Description
This One Pan Honey Garlic Chicken and Veggies recipe offers a delicious, effortless dinner with tender, juicy chicken breasts baked to perfection alongside baby red potatoes and broccoli. The honey garlic sauce provides a perfect balance of sweet and savory flavors, making it a complete meal cooked all on a single pan for easy cleanup.
Ingredients
Scale
For the Honey Garlic Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter (melted)
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 3 cloves garlic (minced)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Kosher salt and freshly ground black pepper (to taste)
Main Ingredients
- 3 tablespoons olive oil (divided)
- 16 ounces baby red potatoes (halved)
- 4 boneless, skinless chicken breasts
- 24 ounces broccoli florets
- 2 tablespoons chopped fresh parsley leaves (for garnish)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400 degrees F. Lightly oil a baking sheet or coat it with nonstick spray to prevent sticking during roasting.
- Make the Honey Garlic Sauce: In a small bowl, whisk together 2 tablespoons olive oil, melted butter, honey, brown sugar, Dijon mustard, minced garlic, dried oregano, and dried basil. Season the mixture with salt and freshly ground black pepper to taste. Set aside this flavorful sauce.
- Prepare Potatoes and Chicken: Arrange the halved baby red potatoes in a single layer on the prepared baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper. Place the chicken breasts in a single layer on the baking sheet as well. Brush each chicken breast generously with the honey garlic sauce.
- Roast Chicken and Potatoes: Place the baking sheet in the preheated oven. Roast until the chicken is cooked through, reaching an internal temperature of 165 degrees F, approximately 25-30 minutes.
- Add Broccoli: About 10 minutes before the end of roasting, stir in the broccoli florets on the baking sheet alongside the chicken and potatoes. This allows the broccoli to cook without becoming too soft.
- Broil for Caramelization: After roasting, switch the oven setting to broil for 2-3 minutes. This step caramelizes the honey garlic sauce, creating a slightly charred, flavorful finish on the chicken and vegetables. Watch carefully to avoid burning.
- Serve and Garnish: Remove the baking sheet from the oven. Serve the chicken and veggies immediately, garnished with chopped fresh parsley for a fresh, vibrant touch.
Notes
- This recipe features juicy, tender chicken breasts baked alongside baby red potatoes and broccoli, all on a single pan for easy cleanup.
- Make sure not to overcook the broccoli to maintain its vibrant color and slight crunch.
- The broiling step caramelizes the sauce perfectly—keep an eye on it to prevent burning.
- For best flavor, use fresh garlic and fresh parsley as garnish.
- Feel free to substitute broccoli with other veggies like asparagus or green beans depending on seasonality and preference.
Nutrition
- Serving Size: 1 chicken breast with portion of potatoes and broccoli
- Calories: 460 kcal
- Sugar: 10 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 95 mg
