Sheet Pan Honey Garlic Chicken

Sheet pan dinners make life so much easier! They are delicious, easy to make and simple. This beauty is done and on the plate under 45 minutes!

I’m obsessed with sheet pan meals! I’m convinced that a simple pan like the sheet pan magically turns your ingredients into something fabulous! You always think that to accomplish great flavors that it will take several steps and procedures. Not true, my friend!

Right now, this might be my favorite dish! It’s really THAT GOOD! 

 TIPS AND TRICKS

• CHICKEN: I love chicken thighs because they are so juicy but if the breast is your thing, go ahead and substitute it. Also, strips would be great, just make sure to cut down on your cooking time.
• VEGETABLES: Cauliflower would be a great switch out for the broccoli. I also think zucchini, and a red onion would be a great addition to the mix.
• HEAT: Add a pinch of red pepper flakes to spice it up, if you love the heat!
• STORAGE: Place leftovers in an airtight container. They should stay good up to 3 days.

Sheet Pan Honey Garlic Chicken

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Ingredients

• 2/3 cup honey
• 3 tablespoons soy sauce
• 4 to 5 cloves garlic, minced
• 2 tablespoons cider vinegar
• ¼ teaspoon crushed red pepper (optional)
• 8 (5 ounce) bone-in, skin-on chicken thighs
• 1 pound baby carrots
• 2 tablespoons olive oil, divided
• 4 cups broccoli florets (about 1 pound)
• 1 1/2 teaspoons salt
• 1 teaspoon ground pepper
• 2 teaspoons cornstarch
• 2 teaspoons water

Instructions

1. Whisk honey, soy sauce, garlic, and vinegar in a small bowl. Place chicken and half of the honey mixture in a zip-top plastic bag; remove excess air and seal bag. Massage the chicken in the sealed bag until well coated. Refrigerate for at least 30 minutes and up to 2 hours. Reserve the remaining honey mixture.
2. Preheat oven to 400˚F. Line a large rimmed baking sheet with foil; coat with cooking spray. Combine carrots and 1 tablespoon oil in a medium bowl; toss well to coat. Spread the carrots in an even layer on the other side of the pan. Bake the carrots for 10 minutes. Remove from the oven; stir the carrots. Remove the chicken from the marinade (discard marinade); arrange on the prepared pan between the carrots. Bake chicken and carrots for 15 minutes.
3. Combine broccoli and the remaining 1 tablespoon oil; toss well to coat. Distribute the broccoli evenly over the chicken and carrots on the pan. Sprinkle salt and pepper over all. Bake until the vegetables are tender and a thermometer inserted in the thickest portion of the chicken registers 165˚F, 15 to 18 minutes.
4. Meanwhile, whisk cornstarch and water in a small bowl until no clumps remain. Combine the cornstarch mixture and the reserved honey mixture in a small saucepan; bring to a simmer over medium-low heat, whisking once or twice. Simmer, whisking often, until the sauce is clear and thickened, about 2 minutes. Drizzle over the chicken and vegetables. Serve hot.

Did you try our Sheet Pan Honey Garlic Chicken? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!

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