One Pan Honey Garlic Chicken and Veggies

This One Pan Honey Garlic Chicken and Veggies is a quick, flavorful, and hands-off dinner perfect for busy nights. Juicy chicken thighs roast in a sweet and savory honey garlic sauce alongside tender-crisp vegetables, all in one pan for easy cleanup.

Why You’ll Love This Recipe

• Minimal prep, one-pan dinner
• Sweet, savory, and garlicky flavor
• Healthy and balanced with protein and vegetables
• Perfect for meal prep or family dinners
• Quick cleanup, no extra dishes

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 cup honey
• 3 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 teaspoon apple cider vinegar
• 2 cups broccoli florets
• 1 cup baby carrots
• 1 red bell pepper, sliced
• Optional garnish: sesame seeds, chopped parsley

Step-by-Step Instructions

1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
2. In a small bowl, whisk together honey, minced garlic, soy sauce, and apple cider vinegar.
3. Season chicken thighs with salt, pepper, garlic powder, and paprika.
4. Arrange chicken on the prepared baking sheet and scatter broccoli, carrots, and bell pepper around the chicken.
5. Drizzle half of the honey garlic sauce over the chicken and vegetables. Reserve the rest for later.
6. Bake for 20–25 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender.
7. Remove from oven and drizzle with the remaining sauce.
8. Garnish with sesame seeds and parsley. Serve immediately.

Tips & Variations

• Swap vegetables: zucchini, snap peas, or cauliflower work well
• Use chicken breasts if preferred, adjust cooking time
• Add red pepper flakes for a spicy kick
• Marinate chicken in sauce for 30 minutes for extra flavor
• Serve over rice or quinoa for a complete meal

Storage & Freezer Instructions

• Store leftovers in an airtight container in the refrigerator for up to 4 days
• Reheat in a skillet or oven to maintain crispy edges
• Add a splash of sauce or water to prevent dryness
• Freezing is possible for up to 2 months, thaw overnight in the fridge
• Best enjoyed fresh for optimal texture and flavor

Serving & Pairing Ideas

• Serve over steamed jasmine or brown rice
• Pair with roasted or sautéed vegetables for extra color
• Drizzle with extra honey garlic sauce for more flavor
• Garnish with sesame seeds and fresh parsley
• Serve with a side salad for a lighter meal

Frequently Asked Questions

Can I make this with chicken breasts?

Yes, but baking time may be shorter, around 18–20 minutes, depending on thickness.

Can I use frozen vegetables?

Yes, but slightly reduce baking time or add them halfway to avoid overcooking.

Is this recipe gluten-free?

Yes, use tamari or gluten-free soy sauce.

Can I make this ahead of time?

Yes, assemble the chicken and veggies in advance and store in the fridge. Bake when ready to eat.

Ready to Make It?

This One Pan Honey Garlic Chicken and Veggies is sweet, savory, and effortlessly delicious. Perfect for busy weeknights, it’s a one-pan meal that saves time and delivers flavor. Save it now for a hassle-free, family-friendly dinner.

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