Honey Garlic Chicken Veggies (Printable Version)
Tender chicken glazed with honey garlic sauce roasted with a colorful medley of vegetables.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
→ Honey Garlic Sauce
05 - 3 tablespoons honey
06 - 3 tablespoons low-sodium soy sauce (gluten-free if needed)
07 - 2 tablespoons olive oil
08 - 4 garlic cloves, minced
09 - 1 tablespoon apple cider vinegar
10 - ½ teaspoon crushed red pepper flakes (optional)
→ Vegetables
11 - 2 cups broccoli florets
12 - 2 cups baby carrots, halved lengthwise
13 - 1 red bell pepper, sliced
14 - 1 yellow bell pepper, sliced
15 - 1 small red onion, sliced
16 - 2 tablespoons olive oil
17 - ½ teaspoon salt
18 - ¼ teaspoon black pepper
# How to Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a small bowl, whisk together honey, soy sauce, 2 tablespoons olive oil, minced garlic, apple cider vinegar, and crushed red pepper flakes. Set aside.
03 - Place chicken breasts on one side of the prepared pan. Drizzle with 1 tablespoon olive oil, then season both sides with kosher salt and black pepper.
04 - Arrange broccoli, carrots, bell peppers, and red onion on the other side of the pan. Drizzle with 2 tablespoons olive oil, season with salt and black pepper, then toss gently to coat.
05 - Spoon half of the honey garlic sauce over the chicken breasts, reserving the remainder for serving.
06 - Roast for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized, stirring vegetables halfway through.
07 - Remove from oven and let chicken rest for 5 minutes before slicing.
08 - Drizzle reserved honey garlic sauce over chicken and vegetables before serving.
# Expert Tips:
01 -
- One pan means one cleanup, and honestly that alone makes weeknight cooking feel less like a chore.
- The honey garlic sauce creates this glossy, addictive coating that makes even the skeptics at your table ask for seconds.
- Everything roasts at once, so you're not juggling multiple pots or staggering cook times.
02 -
- Don't crowd your pan, or your vegetables will steam instead of roast and you'll miss out on that caramelized, golden-brown magic.
- Stirring vegetables halfway through makes the difference between some pieces charred and others pale, so don't skip it even though you're tired.
- Reserve that extra sauce and add it at the very end, not during roasting, so it stays vibrant and doesn't reduce down to nothing.
03 -
- Pat your chicken dry before seasoning so it browns better instead of steaming, and this small step makes a noticeable difference in texture.
- If your oven runs hot, start checking the chicken at twenty-two minutes instead of twenty-five to avoid any dry spots.