Easy Sheet Pan Honey Garlic Chicken Thighs With Veggies
Tasty and convenient, this one pan honey garlic chicken recipe combines everything you need for a healthy meal on one baking sheet!
Servings: 4
Ingredients
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 3 tablespoons minced garlic
- 1 teaspoon red pepper flakes
- ½ cup honey
- ¼ cup soy sauce
- 2 pounds boneless skinless chicken thighs
- 12 ounces broccoli florets, cut into bite-sized pieces
- 8 ounces carrot chips
- 1 red bell pepper, cut into small strips
Instructions
- Preheat the oven to 425 degrees F.
- In a small bowl, mix the garlic salt, pepper, paprika, garlic, red pepper flakes, honey, and soy sauce.1 teaspoon garlic salt, 1 teaspoon black pepper, 2 teaspoons paprika, 3 tablespoons minced garlic, 1 teaspoon red pepper flakes, ½ cup honey, ¼ cup soy sauce
- If desired, line the baking sheet with parchment paper or a silicone liner. Place the chicken on the sheet (if the pieces are large, cut them in half).2 pounds boneless skinless chicken thighs
- Scatter the veggies on the baking sheet in between the chicken pieces. Drizzle about ⅔ of the honey mixture over the chicken and vegetables. Toss to coat all the pieces as much as possible.12 ounces broccoli florets, cut into bite-sized pieces, 8 ounces carrot chips, 1 red bell pepper, cut into small strips
- Bake for about 15 minutes, or until the chicken reaches 165 degrees F on an instant-read thermometer.
- Once everything is cooked through, drizzle the remaining honey garlic sauce over the top to serve, or make it available on the side for dipping.
Notes
Prep Tips:
- Use a large baking sheet so the chicken and vegetables have plenty of room. Crowding can cause everything to steam instead of browning nicely.
- Cut the broccoli, peppers, and carrots into similarly sized pieces so they cook at the same rate.
Variations:
- Substitute boneless, skinless chicken breasts for the thighs. Keep an eye on the cooking time, since breasts can dry out more easily.
- Switch up the vegetables based on what you have available or what's in season. Green beans, zucchini, Brussels sprouts, or cauliflower would all work well.
- Add thyme or rosemary to the honey garlic sauce if desired.
- Add a splash of balsamic vinegar to the sauce for a little tanginess.
- Adjust the red pepper flakes to make the sauce more or less spicy.
Serving Suggestions:
- Serve the chicken and vegetables over cooked rice or quinoa to turn the sheet pan meal into a complete dinner.
- A simple side salad makes an easy addition if you want a little more freshness with the meal.
- For a lower-carb option, serve the chicken and vegetables on their own or over cauliflower rice.
- Cut the chicken into bite-sized pieces and serve everything in bowls for an easy meal-prep-style dinner.
Storage:
- Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3–4 days.
- For the best texture, store any extra sauce separately if you have some left.
- Reheat leftovers in the microwave for convenience or in the oven or air fryer to help the vegetables retain some of their roasted texture.
- You can also freeze the cooked chicken and vegetables in a freezer-safe container, although the vegetables may be softer after thawing.
Nutrition
Calories: 470kcal | Carbohydrates: 52g | Protein: 54g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1734mg | Potassium: 1468mg | Fiber: 5g | Sugar: 41g | Vitamin A: 11646IU | Vitamin C: 122mg | Calcium: 95mg | Iron: 3mg
