One pan and the oven is all you need for a delicious and hearty marinated honey garlic chicken dinner. Moist, tender chicken glazed with a honey garlic sauce and chunked potatoes covered in a simple seasoning of olive oil, salt, and pepper. This is a must try for dinner!
There is not much to say about this one pan honey garlic chicken & potatoes. You really need to make it for dinner because it is dee-vine! I could not get enough of it. It’s sweet, juicy, moist, tender and has the best flavor ever.
My favorite part is when you broil it at the very end of cooking time and it gets that nice crust on top.
I made this the same night that my son had his 1st grade art showcase at school. Which was a big mistake because we literally had about 5 minutes to eat before we had to rush out the door. In my rush, I left the leftover chicken and potatoes on the table.
Needless to say I had to throw it out at the end of the night. Which makes me sad because I was so looking forward to eating this again for lunch the next day.
Mix up a simple honey garlic marinade of honey, garlic, Dijon mustard, olive oil, butter, and some spices. Take your chicken breasts and put them in a bowl or Ziploc bag and add half of the honey garlic marinade.
Let that marinate anywhere for 1-4 hours. Once done chop up some Yukon gold potatoes and season them with olive oil, salt, and pepper. Add everything to your baking sheet. Brush the remaining glaze over the chicken and then let it bake in the oven.
Don’t forget to turn the broiler on at the very end. It seriously makes this chicken incredible and gives it some nice color.
I love Yukon gold potatoes but go ahead and feel free to use your favorite. Yukon golds are buttery and have so much flavor. Red potatoes are another good option for this dish too.
I know you will love this one! Give it a try and let me know what you think.
One sheet pan and the oven is all you need for a delicious and hearty dinner. Moist, tender chicken glazed with a honey garlic sauce and chunked potatoes covered in a simple seasoning of olive oil, salt, and pepper.
- 2 tablespoons butter, melted
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 3 cloves garlic, minced or pressed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 4 boneless, skinless chicken breasts
- salt & pepper (for the chicken)
- 4 cups chopped Yukon gold potatoes, bite-sized chunks
- 1 tablespoon olive oil
- 1/2 - 1 teaspoon salt
- In a small bowl combine the marinade ingredients. Set aside.
- Sprinkle both sides of each chicken breast with salt and pepper. Place in a bowl or a Ziploc bag.
- Pour 3/4 of the marinade mixture over the chicken and combine to make sure each chicken breast has some marinade on it.
- Let marinate in the fridge for 1-4 hours.
- Preheat oven to 400 degrees. Lightly spray a rimmed baking sheet with cooking spray.
- Combine the chopped potatoes in a bowl and pour the olive oil, salt, and pepper over them. Stir together to coat the potatoes.
- Place chicken breasts down the middle of the pan and brush some of the reserved glaze over top. Then divide the potatoes and place on both sides of chicken on pan.
- Bake for 20-25 minutes.
- Turn oven to high broil and let broil for 3-5 minutes until a nice color develops on the chicken and potatoes.
- Sprinkle with fresh parsley if wanted.
I used a heaping 1/2 teaspoon of salt for my potatoes and just a small sprinkle of pepper. Potatoes do need salt so you will probably want to use at least 1/2 teaspoon.
If your chicken breasts are large then you will probably want to cut them in half. That's what I did with mine.
Be sure and cut your potatoes in small bite-sized pieces so that they will cook all the way through. Not too small or else they will be mushy. About 1" pieces.
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recipe adapted from dessert now, dinner later!