![- 4 boneless, skinless chicken thighs - 1/4 cup honey - 1/4 cup soy sauce - 4 cloves garlic, minced - 1 tablespoon grated fresh ginger - 2 cups broccoli florets - 1 bell pepper, sliced - 1 cup carrots, sliced - Olive oil, salt, and pepper - Black sesame seeds - Fresh cilantro To make Honey Garlic Sheet Pan Chicken, you need simple ingredients. First, gather your main ingredients. The chicken thighs give you great flavor and texture. Honey and soy sauce create a sweet and savory glaze. Garlic adds a strong aroma, while ginger gives it a zing. Next, you'll want vibrant veggies. Broccoli, bell peppers, and carrots bring color and nutrients. They roast well and soak up the honey garlic sauce, making them tasty and healthy. For a finishing touch, you can add black sesame seeds and fresh cilantro. They look great and add a bit more flavor. This dish is not only easy to make but also fun to share. You can find the full recipe to guide you step by step. Enjoy cooking! - Preheat your oven to 400°F (200°C). - Line a large baking sheet with parchment paper for easy cleanup. - In a medium bowl, whisk together the honey, soy sauce, minced garlic, ginger, olive oil, and sesame oil until mixed well. - Place the chicken thighs on the baking sheet. Season them with salt and pepper. - Pour half of the honey garlic mixture over the chicken. Make sure they are well coated. - On the same sheet pan, add the broccoli florets, sliced bell pepper, and carrots. - Drizzle a little olive oil over the veggies and sprinkle with salt and pepper. Toss to mix them well. - Bake in the preheated oven for 25-30 minutes. You want the chicken to be cooked through, reaching an internal temperature of 165°F (75°C). The vegetables should be tender. - During the last 5 minutes of cooking, brush the reserved honey garlic mixture over the chicken for that extra glaze. This method gives you a simple yet flavorful dish. For the complete recipe, check out [Full Recipe]. To achieve tender chicken, start with the right cut. I love using boneless, skinless chicken thighs for this recipe. They stay juicy and flavorful. Make sure not to overcook them. Use a meat thermometer to check for doneness; it should reach 165°F. For perfectly roasted vegetables, cut them into similar sizes. This way, they cook evenly. Toss them with olive oil and seasonings before placing them on the pan. Adding spices or herbs can make a big difference. Consider using crushed red pepper for heat or fresh thyme for a hint of earthiness. You can also add rosemary for a nice touch. Marinating the chicken boosts the flavor even more. Let it sit for at least 30 minutes, or overnight if you can. The longer the chicken marinates, the deeper the flavor will be. Different ovens may have slight variations in cooking times. If you have a convection oven, reduce the temperature by 25°F for better results. Always keep an eye on the chicken as it cooks. Check its doneness at about 25 minutes. If it isn't done yet, continue baking. You want to make sure the chicken is fully cooked and the vegetables are tender. {{image_2}} You can change the protein in this dish for fun. If you want a plant-based option, use tofu. Firm tofu works best as it holds its shape. Just cut it into cubes and follow the same steps. You can also use shrimp for a quick twist. Cook shrimp until they turn pink. They won’t need as long in the oven. If you prefer more flavor, try bone-in chicken. The bones add richness to the dish. Bake the chicken for a little longer, about 35-40 minutes. Check the internal temperature to ensure it reaches 165°F (75°C). You can mix in different vegetables too. Zucchini, asparagus, or sweet potatoes are great choices. Cut them into even pieces for even cooking. Seasonal veggies, like squash in fall, work well too. Use what you have on hand. This recipe is flexible and fun. Want a kick? Add chili sauce to the honey mix. Start with one tablespoon and taste. You can always add more for extra heat. If you want a different flavor, try teriyaki sauce instead of soy sauce. It gives a sweet and savory twist. Just keep the same amount for balance. You can find the full recipe [here](#). To keep your Honey Garlic Sheet Pan Chicken fresh, store any leftovers in the fridge. Place the chicken and veggies in an airtight container. Make sure to cool them first. They will last about 3-4 days in the fridge. For longer storage, consider freezing. Place the chicken and vegetables in freezer bags. Remove as much air as possible to avoid freezer burn. These can last up to 3 months in the freezer. When reheating, I suggest using the oven. This method helps keep the chicken juicy and the veggies crisp. Preheat the oven to 350°F (175°C). Spread the chicken and veggies on a baking sheet. Heat for about 10-15 minutes. If you're in a hurry, you can use the microwave. Just be careful not to overcook it. Heat in short bursts, checking often to keep the