Sweet and savory meet on one sheet pan: juicy honey-garlic baked chicken paired with caramelized roasted carrots. A quick whisked marinade, simple prep, and hands-off oven time make this an easy, flavor-packed weeknight dinner with minimal cleanup and maximum payoff.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 4 large carrots, sliced into sticks
- Salt, to taste
- Chopped green onions, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line two rimmed baking sheets with parchment or foil for easy cleanup.
- In a small bowl, whisk honey, soy sauce, garlic, olive oil, ginger, and black pepper to make the marinade.
- Place chicken in a large resealable bag or shallow dish. Pour half the marinade over the chicken, seal, and refrigerate 30 minutes (up to 2 hours). Reserve the remaining marinade separately.
- Meanwhile, toss carrot sticks with a light drizzle of olive oil, a pinch of salt, and 1–2 tablespoons of the reserved (unused) marinade. Spread on one baking sheet in a single layer.
- Transfer chicken to the second baking sheet. Pour the rest of the reserved marinade over the chicken.
- Bake both pans for 25–30 minutes, rotating sheets halfway, until chicken reaches 165°F (75°C) and carrots are tender with caramelized edges.
- Rest chicken 5 minutes, then slice. Plate with roasted carrots and spoon any pan juices over the top.
- Garnish with chopped green onions and serve.
Variation
- Spicy Honey Garlic: Add 1–2 teaspoons sriracha or red pepper flakes to the marinade for gentle heat.
- Sesame Twist: Stir 1 teaspoon toasted sesame oil into the marinade and finish with toasted sesame seeds.
- Thighs or Drumsticks: Swap in bone-in chicken; increase bake time to 35–45 minutes, cooking to 165°F (75°C).
Cooking Notes
- Carrot size matters: thinner sticks roast faster; cut evenly so they caramelize at the same rate as the chicken cooks.
- Convection ovens may reduce time by a few minutes; start checking at 22–23 minutes.
- If pan juices start to brown too quickly, tent the chicken sheet loosely with foil for the last 5–10 minutes.
Serving Suggestions
- Serve over steamed rice, quinoa, or cauliflower rice to catch the honey-garlic juices.
- Add a crisp side like cucumber salad or steamed broccoli for freshness and color.
- Finish with lime wedges and a sprinkle of sesame seeds for brightness and crunch.
Tips
- Marinate in the morning for even quicker weeknight cooking.
- Pat chicken dry before marinating to help the glaze cling and brown nicely.
- For meal prep, pack chicken and carrots with rice; they reheat well for up to 4 days.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 35 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I use chicken thighs?
Yes boneless thighs bake in about 22–28 minutes; bone-in pieces need 35–45 minutes. Cook to 165°F (75°C). - How do I make this gluten-free?
Use gluten-free tamari or coconut aminos in place of soy sauce. - Can I cook everything on one sheet?
Use two sheets for best caramelization and to avoid crowding; combine at the end if desired. - How do I thicken extra sauce?
Simmer a separate batch of marinade 2–3 minutes until glossy, or whisk in a cornstarch slurry and cook briefly.
Conclusion
Sweet, garlicky, and weeknight-easy, this Honey Garlic Chicken and Carrots delivers juicy protein and caramelized veggies in under an hour. Minimal prep and sheet-pan simplicity make it ideal for busy nights. Customize the heat, go gluten-free with tamari, and enjoy leftovers that reheat beautifully.
Print
Honey Garlic Chicken and Carrots
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Sweet and savory meet on one sheet pan: juicy honey-garlic baked chicken paired with caramelized roasted carrots. A quick whisked marinade, simple prep, and hands-off oven time make this an easy, flavor-packed weeknight dinner with minimal cleanup and maximum payoff.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup honey
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 4 large carrots, sliced into sticks
- Salt, to taste
- Chopped green onions, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line two rimmed baking sheets with parchment or foil for easy cleanup.
- In a small bowl, whisk honey, soy sauce, garlic, olive oil, ginger, and black pepper to make the marinade.
- Place chicken in a large resealable bag or shallow dish. Pour half the marinade over the chicken, seal, and refrigerate 30 minutes (up to 2 hours). Reserve the remaining marinade separately.
- Meanwhile, toss carrot sticks with a light drizzle of olive oil, a pinch of salt, and 1–2 tablespoons of the reserved (unused) marinade. Spread on one baking sheet in a single layer.
- Transfer chicken to the second baking sheet. Pour the rest of the reserved marinade over the chicken.
- Bake both pans for 25–30 minutes, rotating sheets halfway, until chicken reaches 165°F (75°C) and carrots are tender with caramelized edges.
- Rest chicken 5 minutes, then slice. Plate with roasted carrots and spoon any pan juices over the top.
- Garnish with chopped green onions and serve.
Notes
- Use the reserved portion of marinade that never touched raw chicken for the carrots. Do not reuse marinade that has contacted raw poultry.
- For extra sauce, simmer a separate batch of the marinade in a small saucepan for 2–3 minutes to thicken and serve alongside.
- Pound thick chicken breasts to even thickness for more consistent cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Roasting
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 chicken breast with roasted carrots
- Calories: 320
- Sugar: 19 g
- Sodium: 780 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 105 mg
Keywords: honey garlic chicken, roasted carrots, baked chicken, sheet pan, weeknight dinner, easy recipe, gluten-free option, meal prep