Sheet Pan Honey Garlic Chicken and Vegetables
A delicious Sheet Pan Honey Garlic Chicken and Vegetables recipe featuring sweet honey garlic sauce, tender chicken thighs, and mixed roasted vegetables.
Equipment
- oven
- baking sheets
- Mixing Bowl
- fork
- whisk
- Paper Towels
Ingredients
- 16 pieces bone-in, skin-on chicken thighs
- 3 pounds baby potatoes, halved
- 2 pounds green beans, trimmed
- 4 large carrots, sliced into thick rounds
- 1 piece red onion, cut into wedges
- 6 cloves garlic minced
- ¾ cup honey
- ½ cup soy sauce
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F. For easy cleaning, cover the bottom of two big baking sheets with parchment paper.
- To make the honey garlic sauce, take a small mixing bowl and combine honey, soy sauce, olive oil, apple cider vinegar, minced garlic, and dried thyme. Mix until smooth.
- Dry the chicken thighs with paper towels and place them skin side up on the sheet pans, spaced about 2 inches apart.
- Arrange the halved potatoes, trimmed green beans, carrot rounds, and onion wedges around the chicken.
- Pour the honey garlic sauce over the chicken and vegetables, and rub to ensure even coverage.
- Sprinkle salt and black pepper over the entire pan. Let roast for 35-40 minutes.
- Check that the chicken reaches 165°F and the vegetables are tender.
- Let them rest for 5 minutes before serving. Garnish with fresh chopped parsley.
Notes
This dish is best served immediately or can be stored in the refrigerator for up to 3 days.
Nutrition
Serving: 1servingCalories: 480kcalCarbohydrates: 50gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 140mgSodium: 800mgPotassium: 900mgFiber: 6gSugar: 15gVitamin A: 10000IUVitamin C: 30mgCalcium: 50mgIron: 3mg
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