One Pan Roasted Chicken & Vegetables

I LOVE to cook, but since I usually have a million things going on, I just don’t have the patience anymore for time consuming meals. I’m always on the lookout for fast, easy and tasty recipes that I can throw together in flash, and my One Pan Roasted Chicken & Vegetables fits the bill perfectly.

I definitely lean towards “one dish” dinners like pasta and casseroles (because they are usually easier), but the DRG really likes “meat/potato/veggie” type meals, so I try to work them in. This is a great compromise, since it’s all made in one pan.

I’ve adapted the recipe slightly from THIS recipe over at Damn Delicious, basically increasing the amount of garlic honey sauce so I can toss the veggies in it. The flavor is fabulous!

I love one pan dinners! What is your favorite one pan (or pot) meal?

One Pan Chicken & Roasted Vegetables

1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe!

Print Recipe

How much do you love recipes that are fast, tasty and can be cooked in one pan?

One Pan Chicken & Roasted Vegetables

1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe!

Print Recipe

How much do you love recipes that are fast, tasty and can be cooked in one pan?

Servings	Prep Time	Cook Time
4people	10minutes	35minutes

Servings	Prep Time
4people	10minutes

Cook Time

35minutes

• Course Main Dish
• Cuisine Easy Weeknight Dinners

Ingredients

• 4 tble olive oil
• 4 tble butter melted
• 4 tble honey
• 4 tble brown sugar
• 2 tble Dijon mustard
• 5 cloves garlic minced
• 1 tsp oregano
• 1 tsp basil
• kosher salt
• freshly ground black pepper
• 4 boneless, skinless chicken breasts trimmed and pounded to even thickness
• 1 lb baby red or other small potatoes cut in half
• 1.5-2 lb fresh broccoli

Servings: people

Units:MetricUS Imperial

Ingredients 4 tble olive oil 4 tble butter melted 4 tble honey 4 tble brown sugar 2 tble Dijon mustard 5 cloves garlic minced 1 tsp oregano 1 tsp basil kosher salt freshly ground black pepper 4 boneless, skinless chicken breasts trimmed and pounded to even thickness 1 lb baby red or other small potatoes cut in half 1.5-2 lb fresh broccoli Servings: people Units:MetricUS Imperial

Course Main Dish Cuisine Easy Weeknight Dinners

Instructions

1. Preheat oven to 400 degrees and spray a baking sheet with non-stick cooking spray.
2. In a bowl whisk together olive oil, butter, honey, brown sugar, mustard, garlic and seasonings. Add a little salt and pepper to taste.
3. Place broccoli florets and potatoes in a large bowl and toss with honey mixture, being sure to reserve enough to brush over the chicken breasts. Spread vegetables out on the baking sheet in a single layer, lay chicken breasts on top and brush with remaining honey mixture. Give everything a good grind of pepper.
4. Roast until chicken and vegetables are completely cooked, about 25-35 minutes. Put the pan under the broiler for a minute a two longer if you want the veggies a little more charred.

Recipe Notes

Adapted from Damn Delicious

I use the WP Ultimate Recipe Premium plug in for my recipes. If you like it, head over to their website HERE and check out what it can do. (affiliate link)

Share this Recipe

I’m linking this recipe up at some terrific blog parties – you can find my complete list of places I party HERE.