Save to Pinterest Last Tuesday, I came home exhausted to a nearly empty fridge and pulled together this honey garlic chicken in about ten minutes flat. The way my whole apartment filled with that sweet savory aroma made me forget I was tired at all. My roommate wandered in from her room asking what smelled so incredible, which pretty much sealed the deal for me. Sometimes the simplest meals become the ones we keep coming back to.
I made this for my sister when she was recovering from surgery and couldnt stand for long periods. She called me two days later asking for the recipe because her husband had requested it three nights in a row. Theres something about tender chicken and roasted vegetables coated in that glossy sauce that feels like comfort food but still looks impressive.
Ingredients
- Boneless chicken breast or thighs: Cut into uniform bite sized pieces so everything cooks at the same speed
- Red and yellow bell peppers: They add sweetness and beautiful color contrast on the pan
- Sugar snap peas and asparagus: These stay crisp tender and hold up beautifully to roasting
- Red onion wedges: They become sweet and slightly charred in the high heat
- Baby carrots: Halve them lengthwise so they roast evenly instead of staying raw in the middle
- Honey: Creates that gorgeous sticky glaze that caramelizes in the oven
- Low sodium soy sauce: Gives the sauce depth and umami without overpowering the honey
- Olive oil: Helps everything roast evenly and prevents sticking
- Fresh garlic: Minced finely so it distributes through the sauce evenly
- Freshly grated ginger: Adds warmth and complements the honey perfectly
- Rice vinegar: Cuts through the sweetness and adds brightness
- Fresh parsley or cilantro: Sprinkle on at the end for fresh color and flavor
- Toasted sesame seeds: Optional but adds such a nice nutty finish
Instructions
- Get your oven ready:
- Preheat to 220°C (425°F) and line a large sheet pan with parchment paper for effortless cleanup later.
- Whisk together the sauce:
- In a medium bowl, combine honey, soy sauce, olive oil, garlic, ginger, vinegar, and pepper until smooth.
- Coat the chicken:
- Add chicken pieces to the sauce and toss well to coat every surface.
- Prep your vegetables:
- Slice the peppers, trim the snap peas and asparagus, wedge the onion, and halve the carrots.
- Arrange everything on the pan:
- Spread chicken and vegetables in a single layer and drizzle any remaining sauce over the top.
- Roast until caramelized:
- Bake for 20 to 25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender.
- Finish with garnish:
- Sprinkle with fresh herbs and sesame seeds, then serve hot over rice if you like.
Save to Pinterest This recipe has become my go to for dinner guests because I can prep everything ahead and just pop it in the oven when they arrive. Last month I served it to friends who claimed they hated asparagus and they went back for seconds of the vegetables specifically. Sometimes the right preparation method completely changes how people feel about ingredients.
Making It Your Own
Ive discovered that broccolini works beautifully here, and zucchini adds nice bulk in summer. The sauce is forgiving enough that you can adjust the honey to soy ratio depending on your mood. Sometimes I add a pinch of red pepper flakes when I want a little heat.
Meal Prep Magic
This reheats surprisingly well for lunch the next day, though I recommend storing the garnish separately. The vegetables lose a bit of their crispness but the flavors actually develop more depth overnight. I pack it over pre cooked rice in glass containers and my coworkers always ask what Im eating.
Serving Suggestions
A simple cucumber salad with rice vinegar dressing cuts through the sweetness nicely. Steamed jasmine rice lets the flavors shine without competing. Sometimes I just serve it with warm naan for scooping up all that sauce.
- Squeeze fresh lime juice over the top right before serving
- Toast your sesame seeds in a dry pan for extra nutty flavor
- Double the sauce recipe if you love extra drizzle
Save to Pinterest Theres something deeply satisfying about a complete meal that comes together with so little effort but tastes like you spent hours on it. I hope this becomes one of those recipes you turn to again and again.
Questions & Answers About This Recipe
- → Can I use chicken thighs instead of breast?
Yes, absolutely. Chicken thighs work wonderfully and tend to stay juicier during roasting. They may require an extra 5 minutes of cooking time, so check that the internal temperature reaches 165°F (74°C).
- → What vegetables can I substitute?
This dish is very flexible. Zucchini, broccoli, green beans, mushrooms, and cherry tomatoes are excellent alternatives. Choose vegetables with similar cooking times and cut them to uniform sizes for even roasting.
- → How do I make this gluten-free?
Simply replace the soy sauce with tamari or certified gluten-free soy sauce. All other ingredients are naturally gluten-free. Always check your labels for cross-contamination warnings if you have celiac disease.
- → Can I prepare this ahead of time?
Yes, you can marinate the chicken in the sauce for up to 4 hours in advance. Prep your vegetables separately and store in the refrigerator. Assemble on the sheet pan right before roasting for best results.
- → How do I prevent the vegetables from drying out?
Toss everything together with the sauce before roasting to ensure even coating. Stir halfway through cooking to help redistribute the glaze. The honey sauce naturally caramelizes and keeps vegetables moist.
- → What should I serve with this dish?
Steamed jasmine rice, brown rice, or quinoa are excellent choices. For a lower-carb option, serve over cauliflower rice or with roasted potatoes. The glazed chicken and vegetables also work well over noodles or in lettuce wraps.