One Pan Honey Garlic Chicken and Vegetables is such a quick, easy, and delicious dinner idea! It's so flavorful, and cleanup is a dream! Make this one-pan recipe on busy weeknights!
We have loads of Sheet Pan Dinner Ideas if you need them!
If you're looking for a simple, easy, and yummy dinner recipe, this one-pan honey garlic chicken recipe is a perfect choice!
This sheet pan dinner is a snap to make and is packed with flavor - the honey garlic sauce gives the juicy chicken a wonderful sweetness, and the vegetables are lightly seasoned and roasted to perfection.
Plus, with only one pan to clean, you can enjoy this delicious meal in no time at all!
So seriously, that's why you have to try this One Pan Honey Garlic Chicken and Vegetables!
As the day ends, the thought of doing a ton of dinner dishes sounds less and less appealing. That is why one pan or pot wonders like Sheet Pan Chicken Fajitas and Mexican Chicken Rice and Veggies are dinners that we make often!
If you're a fan of slow cooking, try out Crock Pot Honey Garlic Chicken!
So, the beauty of this dinner is that you use one pan. Just one pan!
Step 1 - Place your veggies coated in oil on one side of the sheet pan and your chicken on the other. Glaze it up with the flavorful honey garlic sauce and pop it in the oven!
Step 2- after about 20 minutes in the oven, add the vegetables that cook more quickly than potatoes and a bit more glaze, and then broil it - and you're d-o-n-e! This is when you get the nice golden-brown, caramelized chicken!
Tips for Making the Best Sheet Pan Honey Garlic Chicken and Vegetables
- Depending on your preference, Honey Garlic Chicken is good with chicken breast or chicken thighs.
- Make sure NOT to dip the spoon that touches the raw chicken back into the reserved glaze for the vegetables.
- This recipe is versatile. You can totally mix and match vegetables in this recipe. Pick what you like! (Cauliflower, Brussels sprouts, broccoli, carrots, etc.)
- The other great thing about this recipe, you can substitute pork or beef -it's also delicious!
Sheet Pan Garlic Chicken and Potatoes
Of course, if you wanted to omit the veggies, you could always add more potatoes and have Sheet Pan Chicken and Potatoes for dinner.
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One Pan Honey Garlic Chicken and Vegetables
- 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 pepper (to taste)
- 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 pepper (to taste)
- 12 ounces frozen green beans (or 16 ounces broccoli florets)
- 2 Tablespoons chopped fresh parsley leaves (for garnish)
- 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.)
- In a small bowl, whisk together the glaze ingredients and season with salt and pepper, to taste. Set aside.
- 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 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.)
- Place pan into the oven and roast for 20 minutes. Take 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 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.
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