Save Pin Last Tuesday I walked through the door at 6:45 PM, absolutely starving, with zero patience for anything involving multiple pots or fancy techniques. That honey garlic smell hit me about 20 minutes later, and I honestly forgot I was the one cooking.
My sister was visiting when I first threw this together, mostly because I hadnt grocery shopped and was working with random odds and ends from the crisper drawer. She asked for the recipe before even finishing her first serving.
Ingredients
- Chicken: thighs stay juicier but breasts work perfectly if you prefer white meat, just watch the timing so they dont dry out
- Bell peppers: using both red and yellow makes the final dish look incredible and brings slightly different sweetness levels
- Sugar snap peas: these add the most satisfying crunch and hold their texture beautifully through roasting
- Asparagus: cut thicker pieces thinner so everything finishes cooking at roughly the same time
- Red onion: wedges caramelize in the oven and become almost candy like when they hit that honey sauce
- Baby carrots: halving them helps them roast faster and gives more surface area for that glaze to cling to
- Honey: the star of the show, creating that restaurant quality glossy finish we all love
- Soy sauce: low sodium is crucial here because the sauce reduces and concentrates in the oven
- Olive oil: helps everything roast evenly and keeps the chicken from sticking
- Garlic: mince it fresh because jarred garlic can turn bitter at high roasting temperatures
- Ginger: freshly grated adds this subtle warmth that makes people wonder what your secret ingredient is
- Rice vinegar: cuts through all that honey sweetness just enough to keep things balanced
- Fresh herbs: sprinkle them on at the very end so they stay bright and add a pop of freshness
Instructions
- Get your oven ready:
- Crank that heat to 220°C and line your largest sheet pan with parchment, because you will thank yourself later when you just crumple everything up and toss it.
- Whisk up the magic sauce:
- Combine the honey, soy sauce, olive oil, garlic, ginger, vinegar and pepper in a bowl until the honey dissolves completely into the soy mixture.
- Coat the chicken:
- Add your chicken pieces to that gorgeous sauce and toss everything around, then let it hang out while you prep the vegetables.
- Arrange everything:
- Spread the chicken and all those colorful vegetables across your prepared pan in one layer, then drizzle any leftover sauce over the top.
- Roast to perfection:
- Slide that pan into the hot oven for about 22 minutes, giving everything a quick toss halfway through so nothing burns and everything gets evenly coated.
- Finish with flair:
- Pull the pan out when the chicken is cooked through and those veggies are looking golden and caramelized, then scatter fresh herbs and sesame seeds all over the top.
Save Pin This has become my go to when friends message me saying theyre coming over in 30 minutes and I have nothing prepared. Somehow throwing it all on one pan makes it look like I tried way harder than I actually did.
Vegetable Swaps That Work
I have made this with broccoli, zucchini, green beans, and even brussels sprouts when thats what I had on hand. Just keep the pieces relatively uniform so everything finishes roasting together.
Making It Ahead
You can cut all the vegetables and whisk the sauce in the morning, then just toss and roast when you get home. The chicken actually benefits from marinating in that honey garlic mixture all day.
Serving Suggestions
Sometimes I serve this over fluffy white rice, but honestly it is completely satisfying on its own as a low carb meal. The sauce is thick enough to coat everything beautifully without needing a starch base.
- Keep some extra fresh herbs on hand because they make such a difference
- A squeeze of fresh lime juice right before serving brightens everything
- Leftovers reheat surprisingly well for lunch the next day
Save Pin This is the kind of dinner that makes you feel like you have your life together, even on the most chaotic weeknights.
Recipe FAQs
- → Can I use chicken thighs instead of breast?
Yes, boneless, skinless chicken thighs work wonderfully and often stay more moist during roasting. Use the same weight and cooking time, though thighs may take 1-2 minutes longer to cook through.
- → What vegetables can I substitute?
Feel free to swap based on season and preference. Zucchini, broccoli, green beans, mushrooms, and cherry tomatoes all roast beautifully with this sauce. Keep pieces similarly sized for even cooking.
- → How do I make this gluten-free?
Simply replace regular soy sauce with tamari or certified gluten-free soy sauce. Check all ingredient labels to ensure no hidden gluten. The rest of the dish is naturally gluten-free.
- → Can I prepare this ahead of time?
Yes. Marinate the chicken in the sauce for up to 4 hours, and prep vegetables a day ahead. Combine everything on the sheet pan just before roasting to prevent vegetables from releasing excess moisture.
- → What temperature should the chicken reach?
Internal temperature should reach 165°F (74°C) when measured with a meat thermometer in the thickest piece. At 20-25 minutes in a 425°F oven, the chicken should be fully cooked through and no longer pink inside.
- → How do I prevent vegetables from drying out?
Stir the pan halfway through roasting to redistribute the sauce. Don't overcrowd the pan, as this traps steam. Cut vegetables to similar sizes so they cook evenly without some becoming too dry.