HONEY GARLIC CHICKEN WITH ROASTED VEGGIES
Description
This Honey Garlic Chicken is a juicy, tender chicken dish coated in a sweet and savory honey garlic glaze — perfectly balanced with a touch of tang and caramelization. Served with oven-roasted veggies (like carrots, broccoli, and potatoes), it’s a wholesome and easy one-pan meal that works for busy weeknights or meal prep.
Time Breakdown
Step Time
Prep time 15 minutes
Marinating (optional) 30 minutes
Cooking time 25–30 minutes
Total (without marinating) 45 minutes
Total (with marinating) 1 hour 15 minutes
Ingredients
For the Honey Garlic Chicken:
4 boneless, skinless chicken breasts (or thighs)
2 tablespoons olive oil
Salt and black pepper to taste
4 cloves garlic, minced
¼ cup honey
3 tablespoons soy sauce (low sodium preferred)
2 tablespoons apple cider vinegar (or rice vinegar)
½ teaspoon chili flakes (optional, for a slight kick)
1 teaspoon cornstarch + 2 teaspoons water (for thickening, optional)
1 tablespoon chopped parsley (for garnish)
For the Roasted Veggies:
1½ cups broccoli florets
2 carrots, peeled and sliced into sticks
2 medium potatoes, diced into cubes
1 red bell pepper, chopped
2 tablespoons olive oil
½ teaspoon garlic powder
Salt & pepper to taste
Instructions
Step 1: Prepare the Veggies
Preheat your oven to 400°F (200°C).
Line a large baking sheet with parchment paper.
In a bowl, toss all your chopped veggies with olive oil, garlic powder, salt, and pepper.
Spread them evenly on the baking sheet and roast for 25–30 minutes, stirring halfway through for even browning.
Step 2: Prepare the Chicken
Pat chicken dry with paper towels. Season lightly with salt and pepper.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Sear chicken on both sides until golden brown — about 3–4 minutes per side. Remove and set aside.
Step 3: Make the Honey Garlic Sauce
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
Lower the heat and add honey, soy sauce, and vinegar. Stir to combine.
Let it simmer for 2–3 minutes, then add the cornstarch slurry if you want a thicker glaze.
Return the chicken to the pan and spoon the sauce over it.
Cook for another 5–7 minutes, until the sauce is thickened and the chicken is cooked through (internal temp: 165°F / 74°C).
Step 4: Serve
Plate the roasted veggies first.
Add your honey garlic chicken on top or beside the veggies.
Drizzle some extra sauce over the top and sprinkle with chopped parsley.
Serving Suggestions
Serve over steamed rice, quinoa, or mashed potatoes for a heartier meal.
Add a squeeze of lemon for brightness.
Pairs beautifully with a light green salad or garlic bread.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat in the microwave for 1–2 minutes or in a pan with a splash of water to rehydrate the sauce.
Freeze for up to 3 months; thaw overnight in the fridge before reheating.
Q&A Section
Q1: Can I use chicken thighs instead of breasts?
Yes! Chicken thighs stay juicier and add more flavor. Just adjust the cooking time — about 5–7 minutes per side depending on thickness.
Q2: Can I bake the chicken instead of using a skillet?
Absolutely. Place the chicken and sauce in a baking dish and bake at 400°F (200°C) for 20–25 minutes until cooked through.
Q3: What vegetables go best with this dish?
Broccoli, carrots, bell peppers, and potatoes are classics, but you can use zucchini, cauliflower, or green beans too.
Q4: Can I make the sauce less sweet?
Yes. Simply reduce the honey to 2 tablespoons and increase soy sauce slightly to balance flavor.
Q5: How do I know the chicken is cooked properly?
The internal temperature should reach 165°F (74°C) and the juices should run clear when cut.
Q6: Can I meal prep this recipe?
Yes! It reheats well and makes 4 portions. Store the chicken and veggies separately to keep the veggies crispier.