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Ultra close-up macro of sheet pan honey garlic chicken with roasted broccoli and potatoes
Jennifer Lewis

Sheet Pan Honey Garlic Chicken and Roasted Veggies

A vibrant, 30-minute all-in-one weeknight sheet pan dinner featuring juicy, caramelized bite-sized chicken breasts tossed in a sticky honey garlic sauce, roasted alongside crispy baby potatoes, tender charred broccoli florets, and sweet red bell peppers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner / One-Pan Meal
Cuisine: American / Healthy Comfort
Calories: 440
Ingredients Method Nutrition

Ingredients
  

For the Chicken & Fresh Veggies
  • 1 1/2 lbs boneless skinless chicken breasts cut into 1-inch bite-sized cubes (or boneless chicken thighs)
  • 1 lb baby red or Yukon gold potatoes halved or quartered into small 3/4-inch pieces
  • 3 cups broccoli florets cut into bite-sized pieces
  • 1 large red bell pepper seeded and cut into 1-inch chunks
  • 2 tbsp extra virgin olive oil for roasting vegetables
  • 1/2 tsp fine sea salt divided
  • 1/2 tsp black pepper freshly cracked
For the Sticky Honey Garlic Glaze
  • 1/3 cup clover honey pure raw clover or wildflower honey
  • 3 tbsp low-sodium soy sauce or coconut aminos for gluten-free
  • 4 cloves garlic minced finely
  • 1 tbsp apple cider vinegar for zesty balance
  • 1 tbsp olive oil
  • 1 tsp cornstarch whisked into sauce for thick glossy adherence
For Garnish & Serving
  • 1 tbsp toasted white sesame seeds for garnish
  • 2 tbsp fresh flat-leaf parsley finely minced
  • 3 cups cooked jasmine rice or brown rice optional, for serving

Method
 

Season & Par-Roast the Potatoes
  1. Preheat oven to 400°F (200°C). Line a large 18x13-inch rimmed baking sheet with parchment paper or heavy-duty foil for effortless cleanup.
  2. Toss halved baby potatoes with 1 tablespoon of olive oil, 1/4 teaspoon salt, and black pepper. Spread on one half of the baking sheet and roast for 10 minutes (giving them a head start so they cook through at the same time as the chicken and tender veggies).
Whisk Honey Garlic Sauce & Arrange Pan
  1. In a small bowl, whisk together the honey, low-sodium soy sauce, minced garlic, apple cider vinegar, 1 tablespoon olive oil, and cornstarch until smoothly blended.
  2. Remove the sheet pan from the oven. Arrange the cubed chicken breasts, broccoli florets, and red bell peppers across the remaining space on the pan in an uncrowded single layer.
  3. Generously brush or spoon the honey garlic glaze over the chicken cubes and drizzle the remaining sauce over the broccoli and peppers, tossing lightly to coat.
Roast to Sticky Caramelized Perfection
  1. Return the sheet pan to the oven and roast at 400°F (200°C) for 15 to 18 minutes until the chicken reaches 165°F (74°C) internally, the potatoes are fork-tender, and the broccoli florets have crispy browned edges.
  2. OPTIONAL BROIL FINISH: Switch the oven to broil on HIGH for 2 minutes to caramelize the honey garlic sauce into a sticky, bubbling amber glaze with charred blistered spots (watch closely!).
  3. Garnish generously with toasted sesame seeds and fresh minced parsley. Serve hot directly from the pan or spooned over fluffy steamed jasmine rice!

Nutrition

Serving: 1gCalories: 440kcalCarbohydrates: 46gProtein: 38gFat: 12gSaturated Fat: 2gCholesterol: 95mgSodium: 540mgPotassium: 890mgFiber: 5gSugar: 22gVitamin A: 1280IUVitamin C: 95mgCalcium: 65mgIron: 2.6mg

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