Sheet Pan Honey Garlic Chicken

$- 4 boneless, skinless chicken thighs - ¼ cup honey - ¼ cup low sodium soy sauce - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon olive oil - 1 teaspoon black pepper - ½ teaspoon salt - 2 cups broccoli florets - 1 cup baby carrots - 1 red bell pepper, sliced - Fresh parsley for garnish (optional) To make Sheet Pan Honey Garlic Chicken, you need some key ingredients. First, grab four chicken thighs. I like boneless and skinless for easy cooking. Next, you will need honey and low sodium soy sauce. These make the sweet and salty sauce. For flavor, add minced garlic and fresh ginger. The ginger gives a nice kick. Don't forget olive oil, black pepper, and salt. These help make the dish tasty. Now, for the veggies! Use two cups of broccoli florets for a bright color and crunch. One cup of baby carrots adds sweetness. Finally, slice one red bell pepper to add more flavor and color. You can use fresh parsley on top for a pretty finish. Having all these ingredients ready makes cooking fun and simple! {{ingredient_image_1}} 1. Preheat the oven Set your oven to 400°F (200°C). This helps cook the chicken and veggies well. 2. Prepare the honey garlic sauce In a bowl, mix together: - ¼ cup honey - ¼ cup low sodium soy sauce - 4 minced garlic cloves - 1 tablespoon grated ginger - 1 tablespoon olive oil - 1 teaspoon black pepper - ½ teaspoon salt Whisk until smooth. 3. Arrange chicken and vegetables on the sheet pan Line a large sheet pan with parchment paper. Place the chicken thighs on one side. Pour half the honey garlic sauce over the chicken. On the other side, add: - 2 cups broccoli florets - 1 cup baby carrots - 1 sliced red bell pepper Drizzle the remaining sauce over the veggies. Toss them to coat. 4. Bake chicken and vegetables Bake for 25-30 minutes. The chicken should reach 165°F (75°C). The veggies will be tender. 5. Optional broiling for extra glaze For a tasty finish, broil for 2-3 minutes. This gives the dish a nice glaze and slightly charred edges. Enjoy your easy family meal of sheet pan honey garlic chicken! To ensure even cooking, cut chicken thighs to the same size. This helps them cook at the same rate. Spread the chicken and veggies out on the pan without crowding. This allows heat to flow around them. To check for doneness, use a meat thermometer. Insert it into the thickest part of the chicken. The safe internal temperature is 165°F (75°C). If you don’t have a thermometer, cut one thigh open. The meat should be clear, not pink. If you want a change from chicken, use firm tofu or shrimp. Both will soak up the honey garlic sauce well. For vegetables, you can swap or add many options. Zucchini, snap peas, or bell peppers work great. Just make sure they are cut to a similar size. This keeps everything cooking evenly. Pro Tips Marinate for Extra Flavor: For an even richer taste, consider marinating the chicken in the honey garlic mixture for 30 minutes to a few hours before cooking. This allows the flavors to penetrate the meat more deeply. Use Fresh Ingredients: Fresh garlic and ginger will significantly enhance the flavor of your dish. Dried or powdered versions can be used in a pinch, but fresh will always yield better results. Customize Your Veggies: Feel free to swap in your favorite vegetables! Snap peas, zucchini, or asparagus would also work wonderfully and add variety to the dish. Check for Doneness: Ensure the chicken is cooked through by checking that the internal temperature reaches 165°F (75°C). Using a meat thermometer can help you avoid undercooking or overcooking. {{image_2}} For a sweet and spicy version, add red pepper flakes to the sauce. This simple change brings heat and depth. You can also use honey sriracha for a quick twist. This mix gives a nice balance of sweet and fiery flavors. If you need a soy-free option, use coconut aminos instead of soy sauce. This swap keeps the dish savory while being gluten-free. You can also try tamari for a similar taste without soy. For side dish pairings, I recommend jasmine rice or quinoa. These grains soak up the sauce well. You can also serve a fresh salad with a light dressing. A green salad adds crunch and a nice contrast. In terms of serving styles, you can plate the chicken and veggies family-style. This method lets everyone help themselves. Alternatively, serve individual plates for a more elegant touch. Either way, the dish looks great and tastes even better! To store leftover honey garlic chicken, let it cool first. Place the chicken and veggies in an airtight container. Make sure to separate the chicken from the veggies if you want to keep them crispy. Store in the fridge for up to three days. For reheating, use the oven or a microwave. If using the oven, preheat it to 350°F (175°C). Heat for about 15 minutes or until warm. If using a microwave, place on a microwave-safe plate and heat for 2-3 minutes. You can freeze cooked chicken and vegetables for later use. Let them cool completely. Place the chicken and veggies in a freezer bag. Remove as much air as possible before sealing. This helps to prevent freezer burn. Label the bag with the date. You can freeze it for up to three months. To thaw, place the bag in the fridge overnight. Reheat as mentioned above when you’re ready to enjoy it again. It takes about 25 to 30 minutes to cook. You should preheat the oven to 400°F (200°C). Bake until the chicken reaches 165°F (75°C). The veggies should be tender. If you like a nice glaze, you can broil for 2 to 3 minutes at the end. Yes, you can use bone-in chicken thighs. Just remember they may take a little longer to cook. You should check the internal temperature to ensure it reaches 165°F (75°C) before serving. Adjust the baking time to about 35 to 40 minutes for bone-in thighs. You can add many veggies to this dish. Great options include: - Cauliflower - Green beans - Zucchini - Asparagus You can mix and match your favorites. Just keep cooking times in mind, so all veggies cook well together. In this article, we walked through how to make sheet pan honey garlic chicken. We covered the ingredients, steps for preparation and cooking, and shared helpful tips. You learned about flavor variations, serving suggestions, and storage methods. Now, you can easily create a tasty meal while saving time. Enjoy cooking and make it your own with different ingredients. Keep experimenting for fun meals that your whole family can enjoy!$

Sheet Pan Honey Garlic Chicken

A delicious and easy one-pan meal featuring chicken thighs and colorful vegetables, all coated in a sweet and savory honey garlic sauce.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken thighs
0.25 cup honey
0.25 cup soy sauce
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon olive oil
1 teaspoon black pepper
0.5 teaspoon salt
2 cups broccoli florets
1 cup baby carrots
1 piece red bell pepper, sliced
1 bunch fresh parsley for garnish (optional)

Instructions

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
In a bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, olive oil, black pepper, and salt until combined.
Place the chicken thighs on one side of the sheet pan and pour half of the honey garlic mixture over them, ensuring they are well coated.
On the other side of the sheet pan, arrange the broccoli florets, baby carrots, and slices of red bell pepper. Drizzle the remaining honey garlic sauce over the vegetables and toss to coat evenly.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 75°C) and the vegetables are tender.
For an extra touch, broil for an additional 2-3 minutes at the end to give everything a nice glaze and slightly charred edges.
Remove from the oven and let it rest for a few minutes. Serve hot, garnished with fresh parsley if desired.

Notes

For best results, use low sodium soy sauce and fresh ingredients.

Keyword Chicken, easy dinner, honey garlic, sheet pan