Description

This easy one-pan honey garlic chicken with roasted vegetables is the perfect weeknight dinner solution. Juicy chicken thighs are coated in a sticky-sweet honey garlic glaze and roasted alongside colorful vegetables for a complete meal that’s ready in under 40 minutes with minimal cleanup.

Ingredients

Scale

2 lbs bone-in, skin-on chicken thighs (about 6–8 pieces)
3 cups broccoli florets
2 large carrots, sliced diagonally
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
3 tablespoons olive oil
Salt and pepper to taste

For the Honey Garlic Glaze:

1/3 cup honey
1/4 cup low-sodium soy sauce
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon rice vinegar
1/2 teaspoon sesame oil (optional)
1/4 teaspoon red pepper flakes (optional)

For Garnish:

2 green onions, sliced
1 tablespoon sesame seeds
Fresh cilantro (optional)

Instructions

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil.
Make the glaze: In a small bowl, whisk together honey, soy sauce, minced garlic, grated ginger, rice vinegar, sesame oil, and red pepper flakes if using. Set aside.
Prepare the chicken: Pat chicken thighs completely dry with paper towels. Season both sides with salt and pepper.
Prepare the vegetables: In a large bowl, toss broccoli, carrots, and bell peppers with 3 tablespoons olive oil, salt, and pepper.
Arrange on pan: Place chicken thighs skin-side up on the prepared sheet pan. Arrange vegetables around the chicken, making sure not to overcrowd.
Add glaze: Brush or spoon half of the honey garlic glaze over the chicken thighs, reserving the other half.
Roast: Place in preheated oven and roast for 15 minutes.
Baste and stir: Remove pan from oven, brush chicken with remaining glaze, and stir the vegetables. Return to oven.
Continue cooking: Roast for an additional 15-20 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender with caramelized edges.
Optional broil: For extra crispy skin, broil for 2-3 minutes at the end, watching carefully to prevent burning.
Rest and serve: Let chicken rest for 5 minutes. Garnish with sliced green onions, sesame seeds, and fresh cilantro if desired. Serve hot.

Notes

Chicken alternatives: Boneless, skinless thighs work great and cook faster (20-25 minutes total). Chicken breasts can be used but reduce cooking time by 5-7 minutes.
Gluten-free: Use tamari instead of soy sauce.
Vegetable substitutions: Try Brussels sprouts, green beans, zucchini, snap peas, cauliflower, or sweet potato chunks.
Make it spicier: Add more red pepper flakes or drizzle with sriracha before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Meal prep tip: This recipe doubles easily for meal prep. Use two sheet pans to avoid overcrowding.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course, Dinner
Method: Roasting, Sheet Pan
Cuisine: Asian-Inspired, American

Nutrition

Serving Size: 1 chicken thigh with 1 cup vegetables (based on 6 servings)
Calories: 385 kcal
Sugar: 14g
Sodium: 520mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 32g
Cholesterol: 145mg

Keywords: sheet pan chicken, honey garlic chicken, easy chicken dinner, one pan meal, weeknight dinner, roasted chicken and vegetables, quick dinner recipe, family dinner, meal prep chicken, Asian chicken recipe, sticky chicken, glazed chicken thighs