One Pan Honey Garlic Chicken and Vegetables

Roasted Chicken and Vegetable on one pan.

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 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 439kcal

Author Erin Henry

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.

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Nutrition