Sheet Pan Honey Soy and Garlic Chicken with Veggies
Why this recipe works so well: One simple sauce mixture (made with pantry staples) doubles as both a flavor-boosting marinade and a delicious serving sauce. These Honey-baked chicken thighs come with a side of roasted veggies that taste so dang good you’ll forget they’re healthy for you!
Honey, Soy, and Garlic Chicken
Do you have some honey, soy sauce, garlic, apple cider vinegar, and some red pepper flakes? That’s all it takes to create an amazing honey garlic chicken marinade. Reserve some of the marinade, and later you’ll use it to create a honey-garlic ‘serving “drizzling” sauce that tastes amazing on the chicken and roasted vegetables. A simple and delicious dinner everyone will enjoy.
The flavors of sweet honey and savory soy sauce can be overpowering, so the splash of apple cider vinegar is important to cut or ‘balance’ the sauce; then a pinch of red pepper flakes gives just a little ‘kick’ to it all. I’m talking fireworks of fabulous flavor in your mouth!
Substitutions: Garlic powder will work great if you don’t have fresh- use two teaspoons of powder in place of the fresh garlic in this recipe below. Also, I’m addicted to Weber’s Kickin’ Chick’n seasoning (which has red pepper flakes in it), so I substituted this seasoning blend for the red pepper flakes, which is what is shown in the picture below.
Plus, this sheet pan dinner comes with a side of roasted broccoli, carrots, and chickpeas (roasted veggies are THE BEST btw). This combo of veggies provides plenty of vitamins, minerals, and fiber, and is roasted with healthy olive oil (and optional butter, but I’ll mention that in a bit).
How to make Roasted Chicken Thighs and Veggies
The bone-in, skin-on chicken thighs and carrots need to start baking first since they take the longest amount of time. Later, we’ll add the faster cooking broccoli and chickpeas so they don’t overcook.
All the veggies are lightly tossed with olive oil and seasoned with salt and pepper before being placed in the sheet pan. When the chicken and veggies are done, you’ll get to drizzle the whole pan with an amazing drizzling sauce made from the marinade! It really sets this recipe apart and makes it so tasty.
Cleanup from this recipe is so easy if you cover your sheet pan with foil. I love just peeling it off, throwing it away, and I’m done!
The secret weapon you should always have on hand: Herbed Butter
The last time I made Sheet Pan Honey Baked Chicken Thighs with Veggies, I chose to add a few pats of herbed butter while it was roasting. You can see the butter in the pan below before it melted. I always keep some simple homemade herbed butter on hand in my fridge (aka compound butter). It’s my secret weapon that I use all the time to make my food taste gourmet!
Honey Soy and Garlic Glaze
While this sheet pan dinner is roasting in the oven, you’ll create a fantastic glaze or ‘drizzling’ sauce with the other half of the marinade that was set aside at the beginning. By mixing in a slurry of cold water and cornstarch, our glaze will thicken and reduce with heat.
You can make this sauce on the stovetop in a small pan or in the microwave!
To make the sauce in the microwave, first add the marinade mixture to a microwave-safe container (this must be marinade that DID NOT have any chicken in it). Heat it on medium-high until very hot, then add the cornstarch slurry while stirring constantly. Continue cooking the sauce until it boils and reaches a thick, syrup-like consistency. The stovetop instructions are included in the recipe below.
Frequently Asked Questions
How long should I marinate the chicken?
This chicken can be marinated for 30 minutes for a nice flavor. It can be left in the fridge for up to 9 hours. I like it best when I put it in the fridge in the morning and then bake it that evening, but this is not necessary.
Can I substitute boneless, skinless chicken thighs or chicken breasts?
Yes definitely! They will cook faster than the bone-in, skin-on chicken thighs the recipe is written for. If you want to use this substitution, I would get the carrots roasting first, then add the chicken to the baking sheet with the broccoli and chickpeas. Just always practice safety and check the internal temp of the chicken to ensure it has cooked to the proper safe temperature- 165 degrees F.
Can I substitute the vegetables?
You can substitute any vegetables you like! Remember that different vegetables will need different cooking times. Root vegetables like carrots, parsnips, potatoes, etc., need more time to roast than bell peppers, peas, and onions.
Remember, the smaller you dice or cut something, the faster it will cook. So keep that in mind if you need to make any substitutions, it may help this chicken dinner finish cooking altogether at the same time.
What to pair with Honey Soy and Garlic Chicken with Veggies
A light tomato cucumber salad and some garlic cheddar biscuits are fantastic additions that pair perfectly with Honey Soy and Garlic Chicken with Veggies. I made them both ahead of time, and they held up very well in the fridge until I was ready to serve the chicken and veggies.
A pasta salad or coleslaw salad would also be a great addition to balance out this hearty chicken and veggies meal. What sort of drinks would go well with this meal? I’d wash it all down with some strong lemonade!
I know you’ll love this recipe! But can you do me a huge favor and give it a star rating below in the comments? That will help future readers know this recipe is a winner! Thank you!
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Sheet pan Honey-Baked Chicken Thighs with veggies
- Total Time: 55 minutes
- Yield: 5–6 servings 1x
Description
A delicious honey-garlic chicken marinade flavors the chicken, then doubles as a glaze to drizzle over hot roasted chicken thighs and veggies. A simple ‘one-pan’ or ‘sheet-pan’ dinner that everybody loves!
Ingredients
Honey Garlic Chicken Marinade
- 1/3 cup honey
- 1 and 1/2 tablespoons soy sauce
- 4 cloves of garlic, minced or pressed
- 1 tablespoon cider vinegar
- 1/4 teaspoon crushed red pepper (or Weber’s Kickin’ Chick’n seasoning)
Chicken and Veggies
- 5–6 bone-in, skin-on chicken thighs
- 2.5 tablespoons olive oil, divided
- 1 tsp salt
- 1/2 teaspoon pepper
- 2 cups sliced carrots
- 4 cups chopped broccoli
- 1 cup canned chickpeas
- 1 teaspoon cornstarch
- 1 teaspoon water
Instructions
- Stir together the honey, soy sauce, garlic, vinegar, and crushed red pepper (or your favorite chicken seasoning) in a small mixing bowl. Pour half of the mixture into a large gallon-size Ziplock bag and set the rest aside.
- Place the chicken thighs into the bag, press out as much air as you can, then seal the bag. ‘Smoosh’ the chicken and marinade around to coat the chicken as much as possible inside the bag. Refrigerate the chicken for at least 30 minutes (the longer the better).
- Set your oven to 400°F. Line a large rimmed baking sheet with foil and spray it with cooking spray. Place the marinated chicken thighs on one side of the tray (skin side up) and discard the bag and marinade. Mix the sliced carrots and 1 tablespoon olive oil, then place them onto the other side of the baking sheet. Bake for 15 minutes, then remove from the oven and stir the carrots.
- Combine the broccoli, chickpeas, and the remaining 1.5 tablespoons of olive oil. Pour them over the chicken and carrots in the pan and arrange them so they are not sitting directly over the top of the chicken, but around the sides. Season the entire pan with salt and pepper. Bake until the vegetables are tender and the chicken reaches 165°F in the thickest parts, 15 to 18 minutes. Remove from the oven.
- Whisk cornstarch and water in a small bowl, then whisk in the remaining honey and soy sauce mixture. Pour the mixture into a small saucepan and bring to a simmer over medium heat, whisking constantly. Simmer about two minutes, or until the mixture becomes thickened. Drizzle over the honey-baked chicken thighs and veggies and serve.
- Prep Time: 20
- Cook Time: 35
- Category: dinner
- Method: bake
- Cuisine: American
