Sheet Pan Honey-Garlic Chicken & Roasted Veggies
Make Sheet Pan Honey-Garlic Chicken & Roasted Veggies, a Global dinner recipe with boneless, skinless chicken thighs, sweet potato, carrots. It has about 40 min, about 460 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
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Sheet Pan Honey-Garlic Chicken & Roasted Veggies is a Global dinner recipe that takes about 40 min, makes 4 servings, has about 460 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonSheet Pan Honey-Garlic Chicken & Roasted Veggies ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 large sweet potato
- 2 medium carrots
- 0.5 large red onion
- 3 cups broccoli florets
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 2 tbsp honey
- 1 tbsp soy sauce (or tamari for GF)
- 3 cloves garlic
- 0.5 tsp paprika
- 0.5 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley
How to make Sheet Pan Honey-Garlic Chicken & Roasted Veggies
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Cut the sweet potato and carrots into 1-inch cubes. Halve the red onion, then cut each half into 4-6 wedges. Cut the chicken thighs into 1-inch pieces.
- In a medium bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of honey, 1 tablespoon of soy sauce, 3 minced garlic cloves, 1/2 teaspoon of paprika, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the honey-garlic marinade.
- On the prepared baking sheet, combine the cubed sweet potato, carrots, onion wedges, and chicken pieces. Pour about two-thirds of the honey-garlic marinade over them, tossing everything well to ensure it's evenly coated.
- Spread the ingredients in a single layer on the baking sheet. Roast for 20 minutes, allowing the chicken to start cooking and the root vegetables to soften.
- Remove the baking sheet from the oven. Add the 3 cups of broccoli florets and 1 cup of cherry tomatoes to the sheet. Pour the remaining marinade over these new additions, tossing gently to combine with the partly cooked ingredients.
- Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C), the broccoli is tender-crisp, and the sweet potatoes are fork-tender.
- Remove from the oven and let rest for a couple of minutes. Garnish with 2 tablespoons of fresh chopped parsley before serving hot.
Sheet Pan Honey-Garlic Chicken & Roasted Veggies FAQ
How do I make Sheet Pan Honey-Garlic Chicken & Roasted Veggies?
Make Sheet Pan Honey-Garlic Chicken & Roasted Veggies by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Sheet Pan Honey-Garlic Chicken & Roasted Veggies?
The main ingredients include boneless, skinless chicken thighs, sweet potato, carrots, red onion, broccoli florets. The full ingredient list is included on this page.
How long does Sheet Pan Honey-Garlic Chicken & Roasted Veggies take?
This recipe takes about 40 min, depending on prep speed and kitchen equipment.
How many calories are in Sheet Pan Honey-Garlic Chicken & Roasted Veggies?
Recipe Genius estimates about 460 calories per serving. Nutrition is estimated, so use your own labels when precision matters.