Name: Honey Garlic Chicken Sheet Pan Meal with Roasted Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 pounds boneless skinless chicken thighs; 2 cups broccoli florets; 2 large carrots, sliced; 1 medium zucchini, sliced; 1 small red onion, cut into wedges; 1/3 cup honey; 1/4 cup low sodium soy sauce; 4 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon paprika; 1/2 teaspoon black pepper; 1/2 teaspoon salt; 1 tablespoon cornstarch; 2 tablespoons water; 1 tablespoon fresh parsley, chopped

Description

Honey Garlic Chicken Sheet Pan Meal with Roasted Veggies is an easy one pan dinner made with juicy chicken, tender roasted vegetables, honey garlic sauce, broccoli, carrots, zucchini, and red onion for a flavorful weeknight meal the whole family will love.

Ingredients

1 1/2 pounds boneless skinless chicken thighs

2 cups broccoli florets

2 large carrots, sliced

1 medium zucchini, sliced

1 small red onion, cut into wedges

1/3 cup honey

1/4 cup low sodium soy sauce

4 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon paprika

1/2 teaspoon black pepper

1/2 teaspoon salt

1 tablespoon cornstarch

2 tablespoons water

1 tablespoon fresh parsley, chopped

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Instructions

1. Preheat the oven to 425°F and line a large sheet pan with parchment paper or lightly grease it.

2. In a medium bowl, whisk together the honey, soy sauce, garlic, olive oil, paprika, black pepper, and salt. In a small cup, stir the cornstarch and water together, then mix it into the sauce.

3. Place the chicken thighs in a large bowl or directly on the sheet pan. Add the broccoli, carrots, zucchini, and red onion. Pour most of the honey garlic sauce over everything and toss until well coated.

4. Spread the chicken and vegetables into a single layer on the sheet pan so they roast evenly.

5. Bake for 25 to 30 minutes, or until the chicken is cooked through and the vegetables are tender with browned edges.

6. If you want extra color, broil for 2 to 3 minutes at the end, watching closely so nothing burns.

7. Drizzle any reserved sauce over the pan, sprinkle with fresh parsley, and serve warm.

Notes

Cut the vegetables into similar-sized pieces so they roast evenly alongside the chicken.

Chicken thighs stay juicier than chicken breast in this recipe, but either can work if you watch the cooking time.

For even better browning, avoid overcrowding the sheet pan and use two pans if needed.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 20g
Sodium: 760mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 39g
Cholesterol: 135mg