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 absolutely delicious and one of my staples.
However, for my family of four, I double (at least)the glaze, and need to use 2 sheet pans. One just for chicken, and the other for potatoes and green beans.
Still fantastic, but the original recipe is not enough when your kids are teenagers/twenties.
Leftovers are delicious as well!
We have started doing that as well since my kids are getting older. Two pans and extra glaze! Plus leftovers are good too.
Obsessed with this dish! It is so freaking good I could drink it lol. I always double the sauce cause we always want more, it’s THAT GOOD!!!
We will double it occasionally as well. So glad you love it as much as we do Natalie!
Has anyone made this without the garlic? Does it turn out good still?
We love garlic and have never left it out, so it’s hard to say.
We have very large chicken breast – Would you recommend butterflying them? My fiancé suggested cutting a small slit and added the glaze in the slit as well, as these chicken cuts are monsters! Any suggestion?
Yes, absolutely. I would just cut them in half width-wise to create two pieces from one breast. You want everything to bake as evenly as possible.
Thank you for sharing this, this was ABSOLUTELY incredible!! This recipe will also be helpful for meal prepping for work to!
So glad you enjoyed this recipe Brennon! Happy meal prepping.
This is AMAZING. My boyfriend said it was the best dinner I’ve ever made and we’ve lived together for 3 years now lol. I subbed sugar snap peas for the green beans and it was delicious. We will definitely be having this once a week. It’s so easy to throw together after a long work day!
Verified! Picky eater in the house, and he REQUESTS THIS ❤️ Great job, and thank you!
Just made this tonight and it was SO GOOD. So
Flavorful and delicious!
Wonderful! Glad you liked it Angelina!
Tried this for the first time, about 2 years ago. It has become a staple in our house and friends and family love it when they come over! Such a great recipe!! Thanks so much!
I’m so glad this dinner has become a regular for your family — it is for ours as well. Having it again today in fact!