texture nice. This dish pairs well with many sides. Rice or quinoa work great. You can also serve it with a simple salad. Try mixing leafy greens with a light dressing. Roasted potatoes or steamed rice are also excellent options. They will soak up the honey garlic sauce nicely. For a fun twist, add some crusty bread on the side to complete your meal. Check out the Full Recipe for more ideas on what to serve! Yes, you can use chicken breasts. They are leaner than thighs. However, they may dry out more easily. Thighs stay moist and tender during cooking. If you choose breast, watch the cooking time closely. To adjust sweetness, change the honey amount. Use less honey for less sweetness. You can add more honey for a sweeter taste. Start with a small amount, then taste the sauce. This helps you find the perfect balance. Yes, this dish is great for meal prep. Cook a big batch and store it. Keep the chicken and veggies in airtight containers. They stay fresh in the fridge for up to four days. Reheat in the oven for best results. For more tips, check the Full Recipe. This blog post covered a simple and tasty chicken recipe. You learned about key ingredients, step-by-step cooking, and tips for perfect flavor. I shared many ways to customize the dish, from different proteins to flavorful sauces. Storing tips help you keep leftovers fresh. Now, you can easily make this meal any time and enjoy it your way. Cooking should be fun and delicious. So, get in the kitchen and try it out!](https://mycookingcast.com/wp-content/uploads/2025/06/0104876c-77db-4efc-8eae-fafb8a090a4f-768x768.webp)
Ready for a dish that’s simple yet bursting with flavor? Honey Garlic Sheet Pan Chicken checks all the boxes! With juicy chicken thighs, fresh veggies, and a sweet garlic glaze, you’ll love how easy it is to make. This one-pan wonder offers minimal cleanup and maximum taste, making it perfect for busy weeknights. Let’s dive into this tasty recipe together and transform your dinner routine!
Ingredients
Main Ingredients
– 4 boneless, skinless chicken thighs
– 1/4 cup honey
– 1/4 cup soy sauce
– 4 cloves garlic, minced
– 1 tablespoon grated fresh ginger
Vegetables and Seasoning
– 2 cups broccoli florets
– 1 bell pepper, sliced
– 1 cup carrots, sliced
– Olive oil, salt, and pepper
Optional Garnishes
– Black sesame seeds
– Fresh cilantro
To make Honey Garlic Sheet Pan Chicken, you need simple ingredients. First, gather your main ingredients. The chicken thighs give you great flavor and texture. Honey and soy sauce create a sweet and savory glaze. Garlic adds a strong aroma, while ginger gives it a zing.
Next, you’ll want vibrant veggies. Broccoli, bell peppers, and carrots bring color and nutrients. They roast well and soak up the honey garlic sauce, making them tasty and healthy.
For a finishing touch, you can add black sesame seeds and fresh cilantro. They look great and add a bit more flavor.
This dish is not only easy to make but also fun to share. You can find the full recipe to guide you step by step. Enjoy cooking!
Step-by-Step Instructions
Preparation Steps
– Preheat your oven to 400°F (200°C).
– Line a large baking sheet with parchment paper for easy cleanup.
– In a medium bowl, whisk together the honey, soy sauce, minced garlic, ginger, olive oil, and sesame oil until mixed well.
Arranging Ingredients
– Place the chicken thighs on the baking sheet. Season them with salt and pepper.
– Pour half of the honey garlic mixture over the chicken. Make sure they are well coated.
– On the same sheet pan, add the broccoli florets, sliced bell pepper, and carrots.
– Drizzle a little olive oil over the veggies and sprinkle with salt and pepper. Toss to mix them well.
Cooking Process
– Bake in the preheated oven for 25-30 minutes. You want the chicken to be cooked through, reaching an internal temperature of 165°F (75°C). The vegetables should be tender.
– During the last 5 minutes of cooking, brush the reserved honey garlic mixture over the chicken for that extra glaze.
This method gives you a simple yet flavorful dish. For the complete recipe, check out [Full Recipe].
Tips & Tricks
Cooking Techniques
To achieve tender chicken, start with the right cut. I love using boneless, skinless chicken thighs for this recipe. They stay juicy and flavorful. Make sure not to overcook them. Use a meat thermometer to check for doneness; it should reach 165°F. For perfectly roasted vegetables, cut them into similar sizes. This way, they cook evenly. Toss them with olive oil and seasonings before placing them on the pan.
Flavor Enhancements
Adding spices or herbs can make a big difference. Consider using crushed red pepper for heat or fresh thyme for a hint of earthiness. You can also add rosemary for a nice touch. Marinating the chicken boosts the flavor even more. Let it sit for at least 30 minutes, or overnight if you can. The longer the chicken marinates, the deeper the flavor will be.
