One Pan Honey Garlic Chicken and Vegetables + Video
This one pan chicken dinner has the most delicious honey garlic glazed chicken alongside tenderly roasted potatoes and green beans. Plus, it’s so easy and flavorful, you’ll make again and again!
This one pan chicken dinner is one of those recipes we’ve made like five, or six, or ten times already, but I keep forgetting I want to blog about it. Well this time, I finally remembered to pull out my camera, so here it is and I hope you love it as much as we do!
One pan honey garlic chicken and vegetables is what dreams are made of! We just love it so much! It’s sweet, it’s savory, and it’s a one pan chicken dinner! You can’t get much better than that! It’s just one of those dinners that we keep in the regular menu rotation — in fact we are having it again next week.
Save This recipe
Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.
The honey garlic glaze for the chicken, is … dy-na-mite! I could drink that marinade! … but that would be gross, so I won’t. And this recipe makes a lot of glaze, but that’s a good thing! Trust me, you’ll want to stir it up on the potatoes and veggies too. No drop of glaze shall go to waste! At least not at my house.
When the baby “mmm’s” the whole time that he’s eating, you know it’s family friendly too. I love all the recipes on my blog, but this is definitely one of my top favorites! I can’t urge you enough to make it! Pull out your sheet pan, and have an amazing dinner tonight!
One Pan Honey Garlic Chicken and Vegetables
Ingredients
Glaze:
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter, melted
- 2 Tablespoons honey
- 2 Tablespoons brown sugar
- 1 Tablespoon Dijon mustard
- 1 ½ teaspoons minced garlic, (about 3 cloves)
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- salt and pepper, to taste
Other Ingredients:
- 4 large boneless skinless chicken breasts
- 16 ounces 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 fresh or frozen broccoli florets)
- 2 Tablespoons chopped fresh parsley leaves, optional
Instructions
- Preheat oven to 400 degrees Fahrenheit. Lightly grease a rimmed baking sheet with nonstick cooking spray. (Sometimes I cover my pan with foil and spray that for easy cleanup.)
- In a small bowl, whisk together the glaze ingredients; season with salt and pepper, to taste. Set aside.
- Place potatoes in a single layer onto half of the prepared baking sheet. Drizzle with 1 Tablespoon olive oil and season with salt and pepper, to taste.
- Add chicken in a single layer on the other half of the baking sheet; season with salt and pepper. Spoon half of the glaze mixture over the top of the chicken breasts. (Do not contaminate the remaining glaze with the raw chicken – divide it into two bowls if you have to.)
- Place tray into oven and roast for 20 minutes. Then stir in green beans and remaining glaze with the potatoes. Mix together. Move rack in oven up to the top shelf. 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 Fahrenheit. Serve garnished with parsley, if desired.
Video
Notes
- IF YOU ARE WORRIED ABOUT RAW POTATOES: Go ahead and roast the potatoes for 10 minutes BEFORE adding the chicken. Then continue with recipe as written.
- Recipe is easily adaptable with different meats or vegetables. (Think pork chops, broccoli, cauliflower, carrots, etc.)
- Recipe lightly altered from Damn Delicious
Nutrition
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
Hey Amber! I’ve made this a couple of times now and my family really likes it. I use frozen chicken that I’ve thawed rather than fresh chicken. Both times I’ve made this recipe there has been a lot of liquid in the pan – certainly not the glazing effect I see from your recipe photos and videos. The glaze gets really watered down. I think it’s from the chicken. Do you use fresh chicken or do you have any suggestions to circumvent or solve my little dilemma? I have followed the recipe exactly except I use fresh green beans. Thanks Amber!
Hi Holly! Definitely drain as much frosted ice and chicken juice off the chicken as you can before you put it on the pan. You can pat it dry with a paper towel too. If you are cutting your potatoes and soaking them in water or rinsing them before you put them on the pan, that will add extra water as well. So scrub your potatoes before you dice them, and just put them straight on the pan. The chicken will still release some liquid, but hopefully these tips help! Sometimes we save a small portion of the sauce to dip our chicken in. We make this A LOT too. We even did it with carrots, onions, green beans, and sliced chicken sausage last week. So yummy!
COuld I use potatoes and then add some frozen green beans before broil? Or will this mess with the time?
I’m not sure I understand your question because that is exactly what you do. You bake the potatoes with the chicken, then add the frozen green beans and broil for 5-10 minutes. I have a video at the top of this post to help show you how if you want to check it out.
Loved this recipe and making it for a second time tonight! Used sweet potatoes and russets and it was great. Adding carrots and cauliflower tonight with broccoli added near the end! So versatile!
Yum! I love all those veggies! So glad you are loving this recipe Angie!
You have no idea!;) had to print it off and add to my cookbook so we could have it more often. HUGE hit! I love the versatility of changing out veggies! Soooo easy! This will be a regular at my house 🙂
Added zucchini and yell W squash and mushrooms last night and doubled the sauce! It was fantastic! I had to double it because everyone wants leftbovers;)
I love that this recipe is so versatile. We’ve doubled the sauce a time or two as well. 🙂
Well yumm!! Thanks will make again
So glad you liked it Megan! Thanks for your comment!
When I tried this, the glaze spilled off the chicken and onto the pan and immediately started to burn. Smoke was really bad for me too. And the burned sugar in the glaze was a sticky mess. I was so excited. What did I do wrong??
I’m sorry about that Alice. I have a gas oven, so I’m wondering if electric ovens are cooking differently than mine. You can try dividing the glaze in half and brush half onto the chicken while it cooks and keep the other half uncontaminated to put on right before serving. I’m going to work on a video for this recipe this week. I’ll hopefully have it edited and ready by Monday.
So do you put your green beans (or in my case broccoli) in oven at same time as potatoes (i.e. from the very beginning)…was reading directions and was unclear if you added those at the end or not. Thanks
Nope, just for the last 10 minutes. Sorry for the confusion!
It looked like you added already cooked (steamed) the green beans before you added them. Is that correct? I want to make this tonight. Yummy!
I didn’t actually. I add them frozen, they just steam when you add them to the hot tray. Enjoy!
Thanks, Amber!
Would chicken thighs work as well? or would I need to change the baking time? I want to try this tomorrow night.
Yes, thighs will work, and they will take about 10 minutes longer to bake. Good luck and enjoy!
This was awesome!! new family favorite!
Yay! I’m so glad you liked it Malynne!
Hi Amber, could this be roasted on parchment paper instead of foil? Tnx
Hi Lisa,
Unfortunately the parchment paper will burn if it’s put under the broiler. If you are okay with it not being caramelized, you can just keep cooking everything at 400 degrees Fahrenheit until it is cooked through.
I made this and it was amazing except there was so much smoke fire alarms went off! Nothing fell off my pan. What was the problem?
Your broil must be more powerful than mine. 🙂 I would try brushing a small amount of glaze on the chicken during the first 25 minutes of baking, and wait to add the rest of the glaze until the last 5 minutes of broiling. The sugars in the glaze probably caused the smoking, or the high heat caused the food to bubble and pop, and the juices from the food were hitting the broiling element in your oven. If you’re ok with it not being roasted, you can just continue baking at the regular temp until everything is cooked through.