Sheet Pan Honey Garlic Chicken

$- 4 boneless, skinless chicken thighs - 1/4 cup honey - 1/4 cup soy sauce (low sodium recommended) - 4 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon olive oil - 1 teaspoon sesame oil - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 cup baby carrots For this dish, I choose boneless, skinless chicken thighs. They stay juicy and tender as they cook. The honey and soy sauce mixture adds a sweet and savory flavor. Garlic and ginger bring a warm touch. Fresh vegetables like broccoli, red bell pepper, and baby carrots add color and crunch. - Chopped green onions - Sesame seeds Garnishes are a fun way to finish this meal. Chopped green onions give a bright taste. Sesame seeds add a nice crunch and look great on the plate. - Salt and pepper - Olive oil and sesame oil Salt and pepper are my go-to seasonings. They enhance all the flavors in the dish. Olive oil helps with cooking and adds richness. Sesame oil gives a unique nutty flavor to the meal. {{ingredient_image_1}} First, you need to preheat your oven to 400°F (200°C). This step warms the oven for even cooking. Next, grab a sheet pan and line it with parchment paper. This makes cleanup easy and keeps food from sticking. In a small bowl, whisk together these ingredients: honey, soy sauce, minced garlic, grated ginger, olive oil, and sesame oil. This mixture will give the chicken its sweet and savory flavor. Make sure it's well combined for the best taste. Pat the chicken thighs dry with a paper towel. Season both sides with salt and pepper. Then, place the chicken in a large bowl and pour about half of your honey garlic marinade over it. Coat the chicken well. Let it sit for 15-20 minutes. While the chicken marinates, prepare your vegetables. In another bowl, toss the broccoli, bell pepper, and baby carrots with the remaining marinade. Now, arrange the marinated chicken thighs on the sheet pan. Place the coated vegetables around the chicken. Make sure they are evenly spaced for even cooking. Bake everything in the preheated oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C), and the vegetables will be tender. If you want a nice char, you can broil the dish for the last 2-3 minutes. Keep a close watch to avoid burning. Once done, remove the pan from the oven and let it rest for a few minutes. Before serving, sprinkle the dish with chopped green onions and sesame seeds for a fresh finish. For the best chicken, marinate it for 15 to 20 minutes. This time allows the flavors to really soak in. If you leave it too long, the meat can become mushy. Always check the internal temperature to ensure perfect doneness. It should reach 165°F (75°C). Use a meat thermometer to be sure. Seasonal veggies can switch up your dish. In spring, add asparagus or snap peas. In summer, zucchini or corn work well. Fall favorites like Brussels sprouts or squash can also shine here. Choose what looks fresh at your market for the best taste. Lining the pan with parchment paper makes cleanup quick and easy. It prevents sticking and saves you time scrubbing. For leftover marinade, store it safely in a sealed container. You can keep it in the fridge for up to three days. Just remember, never reuse marinade that has touched raw chicken. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes or up to overnight in the refrigerator. This enhances the flavor and tenderness of the chicken. Use Fresh Ingredients: Fresh garlic and ginger provide a more robust flavor than their powdered counterparts. Whenever possible, opt for fresh to elevate your dish. Veggie Variations: Feel free to swap out the vegetables based on seasonal availability or personal preference. Zucchini, snap peas, or asparagus also work well in this dish. Check for Doneness: Always use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (75°C) for safe consumption. {{image_2}} If you want to switch up the protein, you have some great options. Chicken breast works well if you prefer less fat. Tofu is an excellent choice for a vegetarian dish. Use firm tofu for the best texture. Just press it to remove extra water and cut it into cubes. Marinate it like the chicken. This way, it soaks up all those lovely flavors. You can play with sauces to change the flavor. Teriyaki sauce adds a sweet and savory taste. It pairs nicely with the honey and garlic. BBQ sauce gives a smoky and tangy twist. Just remember to balance the sweetness. Mix sauces to find what you like best. This recipe is flexible, so feel free to get creative. Adding more veggies makes this dish even better. Snap peas add a nice crunch. Zucchini brings a soft texture and absorbs flavors well. Bell peppers can be mixed with different colors for a vibrant look. Just cut them into bite-sized pieces. Feel free to experiment with seasonal vegetables too. The more variety, the more fun your meal will be! To keep your honey garlic chicken fresh, store leftovers in the refrigerator. Place the chicken and veggies in a shallow container. Make sure to cover it tightly. This prevents air from getting in and keeps flavors intact. You can enjoy these leftovers for up to three days. For the best containers, use glass or BPA-free plastic. These materials work well for storage. They help keep your food safe and tasty. Avoid using metal containers, as they can react with the sauce. When it's time to eat again, you can easily reheat the chicken and veggies. The best way is to use the oven. Preheat your oven to 350°F (175°C). Place the dish on a baking sheet and cover it with foil. This keeps it from drying out. Heat for about 15-20 minutes or until warm. If you’re short on time, a microwave works too. Just place the food in a microwave-safe dish. Cover it loosely with a lid or wrap. Heat in short bursts of 1-2 minutes, stirring in between. This helps to warm everything evenly. If you want to save the dish for later, freezing is a great option. First, let the chicken and veggies cool completely. Then, place them in a freezer-safe bag or container. Squeeze out as much air as possible before sealing. This step helps prevent freezer burn. You can freeze the dish for up to three months. When you’re ready to enjoy it, defrost in the refrigerator overnight. For a quicker method, you can use the microwave. Set it to defrost and follow the instructions. After defrosting, reheat as mentioned above for the best results. Yes, you can use bone-in chicken. Just adjust the cooking time. Bone-in chicken takes longer to cook. Aim for 35-40 minutes or until it reaches 165°F (75°C). I love serving this dish with rice or quinoa. Both soak up the tasty sauce well. You can also pair it with a fresh salad for some crunch. This dish takes about 50 minutes to cook. You spend 20 minutes prepping and marinating the chicken. The baking time is around 25-30 minutes. To make this recipe gluten-free, use a gluten-free soy sauce. Many brands offer great options. Check the label to be sure. You can prepare the chicken and veggies ahead of time. Marinate them in the fridge for up to 24 hours. Cook just before serving for the best flavor. This blog post provided a simple and tasty recipe for Honey Garlic Chicken. You learned about the main ingredients, cooking steps, and tips to make the dish perfect. Remember to marinate your chicken well and choose fresh veggies for the best flavor. You can try different proteins and sauces for variety. Serving leftovers is easy, too. This dish is quick to make and a great way to enjoy healthy meals. Now, go ahead and try it out! You’ll love the flavors.$

