How to Make Sheet Pan Honey-Garlic Chicken Dinner - A Step-by-Step Guide

Looking for an easy and delicious dinner recipe that requires minimal hands-on time and clean-up? Look no further than this Sheet Pan Honey-Garlic Chicken Dinner! This recipe is perfect for busy weeknights when you want to put a nutritious and satisfying meal on the table without spending hours in the kitchen. With just a few simple ingredients and a single sheet pan, you can have a complete meal that the whole family will love.

The star of this recipe is the tender and juicy chicken ...

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Ingredients

  • nonstick cooking spray
  • 3 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • salt and ground black pepper to taste
  • 3 medium red potatoes, cut into 1-inch pieces
  • 4 (5 ounce) skinless, boneless chicken breast halves
  • 1 (12 ounce) package frozen green beans

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a sheet pan with nonstick spray.
  • Prepare glaze by whisking 2 tablespoons olive oil, melted butter, honey, brown sugar, Dijon, garlic, oregano, and basil together in a small bowl. Season with salt and pepper.
  • Place potatoes in a single layer on one half of the prepared sheet pan. Arrange chicken in a single layer on the other half. Drizzle remaining 1 tablespoon oil over the potatoes, then season both chicken and potatoes with salt and pepper. Spoon 1/2 of the glaze over the chicken breasts. Reserve remaining glaze.
  • Roast in the center of the preheated oven for 20 minutes. Remove from the oven. Move the oven rack to the top shelf and turn on the broiler.
  • Stir green beans and remaining glaze in with the potatoes and mix to combine.
  • Return to the oven and broil until everything is caramelized and slightly charred, the potatoes are fork-tender, and the chicken is no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Nutrition

    502 cal.

    • Total Fat: 20g
    • Saturated Fat: 6g
    • Cholesterol: 96mg
    • Sodium: 177mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 5g
    • Total Sugars: 19g
    • Protein: 34g
    • Vitamin C: 21mg
    • Calcium: 71mg
    • Iron: 3mg
    • Potassium: 1004mg