Optimal Cooking Times
Different ovens may have slight variations in cooking times. If you have a convection oven, reduce the temperature by 25°F for better results. Always keep an eye on the chicken as it cooks. Check its doneness at about 25 minutes. If it isn’t done yet, continue baking. You want to make sure the chicken is fully cooked and the vegetables are tender.
Variations
Different Proteins
You can change the protein in this dish for fun. If you want a plant-based option, use tofu. Firm tofu works best as it holds its shape. Just cut it into cubes and follow the same steps. You can also use shrimp for a quick twist. Cook shrimp until they turn pink. They won’t need as long in the oven.
If you prefer more flavor, try bone-in chicken. The bones add richness to the dish. Bake the chicken for a little longer, about 35-40 minutes. Check the internal temperature to ensure it reaches 165°F (75°C).
Vegetable Options
You can mix in different vegetables too. Zucchini, asparagus, or sweet potatoes are great choices. Cut them into even pieces for even cooking. Seasonal veggies, like squash in fall, work well too. Use what you have on hand. This recipe is flexible and fun.
Sauce Modifications
Want a kick? Add chili sauce to the honey mix. Start with one tablespoon and taste. You can always add more for extra heat. If you want a different flavor, try teriyaki sauce instead of soy sauce. It gives a sweet and savory twist. Just keep the same amount for balance.
You can find the full recipe [here](#).
Storage Info
Storing Leftovers
To keep your Honey Garlic Sheet Pan Chicken fresh, store any leftovers in the fridge. Place the chicken and veggies in an airtight container. Make sure to cool them first. They will last about 3-4 days in the fridge. For longer storage, consider freezing. Place the chicken and vegetables in freezer bags. Remove as much air as possible to avoid freezer burn. These can last up to 3 months in the freezer.
Reheating Suggestions
When reheating, I suggest using the oven. This method helps keep the chicken juicy and the veggies crisp. Preheat the oven to 350°F (175°C). Spread the chicken and veggies on a baking sheet. Heat for about 10-15 minutes. If you’re in a hurry, you can use the microwave. Just be careful not to overcook it. Heat in short bursts, checking often to keep the texture nice.
Serving Suggestions
This dish pairs well with many sides. Rice or quinoa work great. You can also serve it with a simple salad. Try mixing leafy greens with a light dressing. Roasted potatoes or steamed rice are also excellent options. They will soak up the honey garlic sauce nicely. For a fun twist, add some crusty bread on the side to complete your meal. Check out the Full Recipe for more ideas on what to serve!
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts. They are leaner than thighs. However, they may dry out more easily. Thighs stay moist and tender during cooking. If you choose breast, watch the cooking time closely.
How do I customize the sweetness level?
To adjust sweetness, change the honey amount. Use less honey for less sweetness. You can add more honey for a sweeter taste. Start with a small amount, then taste the sauce. This helps you find the perfect balance.
Is this recipe suitable for meal prep?
Yes, this dish is great for meal prep. Cook a big batch and store it. Keep the chicken and veggies in airtight containers. They stay fresh in the fridge for up to four days. Reheat in the oven for best results. For more tips, check the Full Recipe.
This blog post covered a simple and tasty chicken recipe. You learned about key ingredients, step-by-step cooking, and tips for perfect flavor. I shared many ways to customize the dish, from different proteins to flavorful sauces. Storing tips help you keep leftovers fresh. Now, you can easily make this meal any time and enjoy it your way. Cooking should be fun and delicious. So, get in the kitchen and try it out!
