It really doesn’t get much easier or simpler than a one pan meal, which is why we love this honey garlic roasted chicken and vegetables dish. Prepared and baked in just a sheet pan, this dish is quick and easy to toss together on a busy night, plus it takes less than 30 minutes from start to finish!
A complete meal with a lean protein source, carbohydrates and a green vegetable, this sheet pan dish is also super easy to customize. Swap out the potatoes for carrots or green beans for broccoli – it’s up to you!
One Pan Honey Garlic Roasted Chicken & Vegetables
¼ cup olive oil
3 tablespoons honey
1 tablespoon Dijon mustard
3 cloves garlic, minced
½ teaspoon oregano
1 teaspoon basil
salt and pepper, to taste
4 boneless, skinless chicken breasts
For the Vegetables:
3 cups cubed red potatoes
12 ounces fresh broccoli florets
1 tablespoon olive oil
½ teaspoon sea salt
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
In a small bowl, whisk together the chicken glaze ingredients. Divide glaze into two small bowls. Set aside.
On one side of the sheet pan, add the potatoes, olive oil and sea salt. Toss to coat.
Add the chicken breasts to the other side of the sheet pan. Season with salt and pepper, then brush one small bowl of glaze onto the chicken.
Place tray into the oven and bake for 20 minutes. Stir the broccoli florets into the potatoes and increase the oven to broil. Broil for 5 to 10 minutes or until potatoes are fork tender and the chicken is cooked through.
Spoon remaining glaze over top of the chicken. To serve, divide vegetables and chicken onto 4 plates.