Sheet Pan Honey Garlic Chicken and Feta Potatoes Recipe

If you’re searching for a one-pan dinner that delivers major flavor with minimal fuss, Sheet Pan Honey Garlic Chicken and Feta Potatoes is about to become your new obsession. Imagine juicy chicken and crispy potatoes drenched in a luscious honey garlic glaze, finished with briny olives, creamy feta, and a tumble of fresh herbs—all roasted together for pure dinnertime bliss.

Why You’ll Love This Recipe

  • Effortlessly Flavor-Packed: Every bite is infused with garlicky, herby, and sweet-tart magic thanks to the sheet pan method—no multiple pans or complicated steps needed!
  • Weeknight-Friendly: Prep takes 20 minutes and clean-up is a breeze, making Sheet Pan Honey Garlic Chicken and Feta Potatoes perfect for busy evenings or lazy Sundays.
  • A Colorful Crowd-Pleaser: From golden potatoes to vibrant herbs and creamy feta, this dish is a feast for the eyes as much as the tastebuds—everyone will be clamoring for seconds!
  • Totally Customizable: You can swap in your favorite veggies, use different chicken cuts, or adjust the spice level just how you like it.
Sheet Pan Honey Garlic Chicken and Feta Potatoes Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing fussy about these ingredients, but each one brings a vital note—think creamy potatoes, savory chicken, a kiss of honey, and a final shower of fresh herbs and feta. Here’s why you’ll love every element in this Sheet Pan Honey Garlic Chicken and Feta Potatoes recipe!

  • Baby potatoes: These roast up irresistibly crisp on the outside and fluffy within, soaking up all the savory juices.
  • Extra virgin olive oil: Not only does this ensure both the veggies and chicken cook up caramelized, it adds luscious body to the tangy dressing.
  • Chicken thighs or breasts: Juicy, flavorful protein that soaks up the marinade beautifully—thighs add richness, while breasts offer a lighter touch.
  • Balsamic vinegar: Sweet-tart depth that sharpens the honey marinade and makes the dressing pop.
  • Honey: The subtle sweetness is the perfect foil for garlic and herbs, creating that irresistible sticky glaze.
  • Dried thyme: Earthy, woodsy, and the classic partner to both potatoes and chicken.
  • Paprika (smoked or regular): Lends color and gentle heat—smoked brings a touch of BBQ-like flavor, regular keeps things mild.
  • Chili flakes: Just the thing for a gentle (or bold!) kick—use as much or as little as your spice-o-meter allows.
  • Garlic cloves: It’s just not honey garlic chicken without plenty of fragrant, punchy garlic.
  • Sesame seeds: Toast up beautifully in the oven, adding a nutty crunch to every bite.
  • Asparagus: Roasted right on the pan, it gets tender but stays bright green—an easy, healthy veggie boost.
  • Fresh parsley, basil, or thyme: A big handful of mixed chopped herbs brings everything to life just before serving.
  • Feta cheese: Creamy cubes that melt ever-so-slightly from the heat, giving you salty, tangy bursts throughout the pan.
  • Lemon juice: Adds a fresh, zippy brightness for contrast.
  • Pepperoncini: Just a little chopped for tang and a gentle, peppy heat—skip or substitute if needed!
  • Green olives: Torn for briny pops of flavor, they create that Mediterranean-inspired finish everyone loves.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Sheet Pan Honey Garlic Chicken and Feta Potatoes was made for riffing, so make it your own! Whether you need to accommodate taste preferences or simply use up what’s in the fridge, a few tweaks are all it takes.

  • Switch up the protein: Try boneless skinless chicken breasts, bone-in thighs, or even salmon fillets for a pescatarian spin.
  • Add more veggies: Swap in broccoli, zucchini, bell peppers, or whatever’s looking freshest at the market for the asparagus.
  • Vegan friendly: Use chickpeas or vegan chicken-style pieces and substitute plant-based feta.
  • Herb adventures: Try dill or mint in the finishing dressing, or sprinkle with fresh oregano for a Greek twist.

