This Honey Garlic Chicken with Roasted Vegetables recipe is your new weeknight hero! It’s incredibly flavorful, surprisingly simple, and a complete meal all on one pan. Perfect for busy evenings, this dish will quickly become a family favorite.
Key Ingredients & Substitutions:
- Chicken: Use boneless, skinless chicken thighs or breasts. Thighs stay juicier!
- Vegetables: Broccoli, bell peppers, carrots, or zucchini work great. Feel free to use your favorites or what’s in season.
- Honey: Any type of honey works. Maple syrup can be a decent substitute if you’re out.
- Garlic: Fresh garlic is best, but granulated garlic powder can work in a pinch (use about 1/2 teaspoon per clove).
- Soy Sauce: Low sodium is preferred. Tamari works for a gluten-free option.
Ingredients:
For the Honey Garlic Sauce:
* 1/2 cup honey
* 1/4 cup low-sodium soy sauce
* 2 tablespoons apple cider vinegar
* 4 cloves garlic, minced
* 1 teaspoon grated fresh ginger (optional, but recommended!)
* 1/2 teaspoon black pepper
For the Chicken & Vegetables:
* 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
* 4 cups mixed vegetables (e.g., 2 cups broccoli florets, 1 bell pepper sliced, 2 carrots sliced)
* 1 tablespoon olive oil
* Salt and pepper to taste
* Fresh parsley or green onions for garnish (optional)
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 4
- Calories per serving: Approximately 450 calories (varies based on ingredients)
- Tools Needed: Large baking sheet, mixing bowls, whisk
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This prevents sticking and makes washing up a breeze.
2. Make the Honey Garlic Sauce
In a medium bowl, whisk together the honey, soy sauce, apple cider vinegar, minced garlic, grated ginger (if using), and black pepper. Set aside about 1/4 cup of this sauce for drizzling later.
3. Coat the Chicken and Vegetables
In a large bowl, combine the chicken pieces and mixed vegetables. Drizzle with olive oil and toss to coat lightly. Pour the remaining honey garlic sauce over the chicken and vegetables and toss until everything is well coated.
4. Arrange on Baking Sheet
Spread the chicken and vegetables in a single layer on your prepared baking sheet. Make sure not to overcrowd the pan; this helps the vegetables roast instead of steam. If your pan is too small, use two.
5. Roast to Perfection
Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Halfway through, you can give everything a gentle stir to ensure even cooking.
6. Serve and Enjoy!
Remove from the oven and drizzle with the reserved 1/4 cup of honey garlic sauce. Garnish with fresh parsley or green onions if desired. This Honey Garlic Chicken with Roasted Vegetables is fantastic served on its own or with a side of rice.
Storage Instructions:
Store any leftover Honey Garlic Chicken with Roasted Vegetables in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm in the microwave or in a pan on the stovetop until heated through.
Frequently Asked Questions (FAQ):
- Can I use chicken breasts instead of thighs?
Yes, boneless, skinless chicken breasts work well. Cut them into similar 1-inch pieces. - What other vegetables can I use?
Brussels sprouts, chopped sweet potatoes, or cauliflower are all great additions to this one-pan meal. - Can I prepare this dish ahead of time?
You can chop your chicken and vegetables a day in advance. Prepare the sauce, but don’t mix everything until just before baking. - How do I know the chicken is cooked through?
Chicken is fully cooked when its internal temperature reaches 165°F (74°C). - My sauce isn’t thickening. What can I do?
The sauce thickens slightly as it roasts and cools. For a thicker sauce, you can simmer the reserved 1/4 cup sauce with a teaspoon of cornstarch mixed with water for a minute or two on the stovetop. - Is this recipe spicy?
No, this recipe is not spicy. The ginger adds flavor but not heat. You can add a pinch of red pepper flakes if you like a little kick.