This one-pan chicken dinner features a honey-garlic glazed chicken served with tender roasted potatoes and crisp green beans. It’s simple, flavorful, and guaranteed to become a repeat favorite.
This sheet-pan meal is one we make often — it’s easy, satisfying, and full of flavor. The honey-garlic glaze is sweet and savory, and it pairs perfectly with roasted red potatoes and green beans. It’s the kind of dinner that goes straight into the regular rotation because it’s fast, minimal cleanup, and the whole family loves it.
The honey-garlic glaze is the star — rich, sticky, and irresistible. The recipe makes plenty of glaze, which is perfect because you’ll want to drizzle it over the potatoes and veggies too. Everything ends up caramelized and glossy, with a little char from broiling that adds great depth of flavor.
It’s family-friendly — even the little ones enjoy it. If you want an easy, delicious weeknight dinner with minimal fuss, this is a great option. Grab a rimmed baking sheet, mix the glaze, and you’ll have dinner on the table in about 40 minutes.
One Pan Honey Garlic Chicken and Vegetables
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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
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Preheat oven to 400°F (200°C). Lightly grease a rimmed baking sheet or line it with foil and spray for easy cleanup.
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In a small bowl, whisk together the glaze ingredients: olive oil, melted butter, honey, brown sugar, Dijon mustard, minced garlic, oregano, basil, and salt and pepper to taste. Set aside.
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Arrange the potatoes in a single layer on one half of the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
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Place the chicken breasts in a single layer on the other half of the sheet. Season with salt and pepper and spoon half of the glaze over the chicken. Keep the remaining glaze separate to avoid cross-contamination.
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Roast for 20 minutes. Remove from the oven, add the green beans to the potatoes, and toss with the remaining glaze. Move the oven rack to the top position and broil the sheet for 5–10 minutes, or until edges are caramelized and slightly charred, potatoes are fork-tender, and chicken reaches 165°F (74°C). Garnish with parsley, if desired, and serve.
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Notes
- If you’re concerned about undercooked potatoes: Roast the potatoes for 10 minutes before adding the chicken, then continue with the recipe.
- This recipe is flexible — swap the chicken for pork chops or change the vegetables to broccoli, cauliflower, or carrots as desired.
- Recipe adapted from Damn Delicious.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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