How to Make Sheet Pan Honey Garlic Chicken and Feta Potatoes

Step 1: Roast the Potatoes

Crank up your oven to 425° F. On a large rimmed baking sheet, toss the halved baby potatoes with extra virgin olive oil, a good sprinkle of kosher salt, and plenty of freshly ground black pepper. Spread them out in a single layer and roast for 15 minutes, allowing their edges to get golden and their centers to turn creamy.

Step 2: Marinate the Chicken

While the potatoes get going, combine the remaining olive oil, balsamic vinegar, honey, dried thyme, smoked or regular paprika, chopped garlic, sesame seeds, salt, black pepper, and chili flakes in a bowl. Toss in the chicken pieces and make sure every bit is coated in that gorgeous marinade—it only needs a few minutes to soak up the flavors.

Step 3: Sheet Pan Assembly

Bring the potatoes out of the oven (they should be just fork-tender), then nestle the marinated chicken all around the spuds. Add the trimmed asparagus, tucking spears here and there, and give the whole thing a season with a bit more salt and pepper. Slide the pan back in the oven and roast for 20-25 minutes—which is just enough time for the chicken to cook through and everything to get beautifully golden.

Step 4: Make the Herby Olive Dressing

While everything roasts, whisk together the remaining olive oil, a splash (or two) more balsamic vinegar, lemon juice, chopped fresh herbs, chopped pepperoncini, and torn green olives. This garlicky, zesty dressing will transform the whole dish just before serving.

Step 5: Add the Feta and Dress to Finish

Once your chicken is juicy and potatoes crisped, pull the pan from the oven. Scatter (or break) feta cubes over everything, then pour on the herby olive dressing so it trickles into all the nooks and crannies. If you love a sweet and spicy finish, drizzle over extra honey and a pinch of chili flakes. Now—dig in and enjoy every bold, beautiful bite!

Pro Tips for Making Sheet Pan Honey Garlic Chicken and Feta Potatoes

  • Crispy Potato Magic: Be sure to let the potatoes roast solo first—layering them under the chicken from the start keeps them from ever getting their full golden crispiness!
  • Chicken Cuts Matter: Thighs will stay extra juicy and flavorful, but breasts cook a little faster—whichever you use, make sure to check for doneness and don’t overbake!
  • Marinade is King: Don’t skimp on the marinade time—even just 10 minutes while the potatoes roast lets the chicken get infused with all that honey garlic goodness.
  • Dress Last, Serve Hot: For the brightest flavors, pour on the herby olive dressing and scatter feta only after everything comes out of the oven.

How to Serve Sheet Pan Honey Garlic Chicken and Feta Potatoes

Sheet Pan Honey Garlic Chicken and Feta Potatoes Recipe - Recipe Image

Garnishes

A final flourish of fresh chopped herbs—think parsley, basil, or more thyme—takes this dish to the next level both in looks and flavor. If you love a spark of acidity, a squeeze of fresh lemon is always welcome. Finish with more crumbled feta or a few chili flakes for extra color and personality.

Side Dishes

While Sheet Pan Honey Garlic Chicken and Feta Potatoes is truly a complete meal on its own, you can’t go wrong serving it with a crusty baguette to mop up all the pan juices. For a lighter plate, pair with a lemony arugula salad or some garlicky sautéed spinach—the flavors blend beautifully.

Creative Ways to Present

For a dinner party-worthy presentation, assemble everything straight from the oven on a big rustic platter, letting those colors and textures shine. Or, pile servings in individual shallow bowls and spoon some of the herb dressing over each. You can even serve family-style on the baking sheet for a rustic, homey touch (and less washing up!).

Make Ahead and Storage

Storing Leftovers

Leftovers keep wonderfully! Simply transfer any remaining Sheet Pan Honey Garlic Chicken and Feta Potatoes (with all the extras) to an airtight container and refrigerate. They’ll stay fresh and delicious for up to three days—perfect for easy lunches or meal-prep.

Freezing

You can freeze the cooked chicken and potatoes, but for best results, store the feta, herb dressing, and fresh veggies separately if possible. It’s best to add those after thawing and reheating so everything tastes just-picked and creamy.

Reheating

For the freshest texture, reheat Sheet Pan Honey Garlic Chicken and Feta Potatoes in the oven at 350°F until hot, about 10-15 minutes. This keeps the potatoes crisp and chicken juicy. A quick zap in the microwave also works for busy days—just add the feta and dressing after reheating!

