Save Last Tuesday I stood in my kitchen at 6pm, absolutely starving and zero motivation to cook. I ended up throwing chicken and whatever vegetables I could find onto a sheet pan with a quick honey garlic sauce, and twenty minutes later I was eating something that tasted like it came from a restaurant.
My sister was over that night and she kept asking what smelled so good. When I pulled the pan out of the oven, she literally said wait, you made THIS in 25 minutes and now she texts me weekly asking when Im making it again.
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Ingredients
- Boneless chicken breast or thighs: thighs stay juicier but breast works perfectly fine too, just dont overcook it
- Red and yellow bell peppers: they get sweet and tender in the oven and make the whole dish look gorgeous
- Sugar snap peas: these add the perfect crunch and hold their texture beautifully
- Asparagus: trim the woody ends and theyll roast up perfectly alongside everything else
- Red onion: cut into wedges so they dont fall apart and they get this amazing sweetness
- Baby carrots: halving them helps them cook through and they become naturally sweet
- Honey: this creates that gorgeous caramelized glaze that makes everything irresistible
- Low-sodium soy sauce: gives the savory depth without making it too salty
- Olive oil: helps everything roast evenly and prevents sticking
- Fresh garlic: mince it finely so it disperses throughout the sauce
- Freshly grated ginger: please grate it fresh, the jarred stuff doesnt compare
- Rice vinegar: adds just the right amount of brightness to cut through the honey
- Fresh parsley or cilantro: adds a pop of fresh color and flavor right before serving
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Instructions
- Get your oven ready:
- Preheat to 220°C and line a sheet pan with parchment, youll thank yourself later during cleanup
- Whisk up the glaze:
- Combine honey, soy sauce, olive oil, garlic, ginger, vinegar, and pepper until smooth
- Coat the chicken:
- Toss the chicken pieces in the sauce and let them hang out for 10 minutes if you can
- Arrange everything:
- Spread chicken and veggies in a single layer and drizzle any remaining sauce on top
- Roast it up:
- Bake for 20 to 25 minutes, giving everything a stir halfway through, until chicken is done and veggies are caramelized
- Finish it off:
- Sprinkle with fresh herbs and sesame seeds and serve while its hot
Save This recipe has saved so many weeknights when I wanted something healthy but had zero energy. Theres something so satisfying about pulling a beautifully colorful dinner out of the oven knowing you barely had to work for it.
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Making It Your Own
Ive tried so many vegetable combinations and honestly almost anything works. Broccoli, zucchini, green beans, even sweet potato chunks all roast beautifully with this sauce.
Timing Everything Right
If youre worried about the vegetables cooking evenly, just cut the harder ones like carrots smaller and theyll finish at the same time as the softer vegetables.
Serving Ideas
Most nights I just eat it straight from the pan but sometimes I serve it over fluffy rice or quinoa to soak up that extra sauce. Let me tell you, that sauce is liquid gold.
- Make extra sauce because youll want to drizzle it over everything
- Prep your vegetables in the morning so dinner comes together even faster
- Leftovers reheat beautifully for lunch the next day
Save Hope this becomes one of your go-to weeknight dinners too. Sometimes the simplest recipes end up being the ones we make over and over again.
Recipe FAQs
- → What vegetables work best in this dish?
Bell peppers, sugar snap peas, asparagus, red onion, and baby carrots roast beautifully together. Feel free to swap in seasonal vegetables like zucchini, broccoli, or green beans based on what's fresh and available.
- → Can I use chicken thighs instead of breasts?
Absolutely. Boneless skinless chicken thighs stay juicy and tender during roasting. Just cut them into similar bite-sized pieces so they cook evenly with the vegetables.
- → How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (74°C). The pieces will feel firm and the juices will run clear. If unsure, cut into the largest piece to verify it's opaque throughout.
- → Can I make this gluten-free?
Simply replace the regular soy sauce with tamari or a certified gluten-free soy sauce alternative. All other ingredients naturally contain no gluten, making this an easy dietary adjustment.
- → What sides pair well with this dish?
Steamed jasmine rice, fluffy quinoa, or roasted potatoes make excellent bases to soak up the honey garlic sauce. You can also serve over noodles or alongside crusty bread to enjoy every drop of the glaze.
- → Can I prepare the sauce ahead of time?
The honey garlic sauce keeps well in the refrigerator for up to 3 days. Whisk it together in advance, then toss with the chicken when you're ready to cook. This makes weeknight prep even faster.
