One Pan Honey Garlic Chicken and Vegetables

Baking pan with honey garlic chicken, veggies, and potatoes on it.

One Pan Honey Garlic Chicken and Vegetables

One Pan Honey Garlic Chicken and Vegetables is such an easy and delicious dinner idea! It's so flavorful and cleanup is a dream! Make this one-pan recipe on busy weeknights!

Course dinner

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 439kcal

Author Erin @ Suburban Simplicity

Ingredients

Glaze

2 Tablespoons olive oil
2 Tablespoons unsalted butter melted
2 Tablespoons honey
2 Tablespoons brown sugar
1 Tablespoon Dijon mustard
3 cloves garlic
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
salt and black pepper to taste

Additional Ingredients

4 large boneless skinless chicken breasts chicken thighs work well too
1 lb. red potatoes cut into 1-inch pieces (about 3 medium red potatoes, or 3 cups cubed)
1 tablespoon olive oil
salt and black pepper to taste
12 ounces frozen green beans or 16 ounces broccoli florets
2 Tablespoons chopped fresh parsley leaves for garnish

Get Recipe Ingredients

Instructions

Prep: Preheat oven to 400 degrees. Lightly grease a rimmed baking pan with nonstick cooking spray. (You can cover your pan with foil and spray that for easy cleanup.)
Mix Glaze Ingredients: In a small bowl, whisk together the glaze ingredients and season with salt and pepper to taste. Set aside.
Add Potatoes: Place potatoes in a single layer onto half of the prepared baking pan. Drizzle with 1 Tablespoon olive oil and season to taste with salt and pepper.
Add Meat: Add chicken in a single layer on the other half of the baking pan and season with salt and pepper. Spoon half of the glaze mixture over the top of the chicken. (Do not contaminate the remaining glaze by touching the raw chicken and putting the spoon back in the glaze - divide it into two bowls if needed.)
Bake: Place pan into the oven and roast for 20 minutes. Take it out of the oven and add green beans (and/or other vegetables) and remaining glaze with the potatoes. Mix to combine. Move the rack in the oven up to the top level. Return tray to oven and broil for about 5-10 minutes, or until everything is caramelized and slightly charred, the potatoes are fork-tender, and the chicken reaches 165 degrees. Serve garnished with parsley.

Video

Notes

- Make-Ahead: Cut vegetables, make the glaze, place potatoes and chicken in the appropriate amount of glaze, and refrigerate. When ready to bake, place them on a baking pan and follow the recipe from instruction 4.
- Chicken Options: Honey Garlic Chicken is good with boneless chicken breast or thighs, depending on your preference.

- Lining Your Pan: We don't find it necessary, but you can line the pan with parchment paper or aluminum foil for easier cleanup.

- Food Safety: DO NOT dip the spoon that touches the raw chicken back into the reserved glaze for the vegetables.

- Vegetables: Cut vegetables into similar-sized pieces for even cooking. Use whatever combination works for you. Broccoli, peppers, sweet potatoes, etc.

- Use a Meat Thermometer: To ensure the chicken is cooked through, use a meat thermometer. The internal temperature should reach 165°F (74°C).

- Other Protein Options: The other great thing about this recipe is that you can substitute pork chops or beef -they're also delicious!
- Storage: Store leftovers in an airtight container in the fridge for 4-5 days.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition