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5 from 1 vote

Sheet Pan Honey Garlic Chicken and Veggies

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.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 4
Calories: 452kcal
Author: Rachel Oostdyk

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 9x13” 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

Pair this dish with a side of rice, quinoa, or a simple salad, if desired.
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.

Nutrition

Calories: 452kcal | Carbohydrates: 54g | Protein: 33g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 83mg | Sodium: 54mg | Potassium: 622mg | Fiber: 6g | Sugar: 14g