Save to Pinterest Last Tuesday I stood in my kitchen at 6 PM, exhausted from back-to-back meetings, craving something vibrant but absolutely refusing to order takeout again. That honey garlic scent hit me halfway through roasting and suddenly my week felt lighter. Now this sheet pan dinner lives in my regular rotation because it turns chaos into something cozy.
My sister was visiting last month when I made this for the first time and she kept hovering around the oven, asking if it was done yet. We ended up eating standing up at the counter because neither of us could wait to sit down. The way the snap peas get sweet and blistered while the chicken turns golden is something I now look forward to all week.
Ingredients
- 500 g boneless chicken breast or thighs: Cutting into bite-sized pieces helps everything cook evenly and lets that sauce really coat every surface
- Red and yellow bell peppers: These bring sweetness and color but I slice them thick so they do not turn mushy
- Sugar snap peas: They stay crisp tender and add this fresh pop against the roasted flavors
- Asparagus: Trim the woody ends and cut into 2-inch pieces so they roast alongside everything beautifully
- Red onion wedges: These caramelize in the honey glaze and become almost sweet like candy
- Baby carrots halved lengthwise: Cutting them this way exposes more surface to the sauce for better absorption
- Honey: This creates that gorgeous sticky glaze but watch closely in the last few minutes of roasting
- Low-sodium soy sauce: You need the savory depth but regular soy can make the final dish too salty
- Olive oil: Helps the honey mixture coat everything evenly and prevents sticking
- 3 garlic cloves minced: Fresh garlic is non-negotiable here because it mellows and sweetens as it roasts
- Rice vinegar or apple cider vinegar: A tiny bit of acid cuts through the honey and balances everything
- Freshly grated ginger: Use the smallest holes on your grater to get a paste that dissolves into the sauce
- Fresh parsley or cilantro: Sprinkle this on at the end for a fresh contrast to all those roasted flavors
Instructions
- Get everything ready:
- Preheat your oven to 220°C and line a large sheet pan with parchment or foil for the easiest cleanup ever.
- Whisk up the glaze:
- In a medium bowl combine honey, soy sauce, olive oil, garlic, ginger, vinegar and pepper until smooth.
- Coat the chicken:
- Add chicken to the bowl and toss well. If you have 10 minutes, let it sit, but honestly it works even if you skip this step.
- Arrange on the pan:
- Spread all vegetables and chicken in a single layer on your prepared sheet pan and drizzle any remaining sauce on top.
- Roast until golden:
- Cook for 20 to 25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with caramelized edges.
- Finish with freshness:
- Sprinkle with parsley or cilantro and sesame seeds right before serving while everything is still hot.
Save to Pinterest This recipe has become my go-to when friends drop by unexpectedly because it looks impressive but secretly took almost no effort. Last weekend my neighbor actually asked for the recipe before she even finished her first serving.
Making It Your Own
I have swapped in broccoli florets or green beans when the season changes and they work beautifully. The trick is keeping everything in similar sized pieces so nothing turns to mush while other pieces stay raw.
Serving Ideas
Sometimes I serve this over fluffy white rice but honestly it is completely satisfying on its own as a low carb meal. A simple cucumber salad on the side makes everything feel balanced and fresh.
Make Ahead Wisdom
You can cut all the vegetables and whisk the sauce in the morning, then just toss and roast when you get home. The texture stays perfect and it makes the evening rush feel manageable.
- Keep cut vegetables in the refrigerator in separate containers so the bell peppers do not make everything smell strong
- Store any leftovers in an airtight container and reheat at 180°C for 10 minutes to recrisp the edges
- The sauce thickens in the fridge so add a splash of water when reheating
Save to Pinterest There is something deeply satisfying about a dinner that looks this vibrant and tastes this complex while requiring almost no effort at all.
Recipe FAQ
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work beautifully and tend to stay juicier during roasting. Just adjust cooking time if needed—thighs may take a few extra minutes to cook through completely.
- → What vegetables can I substitute?
Feel free to swap in whatever seasonal vegetables you have on hand. Broccoli florets, zucchini slices, green beans, or Brussels sprouts all roast well alongside the chicken and absorb the honey garlic glaze beautifully.
- → How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F (74°C) when measured with a meat thermometer. Cut into a few pieces to verify they're opaque throughout and no longer pink in the center.
- → Can I make this gluten-free?
Absolutely. 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 adaptation.
- → Should I marinate the chicken longer?
While 10 minutes of marinating adds flavor, you can skip it if you're pressed for time. For deeper flavor, marinate up to 2 hours in the refrigerator before roasting. The sauce will still create a delicious glaze either way.
