Savory Sheet Pan Honey Garlic Chicken

$- 4 bone-in, skin-on chicken thighs - 1/4 cup honey - 1/4 cup low-sodium soy sauce - 4 cloves garlic, finely minced - 1 tablespoon fresh ginger, grated - 1 tablespoon sesame oil - 1 teaspoon chili flakes (optional, for a spicy kick) - 2 cups broccoli florets - 1 cup baby carrots, thinly sliced - 1 bell pepper (red or yellow), sliced into strips - Salt and freshly ground black pepper to taste - Sesame seeds and chopped green onions for garnish For this recipe, I recommend using bone-in, skin-on chicken thighs. They stay moist and tender. You can swap them for skinless chicken breasts if desired, but they may dry out. Honey gives a sweet touch. If you prefer, you can use maple syrup instead. Low-sodium soy sauce helps control saltiness. Tamari can work as a gluten-free option. Fresh garlic and ginger add great flavor. If you lack fresh, try powdered versions, though fresh is best. For the veggies, feel free to use any you love. Zucchini or snap peas can work well, too. The honey garlic sauce is a star in this dish. It mixes sweet and savory perfectly. Honey adds a rich sweetness that balances the saltiness of soy sauce. Garlic brings depth and warmth, while ginger adds a bit of spice. If you add chili flakes, it gives a nice heat that wakes up the whole dish. This sauce coats the chicken and veggies, making every bite delicious. The caramelization that happens in the oven creates a lovely glaze, enhancing the overall flavor. Each element works together to create a meal that's not just tasty but also fun to make. {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This heat is key for cooking the chicken and veggies just right. Line a large sheet pan with parchment paper. This will help with easy cleanup later. Next, grab a medium mixing bowl. Combine 1/4 cup honey, 1/4 cup low-sodium soy sauce, 4 minced garlic cloves, 1 tablespoon grated ginger, and 1 tablespoon sesame oil. If you like heat, add 1 teaspoon of chili flakes. Whisk until mixed well. Now, take 4 bone-in, skin-on chicken thighs. Place them in a large zip-top bag or shallow dish. Pour half of your honey garlic mix over the chicken. Make sure every piece is covered. Seal the bag or cover the dish. Let it chill in the fridge for at least 30 minutes, or up to 2 hours for more flavor. While the chicken marinates, it’s time to prep the veggies. In a separate bowl, toss 2 cups of broccoli florets, 1 cup of thinly sliced baby carrots, and 1 sliced bell pepper with a drizzle of olive oil. Sprinkle with salt and fresh black pepper. Mix well to coat the veggies evenly. Once mixed, set the veggies aside. This step is important. Properly seasoned vegetables will add flavor and color to your sheet pan meal. After marinating the chicken, arrange the thighs on one side of the prepared sheet pan. Pour the rest of the marinade over the chicken. This adds extra flavor while baking. On the other side, spread the seasoned vegetables in a single layer. Avoid crowding them. Crowded veggies can steam instead of roast. Place the sheet pan in your hot oven. Bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C). The veggies need to be tender and slightly caramelized. For extra crispiness, switch to broil for the last 2-3 minutes. Keep an eye on it! You don’t want burnt chicken skin. Once done, take the pan out of the oven and let it rest for 5 minutes. Serve the chicken and veggies with any sauce left in the pan. For a nice touch, garnish with sesame seeds and chopped green onions. Enjoy your easy dinner delight! To make your chicken burst with flavor, marinate it well. Use half of the honey garlic sauce for the marinade. Seal your chicken in a bag and let it sit in the fridge. Aim for at least 30 minutes. If you have more time, let it marinate for up to 2 hours. This way, the flavors really soak in. When you use a sheet pan, keep your chicken and veggies separate. This helps them cook evenly. Spread the chicken on one side and the vegetables on the other. Make sure not to overcrowd the pan. This allows the heat to circulate and gives you that nice caramelization. Serve your honey garlic chicken with a side of rice or quinoa. Both add a nice touch to the meal. You can also pair it with a fresh salad for some crunch. For a garnish, sprinkle sesame seeds and chopped green onions on top. This adds flavor and makes the dish look great! Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes, but up to 2 hours for a deeper flavor infusion. This enhances the overall taste of the dish. Vegetable Variety: Feel free to mix and match your vegetables based on what's in season or available. Zucchini, snap peas, or bell peppers add a colorful twist! Check Chicken Temperature: Always use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Garnish for Presentation: Adding a sprinkle of sesame seeds and chopped green onions not only enhances the visual appeal but also adds a fresh crunch to your dish. {{image_4}} You can switch up the chicken thighs for other proteins. If you want a lighter meal, try chicken breasts. They cook faster, so reduce baking time by five to ten minutes. For a twist, use bone-in, skin-on chicken drumsticks. They stay juicy and flavorful. You can also use salmon fillets. Bake them for about 15 to 20 minutes. If you want to go meatless, try firm tofu. Cut it into cubes and marinate it just like the chicken. Feel free to mix in different vegetables based on what you have. Asparagus and green beans work well in spring. In the summer, add zucchini or cherry tomatoes. In the fall, sweet potatoes or Brussels sprouts are great choices. In winter, try root veggies like parsnips and turnips. Just remember to cut them to similar sizes. This ensures they cook evenly. You can easily change the honey garlic marinade for new tastes. For a citrus twist, add some orange or lime juice. If you want a richer flavor, add peanut butter to the mix. For a more savory kick, try adding miso paste instead of soy sauce. You can also play with herbs. Fresh herbs like thyme or rosemary add a nice touch. Just mix and match based on what you enjoy! To keep leftovers fresh, let the chicken cool. Place it in an airtight container. Make sure to add the veggies too. Store in the fridge for up to 3 days. If you have extra sauce, store it in a separate container. This keeps the flavors intact. When you’re ready to eat, preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Drizzle a little olive oil to keep it moist. Heat for about 15-20 minutes or until warm. This way, you get a nice crispy skin again. You can freeze this dish if you want to save it for later. Place cooled chicken and veggies in freezer-safe bags. Make sure to remove as much air as possible. You can freeze them for up to 3 months. When ready to eat, thaw in the fridge overnight. Reheat as mentioned above for the best taste. You can marinate the chicken for at least 30 minutes. This helps the flavors soak in. For a stronger taste, you can marinate it for up to 2 hours. Just keep it in the fridge during this time. Yes, you can prepare this dish ahead of time. Marinate the chicken and chop the veggies earlier in the day. Store them separately in the fridge. When you are ready to eat, just bake them together. This honey garlic chicken goes great with many sides. Here are some ideas: - Steamed rice - Quinoa - Garlic bread - Coleslaw - Mixed greens salad These sides add freshness and balance to the meal. In this article, we explored the ingredients and steps for making honey garlic chicken. We covered the right flavors, prep methods, and cooking tips to achieve great results. You learned about marinating, cooking veggies, and unique variations. Remember, you can swap proteins or veggies based on what you enjoy. Store leftovers correctly to keep them fresh. Use these tips to make tasty meals that impress. Enjoy your cooking adventure with honey garlic chicken!$

