Print

One-Pan Honey Garlic Chicken with Roasted Veggies

one-pan honey garlic chicken with roasted veggies - featured image
Print Recipe

A simple, forgiving weeknight dinner featuring sticky caramelized chicken and tender roasted root vegetables, all cooked on a single sheet pan with minimal cleanup.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 lbs)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 2 medium sweet potatoes, peeled and cubed (about 3 cups)
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 1 large red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ cup honey
  • 4 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon butter, melted
  • Fresh parsley or cilantro, chopped (optional)
  • Sesame seeds (optional)
  • Red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prep the vegetables: Peel and cube the sweet potatoes into 1-inch pieces. Cut the carrots into similar-sized chunks. Slice the red onion into wedges. Toss everything in a bowl with 2 tablespoons olive oil, 1 teaspoon dried thyme, and ½ teaspoon salt. Spread them evenly on one side of your baking sheet, leaving room for the chicken.
  3. Season the chicken: Pat the chicken thighs dry with paper towels. Season both sides with 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon paprika. Drizzle with 2 tablespoons olive oil and rub it in.
  4. Make the honey garlic glaze: In a small bowl, whisk together ¼ cup honey, 4 minced garlic cloves, 2 tablespoons soy sauce, 1 tablespoon apple cider vinegar, and 1 tablespoon melted butter. Set aside about 2 tablespoons for basting later.
  5. Arrange everything on the pan: Place the seasoned chicken thighs on the empty side of the baking sheet. Brush the chicken generously with the glaze.
  6. Roast for 20 minutes.
  7. Flip and baste: Carefully remove the pan from the oven. Use tongs to flip the chicken thighs over. Brush them with the reserved glaze. Give the vegetables a quick stir. Return the pan to the oven.
  8. Roast for another 15-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are fork-tender with caramelized edges. If the glaze starts to burn, tent the pan loosely with foil for the last 5 minutes.
  9. Rest and serve: Let the chicken rest on the pan for 5 minutes before serving. Sprinkle with fresh parsley or cilantro and sesame seeds if desired.

Notes

Pat the chicken dry for better browning. Cut vegetables uniformly for even cooking. Use a meat thermometer to ensure chicken reaches 165°F. Let the chicken rest for 5 minutes before serving. The glaze can burn; brush it on partway through roasting or tent with foil if needed.

Nutrition

Keywords: one-pan chicken, honey garlic chicken, roasted vegetables, sheet pan dinner, easy weeknight dinner, gluten-free, dairy-free option

Find it online: https://zorbmeal.com/one-pan-honey-garlic-chicken-with-roasted-veggies/