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One-Pan Honey Garlic Chicken and Vegetables - Weeknight-Friendly and Flavor-Packed

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs (or breasts, cut into similar-size pieces)
  • 1 pound baby potatoes, halved
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1/2 teaspoon smoked paprika (optional, for warmth)
  • 1/3 cup honey
  • 4 cloves garlic, minced
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 tablespoon lemon juice (fresh is best)
  • 1 teaspoon cornstarch (optional, for a slightly thicker glaze)
  • 1/2 teaspoon red pepper flakes (optional, for mild heat)
  • 1 teaspoon sesame oil (optional, for aroma)
  • Fresh parsley or green onions, chopped
  • Sesame seeds, for garnish (optional)
  • Lemon wedges, for serving (optional)

Method
 

  1. Preheat and prep the pan: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup, or use a large oven-safe skillet.
  2. Par-cook the potatoes: Toss halved baby potatoes with 1 tablespoon olive oil, salt, pepper, and smoked paprika. Spread on the pan and roast for 10 minutes to give them a head start.
  3. Make the sauce: In a bowl, whisk honey, garlic, soy sauce, vinegar, lemon juice, cornstarch, red pepper flakes, and sesame oil until smooth. Taste and adjust salt or lemon as needed.
  4. Season the chicken: Pat the chicken dry. Toss with 1 tablespoon olive oil, a pinch of salt, and pepper. Drying helps the sauce cling and the chicken brown.
  5. Add everything to the pan: Pull the pan from the oven. Push potatoes to one side. Add broccoli, bell pepper, and red onion to the other side and season lightly with salt and pepper. Nestle chicken pieces in the center.
  6. Pour and toss: Spoon about two-thirds of the honey garlic sauce over the chicken and drizzle a little over the vegetables. Reserve the rest for finishing.
  7. Roast until done: Return the pan to the oven for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with lightly charred edges.
  8. Optional broil: For a glossy, caramelized finish, flip the oven to broil for 2–3 minutes, watching closely so the honey doesn’t burn.
  9. Finish and serve: Toss everything with the remaining sauce. Sprinkle with parsley or green onions and sesame seeds. Serve with lemon wedges, rice, or quinoa if you want a heartier plate.