One Pan Honey Garlic Chicken and Veggies
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
One Pan Honey Garlic Chicken and Veggies
Description
One Pan Honey Garlic Chicken and Veggies uses boneless skinless chicken breasts brushed with a sauce made from honey, brown sugar, Dijon mustard, garlic, and dried herbs like oregano and basil. Baby red potatoes are roasted alongside the chicken after being seasoned and lightly oiled. Broccoli florets are added during the last ten minutes to retain their freshness and achieve slight charring under the broiler, which adds texture and depth.
The cooking process involves roasting the potatoes and chicken at 400°F until the chicken reaches safe internal temperature, then finishing with a brief broil to caramelize the glaze and vegetables. The sauce balances sweetness from honey and brown sugar with the tang of mustard and savory herbs for a layered flavor profile.
This dish is convenient for a wholesome one-pan meal, providing protein, starch, and vegetables. It serves well garnished with fresh parsley and can be paired with a simple green salad for extra freshness. The combined roasting brings out natural sweetness in the potatoes and broccoli while keeping the chicken tender and glazed.
Note that cooking times vary based on potato size. The specified broccoli amount is roughly 5 cups of florets. Monitoring the chicken’s internal temperature ensures it stays moist yet fully cooked.
Ingredients
- 3 tablespoons olive oil divided
- 2 tablespoons butter melted, unsalted
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 3 cloves garlic minced
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 16 ounces red potatoes halved, baby
- 4 chicken breast boneless, skinless
- 24 ounces broccoli florets
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, whisk together 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano and basil; season with salt and pepper, to taste. Set aside.
- Place potatoes in a single layer onto the prepared baking sheet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste. Add chicken in a single layer and brush each chicken breast with honey mixture.
- Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in broccoli during the last 10 minutes of cooking time. Then broil for 2-3 minutes, or until caramelized and slightly charred.
- Serve immediately, garnished with parsley, if desired.
Notes
- Use 24 ounces or about 5 cups of broccoli florets for best results.
- Adjust cooking time based on the size and thickness of potatoes to ensure even roasting.
User Reviews
Overall Rating
5
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