This honey garlic chicken sheet pan dinner is the ultimate blend of sweet, savory, and simple. With juicy marinated chicken, roasted sweet potatoes, and crisp green beans, it’s a complete one-pan meal that’s packed with nutrients and flavor. Perfect for busy weeknights or weekend prep.
Why You’ll Love This Recipe
Made in one pan for easy cleanup
Naturally sweet and savory balance
Kid-friendly and meal prep approved
Gluten-free and packed with veggies
Recipe Origins
This dish takes inspiration from classic honey garlic stir-fry flavors and applies them to a Western-style roasted sheet pan dinner. It’s a healthy twist on a takeout favorite with roasted vegetables and wholesome ingredients.
Nutrition Information
Calories: 350 kcal
Fat: 7g
Carbohydrates: 42g
Protein: 32g
Sodium: 720 mg
Quick Facts
Preparation Time: 15 min
Cooking Time: 40 min
Servings: 4
Difficulty: ⭐⭐
Storage and Reheating Tips
Store in airtight containers for up to 3 days. Reheat in the microwave or oven at 350°F. For best results, slice the chicken before reheating to prevent drying out.
Serving Suggestions
Serve with brown rice or quinoa to soak up the sauce
Top with sesame seeds and sliced green onion
Pair with a mixed greens salad and light vinaigrette
Common Mistakes
Skipping marinade time: reduces flavor depth
Overcrowding the pan: causes uneven roasting
Using thick chicken breasts: butterfly or pound evenly for quicker cooking
Recipe Variations
Use chicken thighs for extra tenderness
Add orange juice/zest for a citrus kick
Swap green beans for broccoli or bell peppers
Make it spicy with red pepper flakes or sriracha
Frequently Asked Questions
Can I make this in advance?
Yes, marinate the chicken and prep vegetables up to 24 hours ahead. Store separately and assemble when ready to bake.
Is this recipe gluten-free?
Only if you use gluten-free soy sauce or tamari. Regular soy sauce contains wheat.
Can I use frozen green beans?
Yes, but thaw and pat dry first. Add them a few minutes later than fresh ones to avoid overcooking.
Ingredients
- 4 boneless, skinless chicken breasts
- ¼ cup honey
- ¼ cup soy sauce
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 2 large sweet potatoes, peeled and cubed
- 2 cups fresh green beans, trimmed
- 1 tsp paprika
- 1 tsp dried thyme
- Salt
- Black pepper
Instructions
1- Preheat oven to 400°F (200°C) and prepare a parchment-lined or greased baking sheet
2- In a small bowl, mix honey, soy sauce, garlic, olive oil, paprika, thyme, salt, and pepper
3- Add chicken to a resealable bag or bowl and pour in half the marinade
4- Marinate in the fridge for 30 minutes to 2 hours
5- Toss sweet potatoes with a little olive oil, salt, and pepper
6- Roast potatoes alone for 15 minutes
7- Remove sheet, stir in green beans, and place chicken on top
8- Pour remaining marinade over everything
9- Roast for 20–25 minutes until chicken is cooked (165°F internal temp)
10- Let rest 5 minutes before slicing. Drizzle with pan juices before serving
