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Easy Family Friendly Dinners
MD Ashraf Ahmed

One-Pan Honey Garlic Chicken and Veggie Tray Bake

A cozy, family-friendly sheet-pan dinner made with juicy chicken, tender potatoes, and roasted broccoli in a sweet-savory honey garlic sauce. It is easy to prepare, uses one pan, and is ready in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1½ lb boneless skinless chicken breasts, cut into large pieces
  • 1 lb baby potatoes halved
  • 3 cups broccoli florets
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 4 cloves garlic minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley chopped
  • 4 lemon wedges for serving

Method
 

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together olive oil, honey, soy sauce, garlic, Dijon mustard, smoked paprika, salt, and black pepper.
  3. Add chicken, potatoes, and broccoli to the bowl and toss until evenly coated.
  4. Spread the mixture in a single layer on the prepared baking sheet.
  5. Bake for 25 to 30 minutes, flipping the chicken and stirring the vegetables halfway through.
  6. Cook until the chicken reaches an internal temperature of 165°F (74°C).
  7. Rest for 5 minutes, then sprinkle with parsley and serve with lemon wedges.

Notes

Add red pepper flakes for heat, or add broccoli during the last 15 minutes if you prefer softer vegetables. Boneless, skinless chicken thighs may be used instead of breasts. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.