Sheet-Pan Honey Chili Chicken with Veggies Recipe

I still remember the first time I made this Sheet-Pan Honey Chili Chicken with Veggies. It was one of those hectic Tuesday evenings where the thought of cooking an elaborate meal, let alone facing a mountain of dishes, felt utterly overwhelming. I’d stumbled upon the concept of sheet pan dinners and was intrigued by their promise of simplicity and flavor. This particular combination of sweet honey, zesty chili, tender chicken, and vibrant, roasted vegetables called out to me. Skeptical but hopeful, I gathered the ingredients. The aroma that began to fill my kitchen as it baked was the first sign that this was going to be a winner. My kids, usually picky eaters, were drawn in by the smell alone. When I pulled that glistening, colorful pan from the oven, it looked like a masterpiece with minimal effort. The chicken was perfectly cooked, juicy and coated in that addictive sticky glaze, while the vegetables were tender-crisp with slightly caramelized edges. Dinner was a resounding success – plates were cleaned, compliments were given, and best of all, cleanup was an absolute breeze. This recipe quickly became a staple in our household, a go-to for busy weeknights, and a dish I proudly serve to guests. It’s the kind of meal that makes you feel like a kitchen hero without breaking a sweat, delivering on taste, nutrition, and convenience.

Ingredients for Sheet-Pan Honey Chili Chicken with Veggies

This recipe is designed for flexibility, but here’s a fantastic starting point for a truly mouthwatering meal. The quantities below will generously serve 4-6 people.

For the Chicken:

• Boneless, Skinless Chicken Thighs: 1.5 to 2 pounds (about 680g to 900g), trimmed of excess fat and cut into 1.5 to 2-inch pieces. Chicken thighs are recommended for their juiciness and flavor, which stand up beautifully to roasting. If you prefer chicken breast, see the FAQ section for tips.
• Olive Oil: 1 tablespoon, for initially coating the chicken.

For the Vegetables:

• Broccoli Florets: 1 large head (about 4-5 cups of florets). Broccoli roasts wonderfully, becoming tender with crispy edges.
• Bell Peppers: 2 large, any color combination (e.g., one red, one yellow). Sliced into ½-inch strips. They add sweetness and vibrant color.
• Red Onion: 1 medium, cut into ½-inch wedges. Red onion becomes wonderfully sweet and tender when roasted.
• Carrots: 2 medium, peeled and sliced into ¼-inch thick rounds or diagonal ovals. They add a lovely sweetness and earthy flavor.
• Olive Oil: 2 tablespoons, for tossing the vegetables.
• Salt: ¾ teaspoon, divided (½ tsp for veggies, ¼ tsp for chicken initially).
• Black Pepper: ½ teaspoon, freshly ground, divided (¼ tsp for veggies, ¼ tsp for chicken initially).

For the Honey Chili Sauce:

• Honey: ½ cup (120ml). This is the star for sweetness and that desirable sticky glaze.
• Soy Sauce: ¼ cup (60ml). Use low-sodium if preferred, or tamari for a gluten-free option. Adds umami and saltiness.
• Chili Garlic Sauce (e.g., Sambal Oelek): 2-3 tablespoons, adjust to your spice preference. This provides the “chili” kick. Sriracha can also be used.
• Rice Vinegar: 2 tablespoons. Adds a crucial tangy note to balance the sweetness.
• Sesame Oil: 1 tablespoon, toasted. For that distinctive nutty aroma and flavor.
• Garlic: 4 cloves, minced (about 1.5 tablespoons). Fresh garlic is key for potent flavor.
• Ginger: 1 tablespoon, freshly grated. Adds warmth and a zesty punch.
• Cornstarch: 1 tablespoon, mixed with 1 tablespoon of cold water to create a slurry. This is optional but highly recommended for a thicker, glossier sauce that clings beautifully to the chicken and veggies.

Optional Garnishes:

• Sesame Seeds: Toasted, for sprinkling on top.
• Fresh Cilantro or Green Onions: Chopped, for a fresh finish.
• Red Pepper Flakes: For an extra kick of heat if desired.

Step-by-Step Instructions

Follow these detailed instructions to achieve sheet-pan perfection. The key is in the preparation and ensuring ingredients are sized appropriately for even cooking.

1. Preheat Oven and Prepare Pan:
* Position an oven rack in the center of your oven. Preheat the oven to 400°F (200°C).
* Line a large, rimmed baking sheet (approximately 18×13 inches) with parchment paper for easy cleanup. If you don’t have parchment paper, you can lightly grease the pan, but parchment is highly recommended to prevent sticking, especially with the honey glaze.

