Honey Garlic Sheet Pan Chicken & Vegetables
Prep Time: 10 minutes | Cook Time: 35 minutes | Serves: 4-6
This is the recipe that's going to change your weeknight dinner game forever - golden, crispy-skinned chicken thighs glazed with sticky honey garlic goodness, surrounded by perfectly roasted vegetables that have soaked up all those incredible flavors.
Ingredients
For the Honey Garlic Glaze:
⅓ cup honey
¼ cup soy sauce (or tamari for gluten-free)
4 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon fresh ginger, grated (or ½ teaspoon ground)
½ teaspoon red pepper flakes (optional)
For the Chicken and Vegetables:
6-8 bone-in, skin-on chicken thighs (about 3 pounds)
1½ pounds baby potatoes, halved
1 pound carrots, cut into 2-inch pieces
1 large red onion, cut into wedges
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
3 tablespoons olive oil
Salt and freshly ground black pepper
For Serving:
3 green onions, sliced
2 tablespoons fresh parsley, chopped
1 tablespoon sesame seeds (optional)
Lemon wedges
Instructions
Step 1: Make That Incredible Glaze
Preheat your oven to 425°F. In a small bowl, whisk together the honey, soy sauce, minced garlic, olive oil, apple cider vinegar, grated ginger, and red pepper flakes if using. This glaze is going to be the star of the show, so give it a good whisk until everything is completely combined.
Set aside about ¼ cup of the glaze for serving – you'll thank me later when you're drizzling this liquid gold over the finished dish.
Step 2: Prep Your Chicken
Pat the chicken thighs completely dry with paper towels – this is crucial for getting that beautiful crispy skin. Season generously with salt and pepper on both sides.
Place the chicken thighs on one side of a large rimmed baking sheet, leaving space for the vegetables.
Step 3: Prepare the Vegetables
In a large bowl, toss the halved potatoes, carrots, onion wedges, and bell pepper strips with 3 tablespoons of olive oil. Season with salt and pepper until everything is well coated.
Arrange the vegetables around the chicken on the baking sheet, spreading them out in a single layer. Don't overcrowd – the vegetables need space to roast properly and get those gorgeous caramelized edges.
Step 4: The First Roast
Slide the baking sheet into the oven and roast for 20 minutes. The chicken will start to turn golden and the vegetables will begin to soften.
Step 5: Add the Magic
Remove the baking sheet from the oven and brush the chicken thighs generously with about half of the honey garlic glaze. The sizzle as it hits the hot chicken is pure music.
Give the vegetables a quick stir to ensure even cooking, then return everything to the oven for another 12-15 minutes.
Step 6: The Final Glaze
Pull the baking sheet out one more time and brush the chicken with the remaining glaze (except for that ¼ cup you set aside). Return to the oven for a final 3-5 minutes until the chicken reaches an internal temperature of 165°F and the glaze is beautifully caramelized.
The skin should be golden and crispy, and the vegetables should be tender with those perfect roasted edges.
Step 7: Rest and Serve
Let everything rest for 5 minutes – this allows the juices to redistribute and the glaze to set slightly.
Transfer to a serving platter and drizzle with that reserved glaze. Sprinkle with sliced green onions, fresh parsley, and sesame seeds if using. Serve with lemon wedges for anyone who wants a bright pop of acidity.
Pro Tips for Perfect Results
Don't skip drying the chicken – Dry skin = crispy skin
Use a meat thermometer – It takes the guesswork out of doneness
Line your pan with parchment – Makes cleanup even easier
Let it rest – Those few minutes make all the difference in juiciness
Serving Suggestions
This complete meal needs nothing else, but here are some delicious additions:
Steamed jasmine rice or quinoa to soak up extra sauce
A simple cucumber salad for freshness
Warm dinner rolls for the sauce-soaking enthusiasts
Roasted broccoli or green beans if you want extra vegetables
A crisp white wine or light beer to complement the sweet-savory flavors
Storage and Leftovers
Leftovers keep beautifully in the refrigerator for up to 4 days. The flavors actually get even better overnight!
Leftover magic:
Shred the chicken for grain bowls or salads
Chop everything up for a hearty fried rice
Make chicken salad with the meat and roasted vegetables
Reheat gently in a 350°F oven to maintain the crispy skin
Recipe Variations
Make It Your Own:
Spice lovers: Add sriracha or chili garlic sauce to the glaze
Herb garden: Try fresh thyme, rosemary, or oregano
Vegetable swaps: Use sweet potatoes, Brussels sprouts, or zucchini
Protein alternatives: This glaze is incredible on salmon or pork chops
Asian twist: Add a tablespoon of rice vinegar and some fresh cilantro
Mediterranean style: Replace honey with maple syrup and add olives
The One-Pan Life
Single pan feasts mean less dishes and more flavor. This honey garlic sheet pan chicken embodies everything we love about simple, nourishing cooking.
What's your favorite sheet pan combination? Share your variations in the comments below – we're always looking for new ways to make weeknight dinners more delicious!
