Sheet Pan Baked Honey Garlic Chicken Breasts with Roasted Vegetables

How to Make Sheet Pan Baked Honey Garlic Chicken Breasts with Roasted Vegetables

1. 1

   Step 1: Make the honey-garlic sauce

   In a medium bowl whisk together the honey, low-sodium soy sauce, minced garlic, 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper until smooth. Taste and adjust for sweetness or salt — this will be your glaze and basting sauce. Reserve about half the sauce in a small bowl for basting at the end; the other half will be used to coat the chicken before roasting.

   For this step

   • 4 clovesGarlic cloves (minced)
   • 1/3 cupHoney
   • 1/4 cupLow-sodium soy sauce
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Prep and season the vegetables

   Preheat the oven to 425°F (220°C). Toss the halved baby potatoes, broccoli florets, and sliced red bell pepper with the olive oil and the remaining 1 teaspoon kosher salt and 1/4 teaspoon black pepper on a large rimmed sheet pan. Spread the vegetables into an even layer, leaving space in the center or to one side for the chicken.

   For this step

   • 1 lbBaby potatoes (halved)
   • 3 cupsBroccoli florets
   • 1 largeRed bell pepper (sliced)
   • 3 tbspOlive oil
   
3. 3

   Step 3: Prepare and position the chicken

   Pat the chicken breasts dry and season lightly with a pinch of salt and pepper. Place the chicken on the sheet pan next to the vegetables and brush or drizzle about half of the prepared honey-garlic sauce over each breast, saving the reserved sauce for later. Arrange the pieces so they have room for hot air to circulate for even roasting.

   For this step

   • 4 piecesBoneless skinless chicken breasts
   
4. 4

   Step 4: Roast and baste

   Roast the sheet pan in the preheated oven for 18 minutes, then remove and brush the chicken with the reserved sauce and toss the vegetables so they brown evenly. Return the pan to the oven and roast another 8–12 minutes, until the chicken reaches 165°F (74°C) and the vegetables are tender and golden at the edges. If desired, switch the oven to broil for 1–2 minutes to caramelize the glaze — watch carefully to avoid burning.
   
5. 5

   Step 5: Rest and serve

   Transfer chicken to a cutting board and let rest 5 minutes before slicing to retain juices. Spoon any pan juices and extra roasted sauce over the chicken and vegetables, garnish with chopped parsley if you like, and serve hot.

1. In a medium bowl whisk together the honey, low-sodium soy sauce, minced garlic, 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper until smooth. Taste and adjust for sweetness or salt — this will be your glaze and basting sauce. Reserve about half the sauce in a small bowl for basting at the end; the other half will be used to coat the chicken before roasting.
2. Preheat the oven to 425°F (220°C). Toss the halved baby potatoes, broccoli florets, and sliced red bell pepper with the olive oil and the remaining 1 teaspoon kosher salt and 1/4 teaspoon black pepper on a large rimmed sheet pan. Spread the vegetables into an even layer, leaving space in the center or to one side for the chicken.
3. Pat the chicken breasts dry and season lightly with a pinch of salt and pepper. Place the chicken on the sheet pan next to the vegetables and brush or drizzle about half of the prepared honey-garlic sauce over each breast, saving the reserved sauce for later. Arrange the pieces so they have room for hot air to circulate for even roasting.
4. Roast the sheet pan in the preheated oven for 18 minutes, then remove and brush the chicken with the reserved sauce and toss the vegetables so they brown evenly. Return the pan to the oven and roast another 8–12 minutes, until the chicken reaches 165°F (74°C) and the vegetables are tender and golden at the edges. If desired, switch the oven to broil for 1–2 minutes to caramelize the glaze — watch carefully to avoid burning.
5. Transfer chicken to a cutting board and let rest 5 minutes before slicing to retain juices. Spoon any pan juices and extra roasted sauce over the chicken and vegetables, garnish with chopped parsley if you like, and serve hot.