One Pan Honey Garlic Chicken and Vegetables is such and easy and delicious dinner idea! It’s so flavorful and cleanup is a dream! Make this one-pan recipe on busy weeknights!
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One Pan Honey Garlic Chicken and Vegetables
One Pan Honey Garlic Chicken and Vegetables
There’s something special about combining sweet honey and flavorful garlic and baking it in the oven to create a golden-brown, mouth-watering chicken dinner! So seriously, that’s why you have to try this One Pan Honey Garlic Chicken and Vegetables!
All the flavors come together perfectly. Even my discerning tweens and teens like this recipe.
Plus, it’s easy cleanup! As I get older, the thought of doing a ton of dinner dishes sounds less and less appealing. That why one pan or pot wonders like Sheet Pan Chicken Fajitas and Mexican Chicken Rice and Veggies are dinners that we make often!
Fresh, flavorful and easy – and easy clean up! My kind of recipes!
If you love chicken as much as we do, here are 20 more Easy Baked Chicken Recipes.
How to Make 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 and your chicken on the other. Glaze it up with the flavorful honey garlic sauce and pop it in the oven!
Step 2
Then, after about 20 minutes in the oven, you 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.
If you’ve tried this One Pan Honey Garlic Chicken and Vegetables or any other recipe on Suburban Simplicity, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food, fun crafts + DIYs and what I’m up to on a daily basis!
One Pan Honey Garlic Chicken and Vegetables
One Pan Honey Garlic Chicken and Vegetables is such and easy and delicious dinner idea! It's so flavorful and cleanup is a dream! Make this one-pan recipe on busy weeknights!
Print Pin RatePrep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 439kcal
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
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- salt and 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 pepper (to taste)
- 12 ounces frozen green beans (or 16 ounces broccoli florets)
- 2 Tablespoons chopped fresh parsley leaves (for garnish)
Instructions
- 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 oven and roast for 20 minutes. Take out of oven and add green beans (and/or other vegetables) and remaining glaze with the potatoes. Mix to combine. Move rack in 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.
Video
Notes
Recipe is easily made with different meats or vegetables. (pork chops, broccoli, cauliflower, carrots, Brussels sprouts etc.) Nutritional information is approximate and was calculated using a recipe nutrition label generator. ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition
Calories: 439kcal | Carbohydrates: 39g | Protein: 28g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 87mg | Sodium: 203mg | Potassium: 1133mg | Fiber: 4g | Sugar: 18g | Vitamin A: 965IU | Vitamin C: 24.8mg | Calcium: 67mg | Iron: 2.5mg
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*Recipe inspiration from Damn Delicious
Try this One Pan Honey Garlic Chicken and Vegetables and let me know what you think!
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Chicken nice and tender!! Good flavor in glaze…best served with the extra glaze…chicken had such a beautiful brown to it….used frozen green beans wo der if fresh would work..I love green beans!!
I’m so glad you enjoyed the recipe, Kris! I think fresh green bean would work! However, I’ve never tried it. Let me know 🙂
My husband and I just got done with this and oh my gosh, it was wonderful. It was everything I love. Flavorful, easy, pretty to look at, and the cleanup was next to nothing. I was so proud of it! I was afraid it would all taste the same, but it didn’t at all.
I mixed the glaze in a Ziploc baggie for one less dish to wash. I know, lazy–but it worked out great for drizzling on the chicken with no risk of cross contamination. I realized after I had begun that I was out of oregano AND thyme, I substituted with Italian seasoning and it was still so tasty, I don’t think it hurt a bit.
Do you think it would work to mix up bigger batch of glaze, then separate it into smaller bags and freeze it? I’m *no* chef, so I don’t know if that would alter the chemistry or anything. It’s so versatile though, it would be awesome to have that part done and then change up the meats and veggies. Anyways, I loved this recipe and it will definitely be a regular in our home from now on. Thank you!!
I LOVE to hear this, Leah. I’m so glad you both enjoyed the recipe and that clean up was a breeze! I love your hack about the plastic bag…maybe I’ll had it to the tips so that others can use it too!
As for mixing up the glaze and freezing it, I totally think that can be done. I’m all for making things simple.
Oh this looks so good Erin, definitely one to try after work one evening. I’ll let you know how I find it!
Yes, perfect for busy weeknights, Victoria! Tasty and simple, just the way I like a family recipe!