One-Pan Honey Garlic Chicken with Roasted Vegetables

Name: One-Pan Honey Garlic Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 pieces Boneless, skinless chicken breasts; ¼ cup Honey; 6 pieces Garlic cloves, minced; 2 tbsp Olive oil; 3 tbsp Soy sauce; 2 tbsp Rice vinegar; 2 pieces Bell peppers, cut into chunks; 3 cups Broccoli florets; 2 cups Baby carrots; ½ tsp Salt; ¼ tsp Black pepper; ¼ tsp Red pepper flakes; 2 tbsp Fresh parsley, chopped; 1 tbsp Sesame seeds

Published: June 13, 2026

Doris Cook

Categories: Vegetables, Chicken

Tags: healthy, Chicken, roasted vegetables, One-Pan, Easy Weeknight, Gluten-Free Option, Honey Garlic

Honey Garlic Chicken

Succulent chicken glazed with honey and garlic, roasted with colorful veggies in one pan. Easy, healthy, and absolutely delicious.

Prep Time:10 minCook Time:35 minTotal Time:45 minServings:4Difficulty:Easy

Nutrition (per serving)

Calories:385 kcal

Protein:38 g

Carbs:32 g

Fat:12 g

This one-pan honey garlic chicken is my go-to recipe when I want something impressive but effortless. The beauty of this dish is how the honey and garlic create this gorgeous, caramelized glaze that clings to perfectly cooked chicken breast while the vegetables roast alongside, soaking up all those amazing flavors. It's the kind of meal that makes your kitchen smell incredible and tastes even better than it looks.

What I love most about this recipe is how forgiving it is. Whether you're a seasoned cook or just starting out, you'll have success here. Everything cooks together in about 35 minutes, and there's minimal cleanup—just one pan to wash. Serve it over rice, with crusty bread to soak up that honey garlic sauce, or enjoy it as-is for a lighter meal. It's comfort food that actually feels good for you.

Ingredients

Boneless, skinless chicken breasts:4 pieces
Honey:¼ cup
Garlic cloves, minced:6 pieces
Olive oil:2 tbsp
Soy sauce:3 tbsp
Rice vinegar:2 tbsp
Bell peppers, cut into chunks:2 pieces
Broccoli florets:3 cups
Baby carrots:2 cups
Salt:½ tsp
Black pepper:¼ tsp
Red pepper flakes:¼ tsp
Fresh parsley, chopped:2 tbsp
Sesame seeds:1 tbsp

Instructions

Preheat your oven to 400°F and lightly oil a large baking sheet or 9x13-inch baking dish.
Pat the chicken breasts dry with paper towels and season both sides generously with salt, pepper, and red pepper flakes.
In a small bowl, whisk together honey, minced garlic, soy sauce, rice vinegar, and olive oil until smooth.
Arrange the chicken breasts in the center of your baking sheet. Scatter the bell peppers, broccoli, and carrots around the chicken.
Pour the honey garlic sauce over the chicken and vegetables, making sure to coat everything well.
Roast in the preheated oven for 30-35 minutes, stirring the vegetables halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly caramelized.
Remove from the oven and let rest for 3-4 minutes. Garnish with fresh parsley and sesame seeds before serving.

Tips & Notes

Don't skip patting the chicken dry—it helps the glaze stick better and creates a more appetizing finish.
Stir the vegetables halfway through cooking to ensure even roasting and coating with the sauce.
If your vegetables are on the larger side, cut them into smaller pieces so they cook in the same time as the chicken.
Leftovers are fantastic served cold the next day or reheated gently in a 350°F oven for about 10 minutes.
Serve with steamed rice or quinoa to soak up every last drop of that incredible honey garlic sauce.