Honey Garlic Chicken & Vegetables

Last Tuesday my kitchen smelled like honey and caramelized garlic for hours. I had friends coming over unexpectedly and needed something that felt special but wouldn't chain me to the stove. The chicken emerged with this gorgeous sticky glaze that caught the light just right, and everyone kept asking what I'd done differently. Sometimes the best meals happen when you're not trying too hard.

My sister-in-law usually claims she doesn't like meal prep dinners, but she went back for seconds of this one. The vegetables roast alongside the chicken and pick up all that sweet savory glaze, which means even the asparagus gets eaten without complaint at my house.

Ingredients

• Chicken breast or thighs: thighs stay juicier but breast works perfectly if that is what you have on hand
• Bell peppers: red and yellow bring beautiful color and sweetness that balances the salty soy sauce
• Sugar snap peas: they stay crisp tender and add the most satisfying crunch
• Asparagus: choose thinner stalks so they cook through at the same rate as the chicken
• Red onion: wedges caramelize beautifully and become almost sweet
• Baby carrots: halved lengthwise they roast evenly and look gorgeous on the platter
• Honey: creates that irresistible sticky glaze that coats everything
• Soy sauce: use low sodium so the salt level stays balanced
• Olive oil: helps everything roast evenly and prevents sticking
• Fresh garlic: mince it finely so it mellows into the sauce rather than burning
• Fresh ginger: freshly grated makes a huge difference over the powdered stuff
• Rice vinegar: adds just enough brightness to cut through the honey
• Fresh herbs: parsley or cilantro sprinkled on top makes everything look finished

Instructions

Get your oven ready:

Preheat to 220°C and line a sheet pan because you will thank yourself later

Whisk up the magic sauce:

Combine honey, soy sauce, olive oil, garlic, ginger, vinegar, and pepper until smooth

Coat the chicken:

Toss the chicken pieces in the sauce and let them hang out for 10 minutes if you can

Arrange everything:

Spread chicken and vegetables in a single layer so everything roasts properly

Roast it all:

Cook for 20 to 25 minutes, stirring halfway through until chicken is done

Finish with flair:

Sprinkle with fresh herbs and sesame seeds right before serving

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Last weekend my nephew who usually picks out anything green ate every single asparagus piece off his plate. That is the kind of dinner win that makes me want to make this on repeat.

Making It Your Own

The beauty of this recipe is how easily it adapts to whatever vegetables look best at the market. I have swapped in broccoli florets, zucchini coins, and even green beans depending on the season.

Serving Ideas

A bed of fluffy rice or quinoa soaks up that incredible honey garlic sauce perfectly. Sometimes I just serve it with crusty bread to make sure none of the glaze goes to waste.

Make Ahead Strategy

You can cut all the vegetables and whisk the sauce up to a day ahead, then just toss and roast when you are ready. The chicken actually benefits from marinating longer if you have the time.

• Line your pan with parchment for the easiest cleanup ever
• Double the sauce if you want extra for drizzling over rice
• Let the pan sit for 5 minutes before serving so the juices redistribute

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This is the kind of dinner that makes people think you spent way more time cooking than you actually did. The secret is just good ingredients and one really fantastic sauce.

Recipe FAQs

→ Can I use chicken thighs instead of breast?

Yes, boneless, skinless chicken thighs work beautifully and stay juicier during roasting. Use the same weight and cooking time.

→ How do I know when the chicken is fully cooked?

The internal temperature should reach 75°C (165°F) when measured with a meat thermometer in the thickest piece. The juices should run clear with no pink.

→ What vegetables can I substitute?

Use zucchini, broccoli, green beans, or mushrooms. Adjust cooking time slightly for denser vegetables like broccoli or root vegetables.

→ Is this gluten-free?

The base is naturally gluten-free, but standard soy sauce contains gluten. Use tamari or certified gluten-free soy sauce for a fully gluten-free version.

→ Can I meal prep this ahead?

Prepare and marinate the chicken and chop vegetables 1-2 days ahead. Store separately in airtight containers. Assemble and roast when ready to serve for best texture.

→ What should I serve with this?

Steamed rice, quinoa, or cauliflower rice pair perfectly. The honey garlic sauce coats everything beautifully and creates a complete one-pan meal.