Make One-Pan Honey Garlic Chicken and Veggies for a Delicious and Easy Dinner

Ingredients:

• 4 chicken breasts, boneless and skinless
• 1 pound of baby potatoes, halved
• 1 pound of asparagus, trimmed
• 1 red bell pepper, sliced
• 1/2 cup of honey
• 1/4 cup of soy sauce
• 2 tablespoons of olive oil
• 4 cloves of garlic, minced
• 1 teaspoon of dried oregano
• 1/2 teaspoon of dried basil
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• Chopped fresh parsley for garnish

Before beginning, preheat your oven to 400 degrees Fahrenheit.

Instructions:

1. Place chicken breasts in the center of a large sheet pan.


Make sure there is enough space around the chicken to add the veggies later on.

2. In a small bowl, whisk together honey, soy sauce, olive oil, minced garlic, dried oregano, dried basil, salt, and black pepper.


Make sure to mix everything well, so the flavors combine.

3. Brush half of the sauce on top of the chicken breasts.


Make sure to coat the chicken breasts evenly.

4. Arrange the halved baby potatoes around the chicken on the sheet pan.


Make sure to place them evenly, so they cook evenly.

5. Drizzle the remaining sauce over the potatoes.


Make sure to cover the potatoes evenly.

6. Bake the chicken and potatoes for 25 minutes.


Make sure to set a timer and check the chicken and potatoes regularly, so they don't overcook.

7. Remove the sheet pan from the oven and add the trimmed asparagus and sliced red bell pepper to the sheet pan.


Make sure to add them evenly around the chicken and potatoes.

8. Brush the remaining sauce on top of the veggies.


Make sure to coat the veggies evenly.

9. Return the sheet pan to the oven and bake for an additional 10-15 minutes, or until the chicken is cooked through and the veggies are tender.


Make sure to check the chicken and veggies regularly, so they don't overcook.

10. Garnish with chopped fresh parsley and serve hot.


Make sure to serve the dish hot and enjoy!