2. Prepare the Chicken:
* Pat the chicken pieces dry with paper towels. This helps them brown better and allows the sauce to adhere more effectively.
* Place the cut chicken pieces in a medium-sized mixing bowl.
* Drizzle with 1 tablespoon of olive oil, and season with ¼ teaspoon of salt and ¼ teaspoon of black pepper. Toss well to ensure the chicken is evenly coated. Set aside while you prepare the vegetables and sauce.

3. Prepare the Vegetables:
* Wash and chop all your vegetables as described in the ingredients list (broccoli into florets, bell peppers into strips, red onion into wedges, carrots into rounds). Try to keep the pieces relatively uniform in size for even roasting.
* In a large mixing bowl (or directly on the prepared baking sheet to save a dish), combine the broccoli florets, sliced bell peppers, red onion wedges, and carrot slices.
* Drizzle with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Toss thoroughly until all the vegetables are lightly coated with oil and seasonings.

4. Make the Honey Chili Sauce:
* In a small to medium saucepan (if you plan to thicken it on the stove) or a medium bowl (if you’re not using cornstarch or prefer to thicken slightly in the oven), whisk together the honey, soy sauce, chili garlic sauce, rice vinegar, sesame oil, minced garlic, and grated ginger.
* If using cornstarch for a thicker glaze (recommended): In a separate small bowl, whisk together the 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth, creating a slurry. Add this slurry to the saucepan with the other sauce ingredients.
* Heat the sauce over medium-low heat, whisking constantly, until it comes to a gentle simmer and thickens slightly (about 2-3 minutes if using cornstarch; it will thicken more in the oven). Be careful not to let it boil vigorously or burn, especially with the honey. Remove from heat once thickened. If not using cornstarch, simply whisk all sauce ingredients together in a bowl until well combined.

5. Combine Chicken and Sauce (Partial Application):
* Pour about one-third of the prepared Honey Chili Sauce over the seasoned chicken in its bowl. Toss until the chicken is well coated. Reserving the rest of the sauce for later will prevent the honey from burning too quickly during the initial roasting and will allow for a beautiful final glaze.

6. Arrange on Baking Sheet:
* Spread the seasoned vegetables in a single, even layer on one side of the prepared baking sheet.
* Arrange the sauce-coated chicken pieces in a single layer on the other side of the baking sheet.
* Crucial Tip: Avoid overcrowding the pan. If necessary, use two baking sheets. Overcrowding will cause the ingredients to steam rather than roast, and you won’t get those lovely caramelized edges. Ensure there’s some space between the pieces.

7. Roast the Chicken and Vegetables:
* Place the baking sheet in the preheated oven.
* Roast for 15 minutes.
* After 15 minutes, remove the pan from the oven. Carefully flip the chicken pieces using tongs. Give the vegetables a good stir to promote even cooking and browning.

8. Add Remaining Sauce and Finish Roasting:
* Drizzle or brush the remaining two-thirds of the Honey Chili Sauce evenly over both the chicken and the vegetables. Ensure everything gets a good coating of that delicious glaze.
* Return the baking sheet to the oven and continue to roast for another 10-15 minutes.
* The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) in the thickest part, and the juices run clear. The vegetables should be tender-crisp and slightly caramelized at the edges.

9. Optional Broil for Extra Char (Watch Carefully!):
* If you desire a bit more charring and caramelization on your chicken and veggies, you can switch the oven to the broil setting (high) for the last 1-3 minutes of cooking.
* Important: Keep a very close eye on it during this step, as the honey in the sauce can burn quickly under the broiler. Leave the oven door slightly ajar and do not walk away. Remove as soon as you see a nice char develop.

10. Rest and Garnish:
* Once cooked, remove the sheet pan from the oven. Let the dish rest for 5 minutes before serving. This allows the juices in the chicken to redistribute, resulting in more tender meat.
* If desired, sprinkle with toasted sesame seeds, chopped fresh cilantro, or green onions for added flavor, texture, and visual appeal. A pinch of red pepper flakes can also be added for those who like extra spice.

11. Serve and Enjoy:
* Serve the Honey Chili Chicken and Veggies hot, directly from the pan or plated beautifully with your chosen accompaniments.

Nutrition Facts

• Servings: This recipe yields approximately 4 to 6 servings, depending on appetite and what side dishes are served.
• Calories per serving (estimated): Approximately 450-550 calories per serving (if serving 4). This is an estimate and can vary based on the exact cut and amount of chicken, specific brands of ingredients (especially honey and soy sauce), and portion sizes.

