Description
This Honey Garlic Chicken and Vegetables Sheet Pan recipe is a wholesome, flavorful dinner that combines tender chicken breasts with roasted baby potatoes, broccoli, and carrots all coated in a sweet and savory honey garlic sauce. Roasting everything together on a single pan makes for an easy, hands-off meal with minimal cleanup, perfect for busy weeknights or meal prep.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts, sliced in half (about 2 pieces)
Vegetables
- 2 lbs baby potatoes, sliced into quarters (about 4 cups)
- 12 oz broccoli, cut into 1-inch florets (about 4 cups)
- 4 carrots, sliced into ¼ inch rounds (about 2 cups)
Sauce & Oil
- ¼ cup honey, melted
- 3 tablespoons tamari
- 2 tablespoons avocado oil, divided
- 2 cloves garlic, minced
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for roasting the chicken and vegetables.
- Prepare Sauce: In a small bowl, whisk together 1 tablespoon of avocado oil with the melted honey, tamari, and minced garlic until well combined.
- Toss Vegetables: Place the baby potatoes, broccoli florets, and carrot slices into a large mixing bowl. Add the remaining 1 tablespoon of avocado oil and half of the prepared honey garlic sauce. Mix thoroughly until all vegetables are evenly coated with the mixture.
- Initial Roast: Spread the coated vegetables evenly over a large sheet pan (approximately 12×17 inches) lined with silicone mat or parchment paper. Roast in the oven for 20 minutes, stirring once halfway through at the 10-minute mark to ensure even cooking.
- Add Chicken: After 20 minutes, stir the vegetables with a spatula and push them to the edges of the pan creating space in the center. Place the sliced chicken breasts in the cleared space and spoon a quarter of the remaining honey garlic sauce over the chicken. Use a brush to spread the sauce evenly over the chicken pieces.
- Final Roast: Return the sheet pan to the oven and bake for an additional 20-25 minutes. Stir the vegetables every 10 minutes to prevent sticking and promote even roasting. Bake until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Serve: Once cooked, serve the chicken and vegetables hot, topped with the remaining honey garlic sauce for extra flavor.
Notes
- Leftovers Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: This dish can be frozen for up to 3 months; however, note that the potatoes may have a mealy texture after thawing.
- Reheating: To reheat, warm in the microwave or place in the oven at 350°F (177°C) for about 15 minutes until heated through.