Savory Sheet Pan Honey Garlic Chicken

A delicious and easy one-pan meal featuring marinated chicken thighs and roasted vegetables, drizzled with a sweet and savory honey garlic sauce.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine American

Servings 4

Ingredients

4 pieces bone-in, skin-on chicken thighs
0.25 cup honey
0.25 cup low-sodium soy sauce
4 cloves garlic, finely minced
1 tablespoon fresh ginger, grated
1 tablespoon sesame oil
1 teaspoon chili flakes (optional, for a spicy kick)
2 cups broccoli florets
1 cup baby carrots, thinly sliced
1 piece bell pepper (red or yellow), sliced into strips
to taste salt
to taste freshly ground black pepper
for garnish sesame seeds
for garnish chopped green onions

Instructions

Begin by preheating your oven to 400°F (200°C). For easy cleanup, line a large sheet pan with parchment paper.
In a medium mixing bowl, combine the honey, soy sauce, minced garlic, grated ginger, sesame oil, and chili flakes. Whisk these ingredients together until they are well-blended and set aside.
Place the chicken thighs in a large zip-top plastic bag or a shallow dish. Pour half of the honey garlic marinade over the chicken, ensuring the thighs are well coated. Seal the bag or cover the dish and let the chicken marinate in the refrigerator for a minimum of 30 minutes, and up to 2 hours for a more robust flavor.
While your chicken is marinading, prepare the vegetables. In a separate bowl, toss the broccoli florets, sliced baby carrots, and bell pepper strips with a drizzle of olive oil, along with a sprinkle of salt and freshly ground black pepper. Mix until the vegetables are evenly coated and set aside.
After the chicken has marinated, arrange the chicken thighs on one side of the prepared sheet pan. Pour the remaining marinade over the top of the chicken, allowing it to soak in for added flavor.
On the opposite side of the pan, spread out the seasoned vegetables in a single layer, ensuring that they are not overcrowded for proper roasting.
Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken thighs reach an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.
For an extra crispy finish, switch your oven to broil during the last 2-3 minutes, watching closely to ensure the chicken skin does not burn.
Once cooked, remove the sheet pan from the oven and allow it to rest for about 5 minutes. Serve the chicken and vegetables, drizzled with any remaining sauce from the pan. To elevate your dish, garnish with a sprinkle of sesame seeds and chopped green onions just before serving.

Notes

For a spicier dish, add more chili flakes. Letting the chicken marinate longer enhances the flavor.

Keyword chicken, easy dinner, honey garlic, sheet pan