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!
OVEN ROASTED HONEY GARLIC CHICKEN & POTATOES
Who knew honey + garlic, chicken & potatoes would be so delicious. A simple marinade gives so much flavor to boring plain chicken breasts.
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 our hurry to be on time, 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 it marinade in the fridge for 1-4 hours.
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.
My tips for making this recipe
- I love Yukon Gold potatoes in this recipe because of their buttery flavor. Red potatoes are another good option if that’s what you have on hand.
- I always mix up the marinade around lunchtime and let it sit in the fridge to get loaded with flavor until it’s dinnertime.
- If you’re short on time, 1 hour of the chicken sitting in the marinade will be just fine too.
- Don’t cut the potatoes into really large chunks or else they won’t cook in the time listed. Aim for large bite-sized chunks (about 1″). You can choose to peel the potatoes or leave the skin on. Either way works.
Try these other chicken dinner recipes
- Baked Parmesan Garlic Chicken
- Chicken Burrito Skillet
- Grilled Marinated Pesto Chicken
- Slow Cooker Creamy Italian Chicken
- 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 (I use garlic paste)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups diced yukon gold potatoes (1" bite-sized chunks)
- 1 tablespoon olive oil
- 3/4 teaspoon salt
In a small bowl combine the melted butter, olive oil, brown sugar, honey, dijon mustard, garlic, oregano, and basil. Mix together.
Place the chicken breasts into a large bowl or Ziploc bag. Pour half of the marinade into it and let it sit in the fridge to marinate for 1-4 hours. Reserve the other half of the marinade for later.
When chicken is done marinating heat 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 the chicken on the pan.
Bake for 20-25 minutes or until internal temperature of chicken is 165 degrees.
Turn oven to high broil and let broil for about 3 minutes until a nice color develops on the chicken and potatoes. Watch it closely because it can burn easily.
The salt and pepper is very adaptable in this recipe. You do want to use some for the chicken and potatoes to help the flavor. You don't have to use the amounts listed, that is what I have found tastes best. You can use as little or as much as you prefer.
Please don't try to substitute the Dijon mustard with anything else!
If you're chicken breasts are larger in size, you may want to cut them in half so they don't take forever to cook. There is enough marinade for 4-6 chicken breasts depending on the size of them.
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recipe adapted from dessert now, dinner later!