American cuisine

Easy

One Pan Honey Garlic Chicken & Veggies Recipe – Easy Chicken and Potatoes

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One Pan Honey Garlic Chicken & Veggies Recipe – Easy Chicken and Potatoes

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This easy one-pan chicken and potatoes with veggies are soo good! It’s very simple to make, the chicken and potatoes are deliciously baked in a tasty honey garlic sauce. This is a perfect dinner recipe that everyone will enjoy!!

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Recipe

PRE TIME: 20 min

COOKING TIME: 45 min

TOTAL TIME: 1 hr 5 min

4 SERVING

Ingredients:

3 Large Bone-in skin-on chicken thighs
2 Large Chicken legs
Salt & pepper to taste ( i used about, slightly less than 1 tsp salt and 1/2 tsp pepper to season the chicken.)
1 tbsp. Olive oil to season the chicken
1 Medium Onion
4 Cloves Garlic
A handful of freshly chopped parsley
1 cup Baby carrots
4 Large Gold potatoes
2 tbsp. Olive oil, to sear the chicken
1 tbsp. Butter
1/2 cup Honey
1/3 cup Sweet chili sauce
3 tbsp. Soy sauce
2 tbsp. Lemon juice
1 tbsp. Brown sugar
1 tbsp. Dijon mustard

Directions:

We're going to start by seasoning the chicken with one teaspoon of dried oregano and salt and pepper. Drizzle half a tablespoon of olive oil all over your chicken then toss everything together make sure the seasoning gets on both sides of your chicken. Once the chicken is very well seasoned i like to let it sit on the counter for about 10 minutes.

Dice one medium-sized onion.

Cut up four large gold potatoes make sure you cut the potatoes into little cubes.

Mince four cloves of garlic, a a handful of fresh parsley and some baby carrots. Make sure you slice or cut up your carrots otherwise, they will not cook properly.

Pan heating up over medium-high heat. I'm going to add two tablespoons of olive oil and one tablespoon of butter allows the butter to get melted I lowered my heat a little bit so it's just under medium-high.

Add all seasoned chicken into the pan. We're going to let the chicken cook for three minutes on one side then we're going to turn them over and let them cook for another three minutes on the other side. Keep in mind that the chicken isn't fully cooked yet, but once you've achieved the golden brown color go-ahead and take them out of the pan and set them aside for later.

Start by cooking just the onion. Go ahead and toss that into your pan then we're going to cook it on medium heat for about two minutes once the onion has cooked we're going to add the potatoes and the carrots go ahead and season with some salt to taste then we're going to partially cook these for about eight minutes.

While the veggies are cooking make sure you only stay every two minutes that way the bottom can brown up to incorporate flavor each time you stare. After the veggies have cooked for eight minutes and they've softened a little we're going to add the minced garlic and parsley stir everything together and cook for about two minutes.

In a separate pan over medium heat go ahead and pour half a cup of honey third of a cup of sweet chili sauce. Also adding three tablespoons of soy sauce two tablespoons of lemon juice one tablespoon of brown sugar and one tablespoon of dijon mustard we're going to whisk everything together then cook the sauce for two or three minutes until it bubbles up and thickens a little.

While the sauce is cooking go ahead and add the seared chicken to the pan. Settle them in between the veggies. Once you've added the chicken to the veggies you're going to pour the sauce all over them.

Next, you're going to preheat your oven to 400 °F/204 °C then bake this for 40 to 45 minutes.

Make sure the potatoes are very well cooked through and also check the chicken for internal the temperature of 165-175 °F/73-79 °C. I'm going to garnish this with some fresh parsley. Enjoy!