![- 4 boneless, skinless chicken thighs - 1 cup Brussels sprouts, halved - 1 cup carrots, sliced - 1 red bell pepper, chopped into bite-sized pieces - 1 cup baby potatoes, halved The chicken thighs are juicy and tender. They soak up all the flavors. The veggies add color and crunch. Brussels sprouts bring a slight bitterness, while carrots are sweet. Red bell pepper gives a fresh taste, and baby potatoes add heartiness. - 1/4 cup honey - 1/4 cup soy sauce (or tamari for gluten-free) - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated Honey adds sweetness and helps caramelize the chicken. Soy sauce gives umami and saltiness. Garlic and ginger bring warmth and depth. This marinade makes the chicken and veggies shine. - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Salt and pepper boost all the flavors. Olive oil coats the veggies, helping them roast well. Fresh parsley brightens the dish and adds a pop of color. For the full recipe, check out the detailed steps above. 1. Preheat Oven: Start by preheating your oven to 400°F (200°C). This will help your chicken cook well and get that nice caramelized look. 2. Prepare Chicken Marinade: In a medium bowl, whisk together honey, soy sauce, minced garlic, grated ginger, olive oil, and a pinch of salt and pepper. Save about two tablespoons of this marinade for later. 3. Marinate Chicken: Put the chicken thighs in a large ziplock bag or a shallow dish. Pour half of the marinade over the chicken. Make sure it's well coated. Seal the bag or cover the dish and let it sit for at least 15 minutes at room temperature, or up to 2 hours in the fridge for a better taste. 4. Prepare Vegetables: On a large rimmed sheet pan, add halved brussels sprouts, sliced carrots, chopped red bell pepper, and halved baby potatoes. Drizzle with a tablespoon of olive oil. Season with salt and pepper, and toss everything until the veggies are coated. 5. Arrange on Sheet Pan: After the chicken has marinated, take it out and place the chicken thighs in the center of the sheet pan. Surround them with the colorful mix of veggies. 6. Bake: Drizzle the reserved marinade over the chicken and vegetables. Place the sheet pan in your preheated oven and bake for 30-35 minutes. Cook until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender. 7. Broil for Crispiness: To get a crispy finish, switch your oven to broil for the last 2-3 minutes. Watch closely to avoid burning, as broiling cooks quickly. 8. Garnish and Serve: After cooking, take the sheet pan out and let it rest for a few minutes. Before serving, sprinkle chopped parsley on top for a fresh look. For the complete instructions, check the Full Recipe. To get the best flavor from your chicken, marinate it for at least 15 minutes. If you have more time, try marinating for up to 2 hours in the fridge. This longer time helps the flavors soak in deeply. Want to mix things up? You can use different marinades. Try a teriyaki sauce or a spicy sriracha blend. Each will give a unique twist to your dish. For even cooking on your sheet pan, space the chicken and veggies apart. This helps hot air circulate around them. Overcrowding can lead to steaming, which makes them soggy. To get that perfect caramelization, broil the dish in the last few minutes. Keep an eye on it to avoid burning. Broiling adds a nice crisp and brings out the dish's sweet flavors. For a fun presentation, serve the meal right from the sheet pan. It gives a rustic feel. Or, plate the chicken and veggies separately for a more refined look. Pair your honey garlic chicken with rice or a fresh salad for a complete meal. A slice of lemon on the side is a great touch. It brightens up the dish and adds a zesty flavor. {{image_4}} You can swap chicken for different meats. Try pork or turkey for a change. Both will offer great taste. You can also use shrimp for a seafood twist. Just adjust the cook time to keep them juicy. For a vegetarian option, tofu or seitan works well. Tofu absorbs flavors well, making it a great choice. Use firm tofu for best results. Cut it into cubes and marinate the same way as chicken. Seitan offers a chewy texture and is easy to cook. Simply slice it and add it to your sheet pan. Seasonal veggies can change the dish's look and taste. In spring, try asparagus or zucchini. In summer, bell peppers and corn are great picks. In fall, root veggies like parsnips or squash shine. You can also consider frozen veggies. They offer convenience and save prep time. Just ensure to thaw and drain them before use. Adding spices can bring new flavors to your dish. Try paprika for a smoky kick or cumin for warmth. You can even add chili flakes for heat. For a Mediterranean vibe, use oregano or thyme. If you want to switch up the sweetness, use maple syrup or agave. Both will give a different taste while keeping it sweet. The key is to balance flavors to suit your palate. For the full recipe, check out the details in the article. To keep your leftover sheet pan honey garlic chicken and veggies fresh, follow these steps: - Cool the food: Allow the dish to cool to room temperature before storing. - Use airtight containers: Glass or plastic containers with tight lids work best. This keeps moisture in and smells out. - Label and date: Write the date on each container to track freshness. Reheating properly helps retain the dish's great texture. Here’s how: - Microwave: Place the chicken and veggies on a microwave-safe plate. Cover with a damp paper towel. Heat in short bursts until warm. - Oven: Preheat the oven to 350°F (175°C). Spread the leftovers on a baking sheet. Heat for about 15-20 minutes, or until hot. - Avoid sogginess: Ensure you don’t cover food tightly while reheating. This prevents steam from making it mushy. Freezing is a smart way to save leftovers. Here’s how to do it safely: - Cool before freezing: Let the dish cool down completely first. - Use freezer bags or containers: Squeeze out as much air as possible from the bags. This helps prevent freezer burn. - Duration for keeping: You can keep it in the freezer for up to three months. After that, it may lose flavor and texture. For a full recipe, check out the [Full Recipe]. I recommend marinating the chicken for at least 15 minutes. This time allows the flavors to soak in. For more taste, marinate for up to 2 hours in the fridge. The longer you marinate, the more flavorful your chicken will be. Yes, you can! To prep ahead, marinate the chicken and chop the veggies. Store them in airtight containers in the fridge. You can bake them later when you are ready to eat. This makes dinner super easy after a long day. Some great sides include: - Steamed rice - Quinoa - A fresh salad - Garlic bread These options complement the flavors well. They also help to create a full meal. Yes, you can make this recipe gluten-free. Simply swap regular soy sauce for tamari. Tamari is a gluten-free option that tastes just as good. Always check labels to ensure other ingredients are gluten-free too. Absolutely! Here are some alternatives: - Broccoli - Zucchini - Cauliflower - Green beans Feel free to mix and match your favorite veggies. Just keep the cooking times in mind to ensure everything cooks evenly. For the full recipe, check the details provided earlier. This blog covered how to make Sheet Pan Honey Garlic Chicken. We discussed main ingredients like chicken, veggies, and a tasty marinade. You learned step-by-step instructions for prepping, cooking, and garnishing your dish. I offered tips for marinating, cooking, and serving, plus variations to suit your taste. In conclusion, you can create a flavorful, healthy meal with few ingredients. Try different proteins and veggies to keep it fresh. Cooking at home can be easy and fun!](https://yumymoments.com/wp-content/uploads/2025/07/d7582881-ceac-4ea0-a8fa-b74520616e1f-250x250.webp)
Sheet Pan Honey Garlic Chicken and Veggies
Indulge in the deliciousness of Sweet & Savory Sheet Pan Honey Garlic Chicken with vibrant vegetables! This easy recipe combines juicy chicken thighs with colorful brussels sprouts, carrots, red bell pepper, and baby potatoes, all drizzled with a delectable honey garlic glaze. Perfect for a busy weeknight dinner, this one-pan meal is quick to prep and full of flavor.