Home Food Sheet Pan Honey Garlic Chicken and Vegetables

Sheet Pan Honey Garlic Chicken and Vegetables


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 vegetables

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.

sheet pan chicken dinner

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!

  1. In a small bowl, whisk together 3 tablespoons of olive oil, honey, garlic, dijon mustard, and salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. When chicken and veggies are done baking, switch oven to broil for just 2-3 minutes to get a nice golden brown crust.
  7. Remove from oven and baste everything with the remaining sauce from the saucepan. Enjoy!

Natalie Monson

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.

Learn More about Natalie


Please enter your comment!
Please enter your name here