Save The aroma of honey and garlic roasting together has this way of making everyone drift toward the kitchen, hungry questions floating in the air before dinner is even close to ready. I first made this on a Tuesday evening when the fridge was full of random vegetables and absolutely zero inspiration turned into one of those meals that got requested again three days later.
My roommate walked in during that first attempt, eyebrows raised at the colorful sheet pan I was pulling from the oven, and proceeded to eat standing up at the counter. Now whenever I make this, someone always asks if theres enough for seconds before the platter even hits the table.
Ingredients
- Chicken breast or thighs: Thighs stay juicier during high heat roasting but breast works perfectly if you prefer leaner meat
- Bell peppers: Red and yellow add sweetness and make the dish feel vibrant and celebratory
- Sugar snap peas: They get these delicious charred spots while staying crunchy and fresh
- Asparagus: Cut them into 2 inch pieces so they cook at the same speed as everything else
- Red onion: Wedges caramelize beautifully and add a savory depth to balance the honey
- Baby carrots: Halving them lengthwise helps them roast evenly instead of staying raw in the middle
- Honey: The foundation of that glossy sticky coating that makes everything irresistible
- Low sodium soy sauce: Provides the salty umami base without overpowering the other flavors
- Olive oil: Helps the sauce coat everything and promotes even roasting
- Fresh garlic: Three cloves might feel generous but garlic mellow sweetness pairs perfectly with honey
- Rice vinegar: Cuts through the sweetness and adds a subtle brightness
- Freshly grated ginger: Use fresh not ground it makes a huge difference in the overall flavor
- Fresh herbs: Parsley or cilantro add a fresh pop at the end that cuts through the richness
Instructions
- Get everything ready:
- Preheat your oven to 220°C and line a large sheet pan with parchment or foil because you will thank yourself later
- Whisk together the sauce:
- In a medium bowl combine honey soy sauce olive oil garlic ginger vinegar and pepper until smooth
- Coat the chicken:
- Add chicken pieces to the bowl and toss well then let it sit for 10 minutes if you have time
- Arrange on the pan:
- Spread all vegetables and chicken in a single layer and drizzle any remaining sauce over everything
- Roast until caramelized:
- Bake for 20 to 25 minutes stirring halfway through until chicken is cooked through and vegetables are tender
- Finish and serve:
- Scatter fresh herbs and sesame seeds on top and serve hot with rice if you like
Save This recipe has become my go to for those nights when I want something that feels special but requires almost no effort. The first time I served it to friends they kept asking what restaurant it came from.
Making It Your Own
Snap peas and asparagus are perfect for spring but in winter I swap in broccoli florets and cubed sweet potatoes. The sauce works with almost any vegetable you have on hand.
Serving Suggestions
Fluffy white rice soaks up that honey garlic sauce beautifully but quinoa adds extra protein if you want something lighter. Sometimes I just eat it straight from the pan standing at the counter.
Perfect Roasting Every Time
The secret is getting everything into that single layer without overlapping too much. When the vegetables have space to roast they develop those irresistible caramelized edges.
- Set a timer for the halfway stir point or you will forget
- Let the pan rest for 5 minutes before serving so the juices redistribute
- Double the sauce recipe if you want extra for drizzling over rice
Save Somehow the simplest meals often end up being the ones people remember most.
Your Questions Answered
- → Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs are actually preferred by many for their tenderness and flavor. They'll stay juicy even if slightly overcooked. Cut them into similar bite-sized pieces and follow the same cooking time.
- → What vegetables work best on the sheet pan?
Bell peppers, snap peas, asparagus, carrots, and red onions work wonderfully. You can also use zucchini, broccoli, green beans, or Brussels sprouts depending on the season. Just cut everything into similar-sized pieces for even cooking.
- → How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (74°C) when measured with a meat thermometer in the thickest piece. Alternatively, cut into the largest piece—there should be no pink inside and juices should run clear.
- → Can I make this gluten-free?
Yes! Simply swap regular soy sauce for tamari or certified gluten-free soy sauce. All other ingredients are naturally gluten-free. Always verify your honey and seasonings are certified gluten-free if needed.
- → What's the best way to prevent the honey from burning?
Stir the pan halfway through cooking to redistribute the sauce and prevent sticking. If your oven runs hot, you can lower the temperature to 400°F (205°C) and cook a few minutes longer. The sauce will caramelize beautifully without burning.
- → Can I prepare this ahead of time?
Yes! Marinate the chicken in the sauce for up to 4 hours in the refrigerator. You can also chop all vegetables the day before and store them separately. Assemble everything on the pan and roast just before serving.