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!
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One Pan Honey Garlic Chicken and Vegetables
One Pan Honey Garlic Chicken and Vegetables
There’s something special about combining basic ingredients like sweet honey and flavorful garlic and baking them 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 discerning kids devour this recipe.
Plus, it’s easy cleanup! As the day comes to an end, 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 cleanup! Our kind of recipe! Plus, it’s one of those meals that uses pantry staples, so it’s always a good choice when dinner needs to get on the table fast.
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 an 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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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 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.
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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