Sheet Pan Honey Garlic Chicken and Vegetables

This Sheet-Pan Hot Honey-Garlic Chicken and Vegetables is your new secret weapon for getting a dinner on the table that tastes like you ordered takeout, but comes together faster and with way less fuss. It’s vibrant, it’s balanced, and the cleanup is an absolute dream.

Why This Recipe Works

This isn’t just another sheet pan recipe; a few key details make it truly special and consistently delicious.

• The Sizzle is Everything: Preheating your baking sheet until it’s screaming hot is a game-changer. It gives the chicken and vegetables a beautiful sear the moment they hit the pan, locking in juices and creating a wonderful texture that you just can’t get by starting with a cold pan.
• Bold, Balanced Flavors: The glaze hits all the right notes—savory tamari, sweet honey, a little kick from sriracha, and aromatic depth from fresh garlic and ginger. It’s a simple combination that tastes incredibly complex.
• Minimal Cleanup, Maximum Reward: Everything comes together on one pan. You don’t even have to wash the mixing bowl between steps! It’s the perfect meal for those nights when you want something amazing without facing a sink full of dishes.

Your Ingredient Checklist

Here’s what you’ll need to pull this delicious meal together. The beauty of this recipe is its flexibility, so don’t be afraid to make small swaps based on what you have!

• Low-Sodium Tamari or Soy Sauce: Tamari is my go-to because it’s typically gluten-free, but low-sodium soy sauce works perfectly too. The key is that savory, umami-rich flavor.
• Honey: This provides the “sweet” in our sweet-and-savory glaze and helps create that beautiful caramelization.
• Sriracha: Just a touch for a gentle warmth. Feel free to add more if you like it spicy!
• Boneless, Skinless Chicken Thighs: Thighs are fantastic here because they stay incredibly juicy, but you can definitely substitute chicken breast if you prefer. Just be sure to cut it into uniform 1-inch chunks.
• Garlic & Ginger: Fresh is always best for that punchy, aromatic flavor. The recipe calls for 5 cloves of garlic, and trust me, it works!
• Bell Peppers: I love using red and yellow for a beautiful rainbow of color, but any color will do.
• Sugar Snap Peas: These add a lovely, crisp sweetness. Make sure to remove the tough string that runs along the side for the best texture.
• Scallions: We use the whole thing! The whites get roasted for a mellow onion flavor, and the greens are used as a fresh, sharp garnish.
• Toasted Sesame Oil: This finishing oil has a rich, nutty flavor that is absolutely essential. A little goes a long way.
• Cilantro & Toasted Sesame Seeds: These garnishes bring a final touch of freshness and texture that ties everything together.

Step-by-Step Instructions

1. Get your oven and pan ready to go. Place a large rimmed baking sheet on the center rack of your oven and preheat it to 425°F. Don’t skip this step—a hot pan is the key to success!
2. While the oven heats, whisk together your glaze. In a small bowl, combine the tamari, honey, toasted sesame oil, minced garlic, grated ginger, and sriracha. Keep whisking until the honey dissolves and everything is one cohesive, glossy sauce.
3. Get your ingredients prepped and ready. Cut your chicken and veggies into uniform, bite-sized pieces. For the scallions, slice the dark green tops for later and cut the lighter parts into 2-inch pieces to be roasted.
4. Time for the first roast. Put the chicken chunks in a large mixing bowl and pour about half of the glaze over them, tossing to coat every piece. Carefully pull the hot baking sheet from the oven and spread the chicken out in a single layer. Roast for 12-15 minutes. You’re looking for the edges to start browning.

5. Now for the veggies. While the chicken is in the oven, add the bell peppers, snap peas, and scallion whites to that same bowl (no need to wash!). Pour the rest of the glaze over top and toss well.
6. Once the chicken has had its first roast, pull the pan from the oven and add the glazed vegetables, spreading everything into an even layer. Pop it back in the oven for another 10-12 minutes.
7. It’s ready when the chicken is cooked through (165°F on a thermometer) and the vegetables are perfectly tender-crisp. Garnish generously with the fresh cilantro, sliced scallion greens, and a sprinkle of toasted sesame seeds. Serve hot!

Expert Tips for Success

• Don’t Crowd the Pan: If your baking sheet looks too full after adding the vegetables, it’s better to use two separate pans. Crowding will cause the ingredients to steam instead of roast, and you’ll miss out on that delicious caramelization.
• Substitutions are Welcome: This recipe is a great template. Try swapping the snap peas for broccoli florets, asparagus, or sliced zucchini. No honey? Maple syrup works well too.
• Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can use the microwave, but for the best texture, I recommend spreading it on a baking sheet and warming it in a 350°F oven for a few minutes.

Serving & Pairing Ideas

This dish is a complete meal on its own, but it’s absolutely fantastic served over a bed of fluffy jasmine rice or healthy quinoa to soak up any extra pan sauce. For a simple side, a cool cucumber salad would be a refreshing contrast.

It’s the perfect meal for a busy weeknight, but it’s also special enough to serve for a casual weekend dinner with friends. Pair it with a crisp lager, a chilled glass of Riesling, or a simple iced green tea.