I’m pretty much obsessed with these popular sheet pan dinners! Literally you just throw everything together on a sheet pan, throw it in the oven, and in an hour you have the best meal ever! Yes!! So EASY!! Everyone in your family is going to love this!! You can even make something like this for a large crowd and they’ll think you slaved all day over the stove! :) Customize this one to fit your family’s likes and wants and you’re all set! ENJOY!
One Pan Honey Garlic Chicken and VeggiesPrint Recipe
- 3 tbsp olive oil, divided
- 2 tbsp unsalted butter, melted
- 2 tbsp honey
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 3 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Kosher salt and freshly ground black pepper, to taste
- 16 oz baby red potatoes, halved
- 4 boneless, skinless chicken breasts
- 4-5 large handfuls of fresh green beans cleaned
- 2 tbsp dried parsley
Preheat oven to 400 degrees; line baking sheet with foil and coat lightly with olive oil.
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 and set aside.
Place potatoes in a single layer onto the prepared baking sheet in the middle, drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste.
Add chicken in a single layer to one side of the potatoes and brush each chicken breast with honey mixture.
Place into oven and roast for about 20 minutes, then remove and add green beans on the other side of potatoes, throw back into the oven until the chicken is completely cooked through (about 20 more minutes).
Then broil for 2-3 minutes, or until caramelized and slightly charred.
Serve immediately topped with parsley.