General Nutritional Highlights:

• Lean Protein: Chicken thighs (or breasts) provide a good source of high-quality protein, essential for muscle repair and satiety.
• Vitamins and Minerals: The variety of vegetables offers a wealth of vitamins (like Vitamin C from bell peppers and broccoli, Vitamin A from carrots) and minerals.
• Fiber: Vegetables contribute dietary fiber, aiding digestion and promoting fullness.
• Healthy Fats: Olive oil and sesame oil provide monounsaturated and polyunsaturated fats.
• Considerations: The sauce contains honey and soy sauce, which contribute to the sugar and sodium content. Using low-sodium soy sauce can help manage sodium intake. The overall dish provides a balanced mix of macronutrients.

Disclaimer: The nutritional information provided is an estimate and should be used as a guideline only. For precise nutritional data, consider using an online nutrition calculator with your specific ingredient brands and quantities.

Preparation and Cooking Time

Understanding the time commitment helps in planning your meal prep efficiently.

• Preparation Time: Approximately 20-25 minutes.
  • This includes:
    • Chopping chicken (5-7 minutes)
    • Washing and chopping vegetables (10-12 minutes)
    • Whisking together the sauce ingredients (5-6 minutes)
• Cooking Time: Approximately 25-30 minutes of active roasting time in the oven.
  • Initial roast: 15 minutes
  • Second roast after adding more sauce: 10-15 minutes
  • Optional broiling: 1-3 minutes
• Resting Time: 5 minutes.
• Total Time: Approximately 50 minutes to 1 hour from start to finish.

This timing makes it an excellent option for a weeknight dinner when you want something flavorful without spending hours in the kitchen. The hands-off roasting time is a huge bonus!

How to Serve Your Delicious Sheet-Pan Creation

This Sheet-Pan Honey Chili Chicken and Veggies is wonderfully versatile and can be served in numerous delightful ways. Here are some popular and tasty ideas:

• Over Rice:
  • Steamed Jasmine Rice: The fluffy, fragrant grains are perfect for soaking up the delicious honey chili sauce.
  • Brown Rice: A healthier, fiber-rich option with a nutty flavor that complements the dish well.
  • Coconut Rice: Adds a subtle tropical sweetness that pairs beautifully with the honey chili flavors.
  • Cauliflower Rice: A fantastic low-carb, keto-friendly alternative. Its mild flavor allows the main dish to shine.
• With Noodles:
  • Soba Noodles: Earthy buckwheat noodles offer a nice textural contrast.
  • Ramen Noodles (plain): Cooked plain ramen noodles tossed lightly with sesame oil make a quick and satisfying base.
  • Rice Noodles: Gluten-free and light, they absorb the sauce wonderfully.
• In Lettuce Wraps:
  • For a lighter, low-carb meal, serve the chicken and finely chopped veggies in crisp lettuce cups (like butter lettuce or romaine hearts). Drizzle with extra sauce.
• As a Bowl Meal:
  • Create a power bowl by layering a grain base (quinoa, farro, or rice), the honey chili chicken and veggies, and then topping with fresh garnishes like sliced avocado, a sprinkle of nuts, or a dollop of plain yogurt or sriracha mayo.
• Alongside a Simple Salad:
  • A crisp Asian-inspired cucumber salad with a light vinaigrette can provide a refreshing counterpoint.
  • A simple green salad with a sesame ginger dressing.
• Straight from the Pan (Family Style):
  • For a casual meal, simply place the hot sheet pan (on a trivet!) in the center of the table and let everyone serve themselves. This emphasizes the ease and communal joy of the dish.
• Garnish Power-Ups:
  • Toasted Sesame Seeds: Add a nutty crunch and visual appeal.
  • Chopped Green Onions (Scallions): Provide a mild, fresh oniony bite.
  • Fresh Cilantro: Adds a bright, herbaceous note. If you’re not a cilantro fan, parsley works too.
  • A Squeeze of Lime Juice: Brightens all the flavors just before serving.
  • Extra Chili Flakes or Sliced Fresh Chilies: For those who crave even more heat.

No matter how you choose to serve it, the vibrant colors and irresistible aroma will make it a centerpiece of your meal.

