Sheet Pan Honey Garlic Chicken & Veggies
This simple Sheet Pan Honey Garlic Chicken & Veggies is an easy, healthy weeknight meal. Made all on ONE pan, packed with veggies, and marinated in a delicious honey garlic sauce.
Are you looking for a quick and easy weeknight meal that can be made on one pan? If so, you are going to LOVE sheet pan dinners! This recipe is so simple, only requires a few ingredients, and has minimal clean up since everything is done on one sheet pan.
You can cook your protein and veggies right in the same pan for less dishes! This type of recipe is especially great for moms that have little time to cook an elaborate dinner, and need to get something on the table FAST.
All you need to do is throw some chicken and whatever vegetables you have in your fridge onto a baking sheet. Whisk up this delicious sauce that is made with honey, olive oil, fresh garlic, and GF soy sauce. Then just toss everything in the sauce and bake until brown and crispy! It’s really that easy. Sheet Pan Honey Garlic Chicken & Veggies for the win!
This is a perfect meal to throw in the oven while you’re busy doing other things. It will feed the whole family, or even be great for meal prepping for the week ahead. I love serving it over rice or quinoa, but you can make this a meal all on its own.
Looking for more dinner ideas?
- White Bean & Sausage Stew with Kale
- Costa Rican Casado
- Spatchcock Chicken with Potatoes & Onions
- Lemony Salmon & Green Beans
- Sweet Potato Puree with Sautéed Shrimp & Brussels
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Sheet Pan Honey Garlic Chicken & Veggies
Ingredients
- 1¼ lb chicken thighs
- 1½ cups broccoli (cut into florets)
- 1½ cups snap peas
- 4 carrots (chopped)
Honey Garlic Marinade
- ¼ cup extra virgin olive oil
- ¼ cup GF tamari (or coconut aminos if you don't eat soy)
- 3 tbsp honey
- 3 cloves garlic (minced)
- ¼ tsp black pepper
Instructions
- Preheat the oven to 400 degrees. In a small mixing bowl, combine all of the ingredients for the marinade. Whisk to combine and set aside while you prep the veggies.
- Chop the carrots and broccoli, and add them to the baking sheet, along with the snap peas. Prep the chicken thighs by patting them dry with a paper towel before also adding them to the baking sheet.
- Pour the marinade all over the chicken and veggies, then toss everything together, until it is all completely coated.
- Arrange all of the veggies in an even layer, this will ensure they cook evenly. Then move some of the veggies around to make holes for the chicken.
- Bake for 40 minutes, until the chicken is cooked through and the vegetables are golden brown. Serve over rice if you want!