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Sheet Pan Honey Garlic Chicken and Vegetables

Chicken, broccoli and carrots roasted on one pan and glazed in a sticky homemade honey garlic sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 6 servings

Ingredients
  

Chicken & Vegetables

  • 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 5 cups broccoli florets
  • 3 large carrots sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper

Honey Garlic Sauce

  • ⅓ cup honey
  • ¼ cup soy sauce
  • 3 garlic cloves minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions
 

  • Preheat oven: Heat oven to 425°F.
  • Season: Add chicken, broccoli, and carrots to a sheet pan. Toss with olive oil, garlic powder, salt, and pepper.
  • Roast: Bake for 15 minutes.
  • Make sauce: Whisk together honey, soy sauce, garlic, rice vinegar, and sesame oil. In a separate bowl, mix cornstarch and water. Stir into the sauce.
  • Combine: Remove the pan from the oven and pour the sauce over the chicken and vegetables. Toss to coat.
  • Finish baking: Return to the oven for 10–15 minutes, until the chicken is cooked through and the sauce is thick and caramelized.
  • Serve: Serve over rice.

Notes

Refrigerate leftovers in an airtight container up to 4 days. Tere's Tip: add pineapple chunks before the second bake for a sweet-and-savory twist.