Sheet Pan Honey Garlic Chicken

A delicious and easy sheet pan meal featuring marinated chicken thighs and colorful vegetables, all baked to perfection.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 thighs boneless, skinless chicken
0.25 cup honey
0.25 cup soy sauce
4 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon olive oil
1 teaspoon sesame oil
1 cup broccoli florets
1 red bell pepper sliced
1 cup baby carrots
2 green onions chopped (for garnish)
to taste sesame seeds (for garnish)
to taste salt and pepper

Instructions

Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.
In a small bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, olive oil, and sesame oil. This will be your marinade and sauce.
Pat the chicken thighs dry with a paper towel and season with salt and pepper on both sides.
In a large bowl, place the chicken and pour about half of the honey garlic marinade over it. Ensure the chicken is well-coated. Let it marinate for 15-20 minutes while you prepare the vegetables.
In another bowl, combine the broccoli, bell pepper, and baby carrots. Drizzle with the remaining honey garlic marinade and toss to coat.
Arrange the marinated chicken thighs on the prepared sheet pan, followed by the coated vegetables around them.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender.
Optional: For a slight char, broil the dish for the last 2-3 minutes, keeping an eye on it to prevent burning.
Remove the pan from the oven and let it rest for a few minutes. Then, sprinkle with chopped green onions and sesame seeds before serving.

Notes

For extra flavor, let the chicken marinate longer if time allows.

Keyword chicken, easy dinner, honey garlic, sheet pan