Honey Garlic Chicken & Veg (Printable)

Bite-sized chicken and seasonal vegetables roasted in a sweet-savory honey garlic glaze on one pan.

# What You'll Need:

→ Protein

01 - 1.1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 5 oz sugar snap peas, trimmed
05 - 5 oz asparagus, trimmed and cut into 2-inch pieces
06 - 1 small red onion, cut into wedges
07 - 7 oz baby carrots, halved lengthwise

→ Sauce

08 - 4 tablespoons honey
09 - 3 tablespoons low-sodium soy sauce
10 - 2 tablespoons olive oil
11 - 3 garlic cloves, minced
12 - 1 tablespoon rice vinegar or apple cider vinegar
13 - 1 teaspoon freshly grated ginger
14 - 1/2 teaspoon black pepper

→ Garnish

15 - 2 tablespoons chopped fresh parsley or cilantro
16 - 1 teaspoon toasted sesame seeds, optional
17 - Cooked rice or quinoa, to serve, optional

# How to Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easier cleanup.
02 - In a medium bowl, whisk together honey, soy sauce, olive oil, minced garlic, ginger, vinegar, and black pepper until well combined.
03 - Add chicken pieces to the bowl with sauce and toss to coat evenly. Allow to marinate for 10 minutes if time permits.
04 - Arrange all vegetables and chicken pieces in a single layer on the prepared sheet pan. Drizzle any remaining sauce over everything and toss gently to combine.
05 - Roast in the preheated oven for 20–25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with light caramelization.
06 - Remove from oven and garnish with fresh parsley or cilantro and toasted sesame seeds if using. Serve hot with rice or quinoa if desired.

# Expert Tips:

01 -
  • Everything cooks on one pan, so cleanup is a breeze and your sink stays blessedly empty.
  • The honey garlic sauce turns sticky and caramelized in the oven, coating every piece with sweet-savory gloss.
  • You can swap in whatever vegetables are sitting in your crisper drawer and it still turns out beautifully.
  • It looks impressive enough for guests but takes less effort than ordering takeout.
02 -
  • Don't skip the halfway stir—it prevents sticking and ensures everything gets evenly caramelized and cooked through.
  • Cut your vegetables and chicken into similar-sized pieces so they finish roasting at the same time.
  • If your pan is crowded, the vegetables will steam instead of roast; use two pans if needed or roast in batches.
03 -
  • Use a large sheet pan and don't overcrowd it; give the vegetables space to roast and caramelize instead of steaming.
  • Let the chicken marinate in the sauce for 10 minutes if you have time—it soaks up more flavor and stays juicier.
  • For extra sticky gloss, brush a little extra honey over everything in the last 5 minutes of roasting.
  • Toast your sesame seeds in a dry pan until golden and fragrant for a deeper, nuttier flavor.
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