Weeknights used to be a scramble in our house — trying to figure out what to make, washing a mountain of dishes after, and still feeling like dinner wasn’t that healthy. That’s why this one-pan honey garlic chicken has been such a lifesaver. It’s simple, full of flavor, and everything — chicken, veggies, sauce — cooks all together on one sheet pan.

I first made this recipe on a night when I had exactly 40 minutes and a fridge full of “almost out of time” vegetables. I tossed everything together, crossed my fingers, and popped it in the oven. When my family went back for seconds (and thirds), I knew I had a keeper.

This dish hits that sweet spot: tender chicken, caramelized roasted veggies, and a sticky, savory-sweet honey garlic sauce that makes the whole meal taste like more effort than it actually took.

Ingredients for One-Pan Honey Garlic Chicken and Veggies Recipe

• 4 boneless, skinless chicken thighs (or breasts)

• 2 cups baby potatoes, halved

• 1½ cups baby carrots

• 1 cup green beans, trimmed

• 2 tablespoons olive oil

• Salt and pepper, to taste

For the sauce:

• ¼ cup honey

• 3 tablespoons low-sodium soy sauce

• 2 garlic cloves, minced

• 1 tablespoon apple cider vinegar

• ½ teaspoon ground ginger

How to Make One-Pan Honey Garlic Chicken and Veggies Recipe

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil for easy cleanup.

2. Prepare the sauce. In a small bowl, whisk together honey, soy sauce, garlic, vinegar, and ginger. Set aside.

3. Toss and arrange. On the baking sheet, toss potatoes and carrots with 1 tablespoon of olive oil, salt, and pepper. Push to one side. Add chicken and drizzle with half the sauce. Toss green beans in the remaining olive oil and place on the other side of the pan.

4. Bake and baste. Bake for 25–30 minutes, or until chicken is cooked through and veggies are tender. Halfway through, brush chicken with more of the sauce for extra flavor.

5. Serve hot. Spoon extra pan sauce over everything before serving.

Sarah’s Simple Tips

• Cut potatoes small. This helps them roast evenly with the rest of the ingredients.

• Swap the veggies. Bell peppers, zucchini, or broccoli all work great here — use what you’ve got!

• Make it a meal prep win. This reheats beautifully for lunches throughout the week.

Flavorful Conclusion

This one-pan honey garlic chicken and veggies recipe is everything dinner should be — simple, satisfying, and easy to clean up. Whether you’re feeding a hungry family or just want to feel like you’ve got your weeknight act together, this recipe always delivers with flavor and ease.

Nutrition (per serving, based on 4 servings):
Calories: 410
Fat: 15g
Saturated Fat: 3g
Carbohydrates: 35g
Sugar: 18g
Protein: 32g
Sodium: 620mg