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If you’re looking for a wholesome, easy, and flavorful meal, the One-Pan Honey Garlic Chicken and Veggies recipe is just what you need. This dish combines tender chicken thighs with vibrant vegetables, all infused with a delicious honey garlic sauce that elevates the flavors to a new level. One of the standout features of this recipe is its simplicity—cooking everything in one pan not only makes the preparation hassle-free but also significantly reduces cleanup time.

One-Pan Honey Garlic Chicken and Veggies

Discover the delicious One-Pan Honey Garlic Chicken and Veggies recipe that combines juicy chicken thighs with fresh veggies, all coated in a sweet and savory honey garlic sauce. This easy-to-make dish is perfect for busy weeknights, as it requires minimal prep and cleanup. Packed with nutrients and flavor, it's a satisfying meal for the whole family. Bake it all in one pan for a hassle-free dinner that everyone will love!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

1 cup broccoli florets

1 cup bell peppers (mixed colors), sliced

1 cup snap peas

1 medium carrot, sliced

4 cloves garlic, minced

1/4 cup honey

1/4 cup soy sauce (low sodium preferred)

2 tablespoons apple cider vinegar

1 tablespoon olive oil

1 teaspoon ground ginger

1/2 teaspoon red pepper flakes (optional, for heat)

Salt and pepper to taste

Sesame seeds and chopped green onions for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Chicken: In a large bowl, mix together the honey, soy sauce, apple cider vinegar, olive oil, minced garlic, ground ginger, and red pepper flakes (if using). Add salt and pepper to taste. Mix until well combined.

      Marinate the Chicken: Add the chicken thighs to the bowl, making sure they're fully coated in the marinade. Allow them to marinate for at least 15 minutes, or longer in the fridge if you have time.

        Prepare the Veggies: While the chicken is marinating, wash and chop the vegetables: cut the broccoli into florets, slice the bell peppers, and julienne the carrot.

          Combine in the Pan: Take a large baking sheet (or a roasting pan) and arrange the marinated chicken thighs in the center. Surround them with the prepared veggies.

            Drizzle with Remaining Marinade: Pour any remaining marinade over the chicken and vegetables, making sure everything is well coated.

              Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (the internal temperature should reach 165°F or 75°C) and the veggies are tender.

                Broil for Extra Flavor (Optional): For a caramelized finish, switch the oven to broil for the last 3-5 minutes of cooking, keeping a close eye to prevent burning.

                  Serve: Once cooked, remove from the oven, and let it rest for a few minutes. Garnish with sesame seeds and chopped green onions before serving.

                    Enjoy: Serve warm over rice or quinoa for a wholesome meal!

                      Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings