Honey Garlic Sheet Pan Chicken
An entire dinner on one pan: glazed honey garlic chicken with roasted broccoli and carrots. 40 minutes, one pan, zero stress.
Sheet pan dinners are the unsung heroes of weeknight cooking. This honey garlic chicken is sweet, sticky, savory, and roasted alongside perfectly tender vegetables — all on a single pan. That means dinner is on the table in under 40 minutes, and cleanup takes about 90 seconds. It's the kind of recipe that makes you feel like you have your whole life together, even on a Wednesday.
I developed this recipe during what I lovingly call 'the long Wednesday era' — that period when both my kids were in different evening activities, my husband worked late, and I needed to feed a hungry family between 5:45 and 6:15 PM exactly. Sheet pan dinners became my secret weapon, and this one quickly rose to the top of the rotation. The honey garlic glaze is sweet but balanced with soy sauce and a squeeze of lime, and it caramelizes beautifully on the chicken in the last few minutes under the broiler. The vegetables roast in the same delicious juices, picking up flavor as they cook. I've served this to picky toddlers and dinner-party adults and gotten the same reaction: please give me the recipe.
What you'll need
- 011.5 lbs boneless, skinless chicken thighs
- 021 large head broccoli, cut into florets
- 033 large carrots, peeled and sliced into thick coins
- 042 tablespoons olive oil
- 051/3 cup honey
- 063 tablespoons low-sodium soy sauce
- 074 cloves garlic, minced
- 081 tablespoon fresh ginger, grated
- 091 tablespoon rice vinegar
- 101 teaspoon sesame oil
- 111/2 teaspoon red pepper flakes (optional)
- 12Salt and pepper, to taste
- 13Sesame seeds and sliced scallions, for garnish
How to make it
- 1
Preheat the oven to 425°F and line a large sheet pan with parchment paper.
- 2
In a small bowl, whisk together the honey, soy sauce, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes.
- 3
Place the chicken thighs in a bowl and pour half the sauce over them. Toss to coat and let marinate for 10 minutes while you prep the vegetables.
- 4
Toss the broccoli and carrots with olive oil, salt, and pepper on the prepared sheet pan.
- 5
Push the vegetables to the edges and place the marinated chicken in the center.
- 6
Roast for 20 minutes, then brush the chicken with the remaining sauce.
- 7
Switch the oven to broil and broil for 3-5 minutes, until the chicken is glossy and caramelized. Watch carefully — broilers move fast.
- 8
Check that the chicken reaches an internal temperature of 165°F.
- 9
Garnish with sesame seeds and sliced scallions, and serve over rice or noodles.
Tips from the kitchen
- 01
Chicken thighs stay much juicier than breasts in a hot oven — use them if you can.
- 02
Cut your vegetables to similar sizes so they cook evenly.
- 03
If your vegetables are done before the chicken, just push them off to a plate and tent with foil.
- 04
Double the sauce and use half for serving — it's amazing drizzled over rice.
Frequently asked
Can I use chicken breasts?
Yes, but reduce cook time by about 5 minutes and check the internal temperature to avoid overcooking.
What if I don't have rice vinegar?
Apple cider vinegar or white wine vinegar both work fine as substitutes.
Is this kid-friendly?
Very. Just skip the red pepper flakes. My 5-year-old asks for this weekly.