FAQs

  1. Can I use chicken breasts instead of thighs?

    Definitely! Both boneless skinless breasts and thighs work well. If using breasts, check for doneness a few minutes early, as they cook faster—this keeps them juicy and tender.

  2. Can I substitute a different cheese for feta?

    Absolutely. Goat cheese, cubed mozzarella, or even a plant-based feta can be delicious alternatives—each gives the dish its own creamy, melty personality.

  3. How can I make Sheet Pan Honey Garlic Chicken and Feta Potatoes less spicy?

    Simply reduce or omit the chili flakes and pepperoncini. You’ll still have plenty of bold flavors without the heat—perfect for families or spice-sensitive eaters.

  4. Can I prep any steps ahead of time?

    Yes! You can marinate the chicken a few hours ahead and store it in the fridge. The potatoes can also be halved and dressed early. When ready, just assemble and bake for a fuss-free dinner.

Final Thoughts

I hope you’ll give Sheet Pan Honey Garlic Chicken and Feta Potatoes a try soon. It’s comfort food with a burst of sunshine—easy enough for a weeknight, but special enough to share with friends. If you make it, don’t forget to savor every golden, herby bite—you deserve it!

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Sheet Pan Honey Garlic Chicken and Feta Potatoes Recipe

Sheet Pan Honey Garlic Chicken and Feta Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 92 reviews
  • Author: Jasmine
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 60 mins
  • Yield: 6 servings 1x
  • Category: Baking
  • Method: Oven

Description

This Sheet Pan Honey Garlic Chicken and Feta Potatoes recipe is a delightful and flavorful meal that is easy to prepare. Tender chicken thighs or breasts are paired with baby potatoes, asparagus, and feta cheese, all roasted together on a sheet pan. Finished with a tangy dressing made with balsamic vinegar, lemon juice, and olives, this dish is sure to become a family favorite.


Ingredients

Units Scale

For the Potatoes:

  • 1 lb baby potatoes, halved
  • 4 tablespoons extra virgin olive oil
  • kosher salt and black pepper

For the Chicken:

  • 6 skinless chicken thighs or breasts
  • 3 tbsp balsamic vinegar
  • 1 tbsp honey
  • 2 tsp dried thyme
  • 2 tsp smoked or regular paprika
  • chili flakes
  • 3 garlic cloves, chopped
  • 2 tbsp sesame seeds

For Assembly:

  • 1 bunch asparagus, ends trimmed
  • 2 cups mixed fresh parsley, basil, or thyme, chopped
  • kosher salt and black pepper
  • 68 oz feta cheese, cubed
  • 2 tbsp lemon juice
  • 12 pepperoncini, chopped
  • 3/4 cup green olives, torn

Instructions

  1. Preheat oven to 425° F.
  2. On a large baking sheet, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Roast for 15 minutes, or until tender.

  3. In a bowl,
  4. toss together 2 tablespoons olive oil, the chicken, 2 tablespoons balsamic vinegar, honey, thyme, paprika, garlic, sesame seeds, salt, pepper, and chili flakes.

  5. Remove the potatoes from the oven.
  6. Nestle the chicken around the potatoes. Add the asparagus, season with salt and pepper. Return the pan to the oven for 20-25 minutes more, until the chicken is cooked through, keeping an eye on the asparagus.

  7. To make the dressing.
  8. Combine the remaining 1/3 cup olive oil, 1-2 tablespoons balsamic vinegar, lemon juice, herbs, pepperoncini, and olives.

  9. Remove the chicken from the oven.
  10. Break the feta over the chicken, then add the dressing. If desired, drizzle with honey and chili flakes. Enjoy!


Notes

  • For a touch of sweetness, drizzle honey over the dish before serving.
  • Adjust the spice level by adding more or less chili flakes to suit your taste.

Nutrition

  • Serving Size: 1 serving
  • Calories: 480 kcal
  • Sugar: 5g
  • Sodium: 720mg
  • Fat: 26g
  • Saturated Fat: 8g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 5g
  • Protein: 33g
  • Cholesterol: 110mg

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