![- 4 boneless, skinless chicken thighs - 1/4 cup honey - 1/4 cup soy sauce - 4 cloves garlic, minced - 1 tablespoon grated fresh ginger - 2 cups broccoli florets - 1 bell pepper, sliced - 1 cup carrots, sliced - Olive oil, salt, and pepper - Black sesame seeds - Fresh cilantro To make Honey Garlic Sheet Pan Chicken, you need simple ingredients. First, gather your main ingredients. The chicken thighs give you great flavor and texture. Honey and soy sauce create a sweet and savory glaze. Garlic adds a strong aroma, while ginger gives it a zing. Next, you'll want vibrant veggies. Broccoli, bell peppers, and carrots bring color and nutrients. They roast well and soak up the honey garlic sauce, making them tasty and healthy. For a finishing touch, you can add black sesame seeds and fresh cilantro. They look great and add a bit more flavor. This dish is not only easy to make but also fun to share. You can find the full recipe to guide you step by step. Enjoy cooking! - Preheat your oven to 400°F (200°C). - Line a large baking sheet with parchment paper for easy cleanup. - In a medium bowl, whisk together the honey, soy sauce, minced garlic, ginger, olive oil, and sesame oil until mixed well. - Place the chicken thighs on the baking sheet. Season them with salt and pepper. - Pour half of the honey garlic mixture over the chicken. Make sure they are well coated. - On the same sheet pan, add the broccoli florets, sliced bell pepper, and carrots. - Drizzle a little olive oil over the veggies and sprinkle with salt and pepper. Toss to mix them well. - Bake in the preheated oven for 25-30 minutes. You want the chicken to be cooked through, reaching an internal temperature of 165°F (75°C). The vegetables should be tender. - During the last 5 minutes of cooking, brush the reserved honey garlic mixture over the chicken for that extra glaze. This method gives you a simple yet flavorful dish. For the complete recipe, check out [Full Recipe]. To achieve tender chicken, start with the right cut. I love using boneless, skinless chicken thighs for this recipe. They stay juicy and flavorful. Make sure not to overcook them. Use a meat thermometer to check for doneness; it should reach 165°F. For perfectly roasted vegetables, cut them into similar sizes. This way, they cook evenly. Toss them with olive oil and seasonings before placing them on the pan. Adding spices or herbs can make a big difference. Consider using crushed red pepper for heat or fresh thyme for a hint of earthiness. You can also add rosemary for a nice touch. Marinating the chicken boosts the flavor even more. Let it sit for at least 30 minutes, or overnight if you can. The longer the chicken marinates, the deeper the flavor will be. Different ovens may have slight variations in cooking times. If you have a convection oven, reduce the temperature by 25°F for better results. Always keep an eye on the chicken as it cooks. Check its doneness at about 25 minutes. If it isn't done yet, continue baking. You want to make sure the chicken is fully cooked and the vegetables are tender. {{image_2}} You can change the protein in this dish for fun. If you want a plant-based option, use tofu. Firm tofu works best as it holds its shape. Just cut it into cubes and follow the same steps. You can also use shrimp for a quick twist. Cook shrimp until they turn pink. They won’t need as long in the oven. If you prefer more flavor, try bone-in chicken. The bones add richness to the dish. Bake the chicken for a little longer, about 35-40 minutes. Check the internal temperature to ensure it reaches 165°F (75°C). You can mix in different vegetables too. Zucchini, asparagus, or sweet potatoes are great choices. Cut them into even pieces for even cooking. Seasonal veggies, like squash in fall, work well too. Use what you have on hand. This recipe is flexible and fun. Want a kick? Add chili sauce to the honey mix. Start with one tablespoon and taste. You can always add more for extra heat. If you want a different flavor, try teriyaki sauce instead of soy sauce. It gives a sweet and savory twist. Just keep the same amount for balance. You can find the full recipe [here](#). To keep your Honey Garlic Sheet Pan Chicken fresh, store any leftovers in the fridge. Place the chicken and veggies in an airtight container. Make sure to cool them first. They will last about 3-4 days in the fridge. For longer storage, consider freezing. Place the chicken and vegetables in freezer bags. Remove as much air as possible to avoid freezer burn. These can last up to 3 months in the freezer. When reheating, I suggest using the oven. This method helps keep the chicken juicy and the veggies crisp. Preheat the oven to 350°F (175°C). Spread the chicken and veggies on a baking sheet. Heat for about 10-15 minutes. If you're in a hurry, you can use the microwave. Just be careful not to overcook it. Heat in short bursts, checking often to keep the texture nice. This dish pairs well with many sides. Rice or quinoa work great. You can also serve it with a simple salad. Try mixing leafy greens with a light dressing. Roasted potatoes or steamed rice are also excellent options. They will soak up the honey garlic sauce nicely. For a fun twist, add some crusty bread on the side to complete your meal. Check out the Full Recipe for more ideas on what to serve! Yes, you can use chicken breasts. They are leaner than thighs. However, they may dry out more easily. Thighs stay moist and tender during cooking. If you choose breast, watch the cooking time closely. To adjust sweetness, change the honey amount. Use less honey for less sweetness. You can add more honey for a sweeter taste. Start with a small amount, then taste the sauce. This helps you find the perfect balance. Yes, this dish is great for meal prep. Cook a big batch and store it. Keep the chicken and veggies in airtight containers. They stay fresh in the fridge for up to four days. Reheat in the oven for best results. For more tips, check the Full Recipe. This blog post covered a simple and tasty chicken recipe. You learned about key ingredients, step-by-step cooking, and tips for perfect flavor. I shared many ways to customize the dish, from different proteins to flavorful sauces. Storing tips help you keep leftovers fresh. Now, you can easily make this meal any time and enjoy it your way. Cooking should be fun and delicious. So, get in the kitchen and try it out!](https://mycookingcast.com/wp-content/uploads/2025/06/0104876c-77db-4efc-8eae-fafb8a090a4f-250x250.webp)
