If you need an easy and delicious dinner, this Sheet Pan Honey Garlic Chicken and Vegetables is easy to prep and has the most flavorful dreamy sauce that makes this dinner one you will make on repeat.
Sheet Pan Honey Garlic Chicken and Veggies
I am SO excited to share this recipe for One Pan Honey Garlic Chicken and Vegetables with you. Is it too dramatic if I call it life-changing? I hope not, because I’m doing it. A healthy dinner with chicken, and veggies cooked in just over 30 minutes on one pan that taste absolutely amazing?! I would call that life changing.
I feel like this is a secret someone should have let me in on sooner. I’ve spent too many years cooking chicken, roasting potatoes and steaming vegetables in separate dishes. Cooking them all together on on pan and ending up with flavorful, moist chicken and delicious roasted vegetables is a game changer in my kitchen.
How to Make Sheet Pan Honey Garlic Chicken and Veggies Dinner
There are just a few steps for making this sheet pan dinner. If you know you are going to be in a pinch for time, you can even prep your veggies the day before!
- In a small bowl, whisk together 3 tablespoons of olive oil, honey, garlic, dijon mustard, and salt and pepper.
- In a ziploc bag, place chicken breast and pour half of the honey mixture over the chicken. Let it marinate white cutting the brussels sprouts and sweet potatoes.
- Place brussels sprouts trimmed side down with sweet potatoes in a single salyer onto your baking sheet. Drizzle with olive oil and season with salt and pepper.
- Nestle the chicken in a single layer in between the veggies. Bake for 40 minutes or until chicken is cooked through (internal temp of 165 degrees F) and the brussels sprouts and sweet potatoes are brown and caramelized.
- While the chicken and veggies are baking, pour the remaining marinade in a small saucepan and bring to a boil. Cook for 2 minutes or until mixture thickens slightly.
- When chicken and veggies are done baking, switch oven to broil for just 2-3 minutes to get a nice golden brown crust.
- Remove from oven and baste everything with the remaining sauce from the saucepan. Enjoy!
Ingredients for Honey Garlic Chicken with Veggies
I love this recipe because it has a super simple healthy ingredient list. I bet you have all of them in your kitchen already – olive oil, honey, minced garlic, dijon mustard…….. add a little salt and pepper and you won’t believe how flavorful this dish is, even with just these simple ingredients.
- Honey. This sweetener is perfect because of its liquid consistency to compliment the other ingredients in this recipe. Especially the brussels sprouts – if you have never tried honey on them – you really need to!
- Garlic – I love to buy the pre-minced garlic to make cooking recipes like this much faster.
- Dijon Mustard – the flavor the mustard gives the marinade is really delicious. The acid balances both the sweet and the salt of the other ingredients.
- Chicken – The chicken in this recipe is tender and juicy. I prefer chicken breasts, but you can always use chicken thighs.
- Brussels Sprouts – Brussels sprouts are a really great choice for a sheet pan dinner. They take a bit longer to cook and aren’t delicate and so hold up their texture well when cooked at high temps in the oven.
- Sweet Potatoes – sweet potatoes are a root veggie that works well with brussels sprouts for the same reasons – they take longer to cook and hold their texture really well.
Commonly Asked Questions about Honey Garlic Sheet Pan Dinner
Question: Can I use other veggies than the recipe calls for? You can definitely try other veggies. I wouldn’t recommend using veggies that need less cooking time, like asparagus. Some great alternatives would be broccoli, red or yellow potatoes, carrots, onions, bell peppers, and cauliflower. Some people love green beans cooked this way, but I find they are more crisp and have a tougher texture.
Question: Can I marinate the chicken longer? Absolutely! You can start marinating the chicken the night before or even that morning.
Question: Can I use chicken thighs instead of chicken breasts? Yes! Chicken thighs are a great alternative, they typically turn out even more tender than chicken breasts because they are a darker meat.
Question: Can I make this ahead? You can marinate the chicken and chop the veggies and store them in a container in your fridge until ready to cook. Then when it is time to make dinner, you just throw everything onto your sheet pan and bake!
Question: What would be a good side to serve with this dinner?
- Rice, pasta or quinoa. You can even drizzle some of the extra marinade on it.
- Homemade Bread. We love whole wheat bread, sourdough, or even this yummy braided bread.
- Fruit Salad. I love the fresh and sweet flavors of fruit with this comfort dinner.
More Favorite Sheet Pan Dinners
Sheet Pan Chicken with Spring Veggies – this dinner has fresh flavors and veggies of spring!
Chicken and Fall Roasted Veggies Sheet Pan Dinner – Roasted colorful seasonal veggies and chicken together with a few key dried herbs, then tossed all together with walnuts and chewy dried cranberries.
Sheet Pan Ranch Crusted Chicken and Roasted Potatoes – Crispy potatoes paired with yummy ranch crusted chicken on the outside with tender juicy chicken on the inside.
- 4 tablespoon olive oil
- 3 1/2 tablespoons honey
- 3 cloves garlic minced
- 1 tablespoon dijon mustard
- 2 tsp thyme dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 1 pound chicken breast
- 1/2 pound brussels sprouts trimmed and cut in half
- 2 medium sweet potatoes peeled and chopped
Preheat oven to 400 degrees F. Lightly oil a baking sheet.
In a small bowl, whisk together 3 tablespoons olive oil, honey, garlic and dijon mustard. Season with salt and pepper to taste. Combine half the honey garlic mixture and chicken breasts in a gallon size ziplock bag. Shake to coat the chicken well and then let marinate while cutting the brussels sprouts and sweet potatoes.
Place brussels sprouts (cut side down) and sweet potatoes in a single layer onto the prepared baking sheet. Drizzle with a little olive oil and season with salt and pepper. Top with the chicken in a single layer and pour the rest of the marinade mixture over the veggies and chicken.
Put in the preheated oven and roast until the chicken is completely cooked through (internal temperature of 165 degrees F) and the brussels sprouts and sweet potatoes are brown and caramelized.
While the dinner is baking, pour the remaining marinade in a small saucepan and bring to a boil. Cook for 2 minutes or until slightly thickened.
Once the sheet pan dinner is cooked, turn the oven to broil, and cook for 2-3 minutes, or until chicken is caramelized and veggies are a golden brown.
Remove from oven and baste everything with the marinade from the saucepan. Enjoy!
Calories: 292kcal | Carbohydrates: 29g | Protein: 19g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 362mg | Potassium: 702mg | Fiber: 4g | Sugar: 14g | Vitamin A: 11029IU | Vitamin C: 36mg | Calcium: 50mg | Iron: 2mg
I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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