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Easy One-Pan Honey Garlic Chicken with Vegetables

one-pan honey garlic chicken - featured image
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A quick and delicious one-pan meal featuring caramelized honey garlic chicken thighs and roasted vegetables, perfect for busy weeknights. Ready in about 40 minutes with minimal cleanup.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs (about 6 thighs)
  • 2 cups broccoli florets
  • 1 large red bell pepper, sliced into 1-inch strips
  • 1 medium zucchini, halved lengthwise and sliced into half-moons
  • 1 medium red onion, cut into wedges
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1/3 cup honey
  • 4 cloves garlic, minced
  • 3 tablespoons soy sauce (low-sodium recommended)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil (optional)
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons sesame seeds (for garnish, optional)
  • 2 green onions, sliced (for garnish, optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Position a rack in the middle of the oven. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
  2. Wash and chop the broccoli into florets, slice the bell pepper into strips, halve and slice the zucchini, and cut the red onion into wedges. Place all vegetables in a large mixing bowl. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss until evenly coated. Spread the vegetables in a single layer on one half of the prepared sheet pan.
  3. Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper. Place the chicken thighs on the other half of the sheet pan, leaving a little space between each piece.
  4. In a small bowl, whisk together the honey, minced garlic, soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using). Set aside.
  5. Roast the sheet pan for 15 minutes. The chicken should be starting to brown and the vegetables should be softening.
  6. Remove the pan from the oven. Using a pastry brush or spoon, brush the honey garlic sauce over each chicken thigh, coating both sides if possible. Stir the vegetables to redistribute them. Return the pan to the oven.
  7. Roast for another 10-15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with caramelized edges.
  8. Optional: For extra caramelization, switch the oven to broil for the last 2 minutes, watching carefully to prevent burning.
  9. Let the chicken rest on the pan for 5 minutes. Sprinkle with sesame seeds and sliced green onions before serving.

Notes

Add the honey garlic sauce halfway through roasting to prevent burning. Pat chicken dry for better browning. Cut vegetables to similar sizes for even cooking. Let the pan rest for 5 minutes before serving to retain juices. For extra sauce, make 1.5 times the sauce recipe.

Nutrition

Keywords: honey garlic chicken, one-pan meal, sheet pan dinner, roasted vegetables, quick dinner, weeknight meal, chicken thighs, honey garlic sauce

Find it online: https://daintydine.com/easy-one-pan-honey-garlic-chicken-with-vegetables/