برچسب: Honey

Sheet Pan Lemon Honey Garlic Chicken — juicy strips of chicken, caramelized peppers, sticky-sweet honey garlic sauce… and only one pan to clean. Weeknight win.

There are days I feel like cooking… and then there are days I open the fridge, see chicken, and immediately regret not ordering takeout. This recipe was born on one of those nights. One pan. Zero thinking. Big flavor. And almost no cleanup.

It’s sweet from the honey, garlicky in the best way, a little tangy from the lemon, and just fancy enough that you can sprinkle feta on top and pretend you planned it. I’ve made it more times than I can count lately, mostly when I’m too tired to be impressive, but still want dinner to taste like I tried.

• Cut the chicken into strips. Yes, strips. Not chunks, not cubes. Strips cook fast, soak up more sauce, and give you those golden edges we love. Bonus: they look like you did something fancy.
• Use what you’ve got. No red bell pepper? Use yellow, green, or whatever’s hiding in the veggie drawer. This recipe isn’t precious, it’s flexible. Mushrooms, zucchini, even thin green beans all work.
• Fresh lemon > bottled. I know you’ve got that plastic lemon in the fridge door. Put it down. The zest alone is worth using a real lemon. It makes the whole dish pop.
• Don’t overcrowd the pan. If everything’s piled on top of each other, you’ll end up steaming the chicken instead of roasting it. Give it space to crisp up and caramelize. No one likes soggy sheet pan dinners.
• Feta on top = salty magic. Don’t mix it in before baking. Crumble it over at the end so it stays tangy and creamy. You’re welcome.

Here’s how I make it:

Crank it to 400°F (200°C) and line a baking sheet with parchment paper so cleanup doesn’t ruin your night.

In a big bowl, whisk together the olive oil, honey, minced garlic, lemon zest, Italian seasoning, salt, and pepper. It should smell like you know what you’re doing, because you do. Add the chicken strips and bell peppers to the bowl. Give everything a good toss so it’s coated in that glossy, sticky marinade. You want every bite to taste like flavor, not just the first one.

Spread it all out on your sheet pan. No overlapping, this isn’t a chicken pile. Bake for 20–25 minutes, or until the chicken hits 165°F (75°C) and the edges start to caramelize. That’s when the magic happens.

Let it sit for 5 minutes, it keeps the chicken juicy and gives you a second to feel proud of yourself. Then crumble feta over the top and serve it with lemon wedges. Boom. Dinner.

This one’s become a regular in our dinner rotation, because it just works. Easy, quick, and that sweet lemon-garlic glaze? Still gets me every time. If it didn’t hold up, it wouldn’t be on the blog. Simple as that.

Storage + Reheating

Fridge:

Leftovers? Lucky you. Store them in an airtight container for up to 3 days.

Freezer:

Yes, you can freeze it. Just let it cool completely, then stash it in a freezer-safe container. It’ll keep for up to 3 months, just don’t forget about it back there.

To Reheat:

Microwave works fine for a quick fix, but if you want that roasted edge back? Pop it in a 350°F (175°C) oven for 10–12 minutes. Add a fresh squeeze of lemon and pretend it’s Day 1.

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This post was originally published in 2023 and updated in May 2025 with fresh tips, improved content, and even more flavor.