One-Pan Honey Garlic Chicken and Veggies is an easy chicken dinner recipe for busy weeknights.
Ingredients:
For the Chicken:
– 4 boneless, skinless chicken breasts or thighs
– Salt and black pepper, to taste
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
For the Honey Garlic Sauce:
– 1/4 cup honey
– 3 tablespoons soy sauce (low sodium preferred)
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 tablespoon apple cider vinegar or rice vinegar
– 1 teaspoon dried oregano (optional)
– 1/4 teaspoon red pepper flakes (optional, for heat)
For the Vegetables:
– 1 lb baby potatoes, halved or quartered if large
– 2 cups broccoli florets
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 tablespoon olive oil
– Salt and black pepper, to taste
Instructions:
1. Preheat the Oven:
– Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Prepare the Chicken:
– Season the chicken breasts or thighs with salt, black pepper, paprika, garlic powder, and onion powder. Set aside.
3. Make the Honey Garlic Sauce:
– In a small bowl, whisk together the honey, soy sauce, olive oil, minced garlic, vinegar, dried oregano (if using), and red pepper flakes (if using).
4. Prepare the Vegetables:
– In a separate bowl, toss the baby potatoes, broccoli florets, and bell peppers with 1 tablespoon of olive oil. Season with salt and black pepper.
5. Assemble the Pan:
– Place the seasoned chicken breasts or thighs on one side of the prepared baking sheet. Arrange the vegetables around the chicken in an even layer.
6. Apply the Sauce:
– Drizzle half of the honey garlic sauce over the chicken and vegetables. Toss the vegetables lightly to coat them in the sauce. Reserve the remaining sauce for later.
7. Bake:
– Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
8. Broil (Optional):
– For extra caramelization, you can broil the chicken and vegetables for an additional 2-3 minutes at the end of the baking time.
9. Serve:
– Drizzle the remaining honey garlic sauce over the chicken and vegetables before serving. Garnish with fresh herbs like parsley or thyme if desired.
Tips:
– Chicken: For even cooking, ensure the chicken breasts or thighs are of similar thickness. You can pound the chicken to an even thickness if needed.
– Vegetables: Feel free to swap or add other vegetables like carrots, green beans, or zucchini based on what you have on hand.
– Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
This One-Pan Honey Garlic Chicken and Veggies is a simple yet delicious meal that’s perfect for busy weeknights. The chicken is juicy and flavorful, and the vegetables are perfectly roasted, all brought together with a delightful honey garlic sauce. Enjoy!
