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.
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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?
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This is an easy dinner idea · Honey Garlic Chicken is one of those recipes that I have tried it and i’ll find myself making it over and over.
What the. Glaze part?
Hi! I have potatoes but no green beans! Would carrots work? I’m not sure when to add them to the chicken when baking.
Absolutely! This recipe is super versatile. Carrots work best if you slice them thin. They take a long time like the potatoes do because they are so fibrous. You can roast the potatoes and carrots together for 10 minutes before adding the chicken.
Hi! I want to make this recipe tonight, but forgot to buy unsalted butter.. how much of a difference will it make if I use salted butter? Thanks!
You can use salted. You will just need less salt when you are adjusting the flavor of the glaze. Enjoy!
Normally I don’t trust recipes that bake potatoes for so little time, and sure enough, my potatoes were completely raw. Anyone else have this problem? They were small potatoes I quartered, so it’s not that the pieces were too big (smaller than the ones pictured). Why does this always happen to me?
Hi Haylee! I’m sorry to hear your potatoes were raw. Next time I would spread them out and bake them all by themselves for 10 minutes before adding the chicken and proceeding with the recipe as written. I tend to prep my potatoes early in the day and let them soak in water. I wonder if that’s making them cook faster. You can try that too.
We had this for dinner tonight with our friends over and we all loved it! Thanks for a great recipe! I’ll definitely be making it again! 🙂
I’m so glad you liked it Becky! It’s seriously one of our faves! We’re making it tonight with some different meat and veggies. That glaze is addicting!
I might try cutting the potatoes smaller next time. They still weren’t fork-tender by the end of the recommended baking time
Sorry about that. You can also bake them for a bit before adding the chicken if you like a thicker cut potato.
This was so good…chicken was a little dry but the vegetables was awesome
Sorry! Depending on the size of the chicken breasts, they may finish cooking before the broiling portion of the recipe. You can always check the temperature on the chicken and remove them and just broil the veggies if you want. I’m glad you still liked it!
This looks amazing! I was looking for a one pan chicken dinner tonight – and i think i found the one! I’ll let you know how it turns out!
Just made this, awesome! I added a teaspoon of balsamic vinegar to the green bean glaze. So good! Thank you!
Yum! Great idea with the balsamic vinegar!