One Pan Honey Garlic Chicken and Vegetables (+ Video)
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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.
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 1/2 teaspoons minced garlic (about 3 cloves)
- 1/2 teaspoon dried oregano
- 1/2 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.
Notes
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137 Comments on “One Pan Honey Garlic Chicken and Vegetables (+ Video)”
Looks Delicious! I am always looking for chicken recipes. Can’t wait to try it.
Thanks Amy! You’ll love this one!
Hello I was wondering if this is a free recipe? Wanted to check first.
Free for personal use. Just print it or use it straight from your phone. 🙂 If you are on mobile, you may need to click the purple “Read More” button to scroll down to the recipe.
If you prefer your chicken to be thin, I definitely recommend cooking the potatoes first and then adding the green beans and chicken. You could also remove the chicken halfway through cooking the green beans and potatoes. Besides that, this recipe is amazing and every piece of it comes out tasting tender and delicious. For the lazy people out there such as myself, this is a ridiculously easy recipe to follow and I highly recommend it! Thank you for this wonderful meal!
I simply searched “roasted chicken and vegetables” and this is the very first recipe I saw, and it looks fantastic! I’m making it. Tonight. Fastest Pintrest find ever!
I wanted something outside of my standard “holy trinity” of seasoning (salt/pepper/garlic) and this is PERFECT! Just different enough to be different, but still with tried and true ingredients. Thank you!
I hope you love it as much as we do! Thanks for your comment Laura!
Can the chicken be semi frozen
Hi Kristine,
You would need to bake it longer. I would add at least 10-15 minutes for frozen chicken. You can always thaw it in the microwave before you bake it as well. Enjoy!
when i made this i used a baking sheet as instructed and the glaze melted off of pan on to the oven and caused lots of smoke, how did you keep from that happening?
shoot i just realized! your pans in the pics have edges mine don’t! DISCLAIMER must have upward edges on baking sheets! lol
Looks like you got it figured out. I updated my recipe to a rimmed baking sheet so it’s helpful to those in the future.
Can you you use fresh green beans?
Absolutely! They should cook about the same amount of time as well.
Very good! My family loved it. Thanks for sharing.
I just made this tonight. I added a few different veggies and had to improvise a couple ingredients, but ut turned out delicious! I will be keeping this one to make again. Thanks for sharing!
Glad do hear it!
Do you think this glaze would work well with pork instead of chicken?
YES! We’ve done that before and it tastes great too!
When the instructions say to return it to the oven and BROIL for about 10 minutes, is that a mistake or am I turning the oven to ‘broil’ at that time and moving it to an upper rack?
No mistake. You will turn it to broil and move it to an upper rack.
Thank you! Can’t wait to try this!
This looks amazing and similar to something I do. Looking forward to trying your version!! I am wondering about doing this as a freezer meal. I’m concerned the potatos will go mushy. Thinking about making the glaze and putting the uncooked chicken and the glaze mixture in a vacuum seal bag with the raw veggies. Then thaw and cook as directed!! Have you done this?
I’m sorry to say I haven’t done very many freezer meals, but I bet I would if I had a vacuum seal too. Lucky you! You can always try it. You might want to blanch your potatoes first though.
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.
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.
This was awesome!! new family favorite!
Yay! I’m so glad you liked it Malynne!
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!
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!
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.
Well yumm!! Thanks will make again
So glad you liked it Megan! Thanks for your comment!
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. 🙂
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.
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!
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!
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!
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!
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.
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!