Honey Garlic Sheet Pan Dinner
This easy sheet pan dinner brings together juicy chicken, colorful vegetables, and a sweet-savory glaze that bakes into everything beautifully. It is the kind of meal that feels comforting, simple, and just right for a busy weeknight.
Equipment
- 1 Large sheet pan lined with parchment paper
- 1 Small bowl for sauce
- 1 Whisk
Ingredients
- 1 pound chicken thighs or chicken breast cut into even pieces
- 3 cups broccoli florets
- 2 cups bell peppers sliced
- 1 medium red onion cut into wedges
- 1.5 pounds baby potatoes halved
- 2 tablespoons olive oil
- 0.25 cup honey
- 3 cloves garlic minced
- 0.25 cup soy sauce or tamari for gluten-free
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper or to taste
- 1 teaspoon smoked paprika
- 1 teaspoon cornstarch optional, to thicken
- 1 tablespoon water if using cornstarch
Instructions
- Preheat the oven and line a large sheet pan with parchment paper for easier cleanup.
- In a small bowl, whisk together honey, minced garlic, soy sauce, apple cider vinegar, olive oil, salt, pepper, and smoked paprika. If you want a thicker sauce, stir in a little cornstarch mixed with water.
- Spread the potatoes, onion, bell peppers, and broccoli on the sheet pan. Add the chicken pieces in an even layer so everything roasts at the same pace.
- Pour the sauce over the chicken and vegetables, then toss gently to coat. Roast until the chicken is cooked through and the vegetables are tender with browned edges.
- Give everything a final toss on the pan so the glaze coats each bite. Serve warm straight from the oven while the sauce is still glossy and fragrant.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven, skillet, or microwave until heated through.