Back-to-School, Back to the Table
Back-to-School Doesn't Have to Mean Back-to-Stress
As summer winds down and calendars begin filling with school, sports, and activities, weeknight dinners can quickly become a challenge. This Sheet Pan Honey Garlic Chicken & Veggies is the perfect answer—fresh, flavorful, and ready with just one pan to clean afterward. It's an easy way to bring everyone together around the table, even on the busiest nights.
Sheet Pan Honey Garlic Chicken & Veggies
One pan. Minimal cleanup. Maximum flavor.
Serves: 4–6
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts, cut into large pieces
- 3 cups baby potatoes, halved
- 2 cups broccoli florets
- 2 cups baby carrots
- 1 red bell pepper, chopped
- 2 tbsp olive oil
Honey Garlic Sauce
- ⅓ cup honey
- ¼ cup low-sodium soy sauce
- 4 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1 tsp Italian seasoning
Optional Garnish
- Chopped parsley
- Sesame seeds
- Sliced green onions
Directions
- Preheat oven to 400°F.
- Toss potatoes and carrots with olive oil and spread onto a large sheet pan. Roast for 15 minutes.
- Meanwhile, whisk together all sauce ingredients.
- Add chicken, broccoli, and peppers to the pan. Brush or toss everything with the honey garlic sauce.
- Bake another 20–25 minutes, until the chicken reaches 165°F.
- Broil for the last 2–3 minutes if you'd like caramelized edges.
- Garnish with parsley, sesame seeds, or green onions before serving.