Description

This One Pan Honey Garlic Chicken and Veggies recipe combines tender, juicy chicken breasts with baby red potatoes and fresh broccoli, all roasted together in a flavorful honey garlic sauce. The sweet and savory glaze, infused with garlic, Dijon mustard, and herbs, caramelizes beautifully under the broiler for a deliciously charred finish. Perfect for a weeknight dinner, this easy, all-in-one meal minimizes cleanup without sacrificing deliciousness.

Ingredients

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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

1 tablespoon olive oil
16 ounces baby red potatoes, halved
4 boneless, skinless chicken breasts
24 ounces broccoli florets
2 tablespoons chopped fresh parsley leaves (for garnish)

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Instructions

Preheat and Prepare Baking Sheet: Preheat your oven to 400 degrees Fahrenheit. 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, combine 2 tablespoons olive oil, melted butter, honey, brown sugar, Dijon mustard, minced garlic, oregano, and basil. Whisk everything together until well combined. Season this mixture with kosher salt and freshly ground black pepper to your taste, then set aside.
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 lightly season with salt and pepper. Add the chicken breasts to the baking sheet in a single layer alongside the potatoes.
Brush Chicken with Sauce: Using a brush or spoon, generously coat each chicken breast with the prepared honey garlic sauce, making sure all sides are covered for maximum flavor.
Roast Chicken and Potatoes: Place the baking sheet in the oven and roast for about 25 to 30 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and is fully cooked through.
Add Broccoli: Ten minutes before the end of the roasting time, stir in the broccoli florets with the potatoes and chicken to allow them to cook and absorb the flavors.
Broil for Caramelization: After roasting, switch your oven to broil and cook the entire sheet for an additional 2 to 3 minutes, or until the chicken and vegetables are caramelized and have slightly charred edges for added flavor and texture.
Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley. Serve immediately while hot for a hearty and flavorful one-pan meal.

Notes

This dish features tender and juicy chicken breasts baked to perfection with potatoes and broccoli, all cooked on a single pan for easy cleanup.
The honey garlic sauce creates a sweet and savory glaze that caramelizes under the broiler for a delicious finish.
Adjust seasoning with salt and pepper according to your taste preferences.
Ensure chicken reaches 165°F internally for safe consumption.
You can swap broccoli with other vegetables like green beans or asparagus if desired.

Nutrition

Serving Size: 1 chicken breast with veggies and potatoes
Calories: 480 kcal
Sugar: 14 g
Sodium: 220 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 6 g
Protein: 38 g
Cholesterol: 90 mg