Additional Tips for a Perfect Dish Every Time

Elevate your sheet-pan game with these five expert tips:

1. Don’t Overcrowd the Pan (Seriously!): This is the golden rule of sheet-pan cooking. If ingredients are packed too tightly, they will steam instead of roast, resulting in soggy vegetables and pale chicken. You want hot air to circulate around each piece. If your ingredients don’t fit in a single layer with some space, use two sheet pans. Rotate the pans halfway through cooking if using two.
2. Uniform Vegetable and Chicken Sizes: Cut your chicken and vegetables into roughly uniform sizes. This ensures even cooking, so you don’t end up with some pieces perfectly cooked while others are underdone or overcooked. Carrots, being denser, should be sliced a bit thinner than softer vegetables like bell peppers if you want them to reach the same tenderness.
3. Manage Your Sauce Application: Don’t add all the honey-based sauce at the very beginning. Honey can burn at high oven temperatures over extended periods. Adding about one-third to the chicken initially helps it marinate and start developing flavor, while reserving the rest to add during the latter part of cooking creates a beautiful, sticky glaze without the risk of burning.
4. Use a Meat Thermometer for Chicken: The most reliable way to ensure your chicken is perfectly cooked (safe to eat but still juicy) is to use an instant-read meat thermometer. Boneless, skinless chicken thighs (and breasts) should reach an internal temperature of 165°F (74°C) at their thickest point. This takes the guesswork out and prevents dry, overcooked chicken.
5. Line Your Pan for Easy Cleanup AND Better Browning: Parchment paper is your best friend for sheet-pan dinners, especially those with sugary glazes. It prevents sticking and makes cleanup a breeze. Interestingly, some chefs find that dark-colored baking sheets promote better browning and caramelization than lighter-colored ones due to better heat absorption and radiation. If you have one, give it a try!

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Sheet-Pan Honey Chili Chicken and Veggies:

Q1: Can I use chicken breasts instead of chicken thighs?
A: Yes, you absolutely can use boneless, skinless chicken breasts. Cut them into similar 1.5 to 2-inch pieces. Chicken breasts cook faster and can dry out more easily than thighs. To prevent this:
* Consider adding them to the pan 5-7 minutes after the vegetables have started roasting, especially if your vegetable pieces are large or dense (like carrots).
* Alternatively, cut the breast pieces slightly larger than you would thigh pieces.
* Most importantly, use a meat thermometer and pull them out as soon as they reach 165°F (74°C). Do not overcook.

Q2: What other vegetables can I use in this recipe?
A: This recipe is highly adaptable! Feel free to swap in or add other vegetables based on preference or what you have on hand. Good options include:
* Zucchini or Yellow Squash: Cut into ½-inch thick half-moons. They cook relatively quickly.
* Snap Peas or Snow Peas: Add these in the last 5-7 minutes of cooking as they cook very fast.
* Asparagus Spears: Trimmed. Add these in the last 10-12 minutes of cooking.
* Sweet Potatoes: Peeled and diced into ¾-inch cubes. They take longer to cook, so either cut them smaller or give them a 10-minute head start in the oven before adding other ingredients.
* Cauliflower Florets: Similar cooking time to broccoli.
* Mushrooms (Cremini or Button): Halved or quartered.
Remember to adjust cooking times based on the density and size of the vegetables you choose.

Q3: How do I store and reheat leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat:
* Oven/Toaster Oven (Recommended): Reheat on a baking sheet at 350°F (175°C) for 10-15 minutes, or until warmed through. This helps retain some of the original texture.
* Microwave: Reheat in a microwave-safe dish in 30-60 second intervals until hot. The texture might be slightly softer.
* Skillet: You can also reheat in a skillet over medium heat, adding a splash of water or broth if needed to prevent sticking and rehydrate the sauce.

Q4: Can I make this recipe ahead of time for meal prep?
A: Yes, components can be prepped in advance to save time:
* Vegetables: Chop all vegetables and store them in an airtight container in the fridge for up to 2-3 days.
* Chicken: Cut the chicken and store it separately in an airtight container in the fridge for up to 1 day.
* Sauce: Whisk together all sauce ingredients (except the cornstarch slurry if using) and store in an airtight container in the fridge for up to 3-4 days. If using cornstarch, make the slurry and add it to the sauce just before heating/using.
* When ready to cook, proceed with the recipe as directed. For best results, cook the dish fresh rather than cooking entirely and then reheating multiple portions throughout the week (though leftovers are great for a day or two).

Q5: Is this recipe gluten-free? How can I make it gluten-free?
A: As written, this recipe is likely not gluten-free primarily due to the soy sauce. To make it gluten-free:
* Use Tamari or Coconut Aminos: Substitute the soy sauce with an equal amount of gluten-free tamari or coconut aminos. Tamari is very similar in flavor to soy sauce, while coconut aminos are a bit sweeter and less salty (you might want to adjust other seasonings slightly).
* Check Chili Garlic Sauce: Ensure your chili garlic sauce brand is gluten-free. Some may contain wheat-derived ingredients.
* Cornstarch: Cornstarch is naturally gluten-free, but always check labels to ensure no cross-contamination if celiac disease is a concern.
With these simple swaps, you can easily enjoy a delicious gluten-free version of this Sheet-Pan Honey Chili Chicken and Veggies.

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