Sheet Pan Honey Garlic Chicken and Veggies
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This Sheet Pan Honey Garlic Chicken and Veggies is the perfect easy and flavorful meal! With tender chicken, roasted potatoes, and crisp asparagus, all coated in a sweet and savory honey garlic sauce, this dish comes together in just one pan, perfect for busy weeknights.
If you love simple yet flavorful sheet pan meals, try my sheet pan chicken fajitas next.
Some nights, I don’t want to deal with a ton of dishes, and sheet pan honey garlic chicken and veggies is the perfect solution!
It’s simple, flavorful, and made with ingredients I usually have on hand. The honey garlic glaze is what really elevates the whole dish, and I can’t wait to share how easy it is to make!
Why You’ll Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this chicken and veggies sheet pan:
Ingredient Notes
Fingerling Potatoes. These little gems roast up beautifully—crispy on the edges, creamy inside. Halving them helps them cook evenly and get that golden crunch. Bonus: they’re a great source of fiber and potassium!
Olive Oil. Helps everything roast to perfection while adding a dose of heart-healthy fats. Avocado oil works great here as well.
Chicken Breast. Cut into bite-sized pieces so it cooks quickly and stays juicy. Lean, high in protein, and super versatile.
Asparagus. Fresh, crisp, and packed with vitamins. Roasting it brings out its natural sweetness and keeps a bit of that signature crunch.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Use broccoli, bell peppers, or green beans instead of asparagus.
Add a pinch of red pepper flakes for extra heat.
Try shrimp or tofu instead of chicken for a different twist.
How to Make Sheet Pan Chicken and Veggies: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with the exact ingredients in the printable recipe card below.
Step 1: Preheat the oven to 425°F and line a 9×13” or larger baking sheet with parchment paper.
Step 2: Add the halved potatoes to 1/3 of the baking sheet. Drizzle with 1 tbsp olive oil and season with garlic powder, onion powder, 1 tsp salt, 1 tsp pepper, and 1 tsp paprika. Toss to coat and spread evenly. Bake for 10-15 minutes, until the potatoes begin to soften. Remove from the oven.
Step 3: In a bowl, toss the chicken with 1 tbsp olive oil, 1 tsp salt, 1 tsp pepper, honey, minced garlic, 1 tsp paprika, and thyme. Spread the chicken in the center of the baking sheet in an even layer.
Step 4: Place the asparagus on the remaining third of the baking sheet. Drizzle with the remaining olive oil and season with salt and pepper. Lay lemon slices over the asparagus.
Step 5: Bake for 20-25 minutes until the chicken is fully cooked and reaches 165°F on a thermometer. For extra crispiness, broil for 1-2 minutes, observing to avoid burning.
Step 6: Remove from the oven and garnish with fresh parsley. Enjoy!
Recipe Tips and Tricks
Use a large baking sheet to ensure everything is spread out for even cooking.
Overcrowding the pan can lead to steaming instead of roasting.
If using different vegetables, adjust the cooking time as needed.
Frequently Asked Questions
Yes! Chicken thighs add extra flavor and remain juicy when roasted.
You can prep the ingredients and store them in the fridge until ready to bake.
You can substitute with green beans, Brussels sprouts, or any veggie you love!
I hope you love this sheet pan veggies and chicken. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
More Quick and Easy Dinner Recipes
Sheet Pan Honey Garlic Chicken and Veggies
Ingredients
- 1 lb fingerling potatoes halved
- 3 tbsp olive oil
- 2 ½ tsp salt
- 2 ½ tsp pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp paprika
- 1 lb chicken breast cut into bite-sized pieces
- 1 tsp dried thyme
- 2 tbsp honey
- 1 tbsp garlic minced
- 1 lb asparagus trimmed
- 1 lemon
- 2 tbsp fresh parsley
Instructions
- Preheat the oven to 425°F and line a 9×13” or larger baking sheet with parchment paper for easy cleanup.
- Add the potatoes to ⅓ of the baking sheet. Drizzle with 1 tbsp olive oil and season with garlic powder, onion powder, 1 tsp salt, 1 tsp pepper, and 1 tsp paprika. Toss to coat and spread in an even layer.
- Bake in the oven for 10 to 15 minutes, or until the potatoes begin to become tender. Remove from the oven.
- In a bowl, toss the chicken with 1 tbsp olive oil, 1 tsp salt, 1 tsp pepper, honey, minced garlic, 1 tsp paprika, and thyme. Add the chicken to the middle of the baking sheet and spread in an even layer.
- Add the asparagus to the remaining third of the baking sheet. Spread in an even layer, drizzle with the remaining olive oil, and season with salt and pepper. Lay lemon slices over the asparagus.
- Bake for 20 to 25 minutes, or until the chicken is cooked through. The chicken should reach 165°F on a thermometer when done. Broil for 1 to 2 minutes, being careful not to burn it.
- Remove from the oven and garnish with fresh parsley. Enjoy!
Notes
Nutrition
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data