One Pan Honey Garlic Chicken and Vegetables

Prep Time 10

Cook Time 30

Total Time 40

Yields servings

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

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.

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