Introduction
Craving a delicious and easy weeknight dinner? Look no further than sheet pan honey garlic chicken and veggies! This recipe is a flavor explosion, combining the savory goodness of chicken with the sweetness of honey and garlic, all roasted to perfection alongside your favorite vegetables. It’s a complete meal that minimizes cleanup, making it a busy cook’s dream.
This sheet pan dinner is incredibly versatile. You can easily customize it to your liking by swapping out vegetables, adjusting the amount of honey and garlic, or adding a touch of spice. Get ready to enjoy a healthy, satisfying, and effortless meal!
Making Sheet Pan Honey Garlic Chicken and Veggies
Ingredients You’ll Need
- Chicken: About 1.5 pounds of boneless, skinless chicken breasts (or thighs!) cut into 1-inch pieces.
- Vegetables: 1 pound of your choice (broccoli florets, bell peppers, red onion, zucchini, carrots work great).
- Honey Garlic Sauce:
- 1/4 cup honey
- 2 tablespoons soy sauce (low sodium recommended)
- 2 tablespoons olive oil
- 2-3 cloves garlic, minced
- 1 tablespoon apple cider vinegar (optional, adds tang!)
- 1/2 teaspoon red pepper flakes (optional, for heat!)
- Salt and pepper to taste
- Garnish: Sesame seeds, chopped green onions (optional).
Step-by-Step Instructions
- Prepare the Chicken and Vegetables: Cut the chicken into bite-sized pieces and the vegetables into roughly equal sizes.
- Make the Honey Garlic Sauce: In a bowl, whisk together the honey, soy sauce, olive oil, minced garlic, apple cider vinegar (if using), red pepper flakes (if using), salt, and pepper.
- Marinate the Chicken and Vegetables: Place the chicken and vegetables in a large bowl. Pour the honey garlic sauce over them and toss to coat everything evenly. Let it marinate for at least 15 minutes (longer is better for flavor!).
- Arrange on the Sheet Pan: Preheat oven to 400ยฐF (200ยฐC). Line a large sheet pan with parchment paper for easy cleanup. Spread the chicken and vegetables in a single layer on the sheet pan, making sure they’re not overcrowded.
- Bake: Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165ยฐF (74ยฐC).
- Garnish and Serve: Remove from oven and garnish with sesame seeds and chopped green onions, if desired. Serve immediately over rice, quinoa, or enjoy as is!
Tips and Variations
- Vegetable Substitutions: Feel free to use any vegetables you like! Brussels sprouts, sweet potatoes, asparagus, and green beans are all great options.
- Chicken Thighs vs. Breasts: Chicken thighs are a bit more forgiving and stay moist. Adjust cooking time accordingly, if using.
- Spice it Up: Add a pinch of cayenne pepper or more red pepper flakes to the honey garlic sauce for extra heat.
- Add Some Citrus: A squeeze of lemon or lime juice at the end adds a bright and zesty flavor.
- Make it Ahead: You can marinate the chicken and vegetables up to 24 hours in advance. Just store them in the refrigerator in a sealed container.
Conclusion
Sheet pan honey garlic chicken and veggies is the ultimate quick, easy, and healthy dinner solution. It’s a versatile recipe that can be customized to your taste preferences and dietary needs. With minimal cleanup and maximum flavor, this dish is sure to become a family favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy a delicious and stress-free meal!
