freshly grated ginger
14 - 1/2 teaspoon black pepper

→ Garnish

15 - 2 tablespoons chopped fresh parsley or cilantro
16 - 1 teaspoon toasted sesame seeds, optional
17 - Cooked rice or quinoa, to serve, optional

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easier cleanup.
02 - In a medium bowl, whisk together honey, soy sauce, olive oil, minced garlic, ginger, vinegar, and black pepper until well combined.
03 - Add chicken pieces to the bowl with sauce and toss to coat evenly. Let marinate for 10 minutes if time allows.
04 - Arrange all vegetables and chicken pieces in a single layer on the prepared sheet pan. Drizzle any remaining sauce over everything and toss gently to combine.
05 - Roast in the preheated oven for 20 to 25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender and slightly caramelized.
06 - Remove from oven. Garnish with fresh parsley or cilantro and toasted sesame seeds if using. Serve hot with rice or quinoa if desired.

# Expert Advice:

01 -
  • Everything cooks together on one pan, which means less time scrubbing dishes and more time relaxing after dinner.
  • The honey garlic sauce caramelizes beautifully in the oven, coating each piece of chicken and vegetable in a glossy, sweet-savory glaze that tastes like you spent hours on it.
  • You can swap out the vegetables based on what you have on hand or what looks good at the market, making it endlessly flexible.
  • It reheats wonderfully for lunch the next day, sometimes tasting even better once the flavors have had time to mingle overnight.
02 -
  • Don't crowd the pan or the vegetables will steam instead of roast, which means you lose that beautiful caramelization that makes this dish so good.
  • Stirring halfway through is essential because the honey can burn on the edges if it sits too long in one spot, and burnt honey tastes bitter instead of sweet.
  • If your chicken pieces are larger than bite-sized, they won't cook through in time with the vegetables, so take the extra minute to cut them evenly.
03 -
  • Use parchment paper instead of foil if you have it, because the honey can sometimes stick to foil even when you think you've greased it enough.
  • Add a pinch of chili flakes to the sauce if you like a little heat, it plays beautifully with the sweetness and gives the dish a grown-up edge.
  • If you want extra crispy edges on your chicken, pat the pieces dry with a paper towel before tossing them in the sauce.
  • Always taste your sauce before it goes in the oven and adjust the honey or soy sauce to your preference, because brands vary and your palate is the best guide.
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