Sheet-Pan Honey-Garlic Chicken with Roasted Broccoli & Baby Potatoes
This quick and flavorful sheet-pan dinner features juicy honey-garlic chicken breasts, crisp-tender broccoli, and golden baby potatoes. Perfect for a weeknight meal, everything cooks together in under 20 minutes for minimal cleanup and maximum taste.
- 4 pieces boneless, skinless chicken breasts
- 2 cups baby potatoes, halved
- 3 cups broccoli florets
- 3 tbsp olive oil
- 2 tbsp honey
- 1.5 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
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Instructions
Preheat your oven to 450°F (232°C). Line a large sheet pan with parchment paper.
🌡️ 450°FIn a small bowl, whisk together honey, soy sauce, minced garlic, lemon juice, 1 tablespoon olive oil, and a pinch of salt and pepper.
⏱️ 1 minutePlace chicken breasts on one side of the sheet pan. Brush generously with the honey-garlic sauce.
⏱️ 1 minuteToss halved baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Arrange in a single layer on the sheet pan with the chicken.
⏱️ 1 minuteToss broccoli florets with the remaining 1 tablespoon olive oil and a pinch of salt. Spread them on the remaining space of the pan.
⏱️ 1 minuteRoast for 12–14 minutes, or until chicken is cooked through (internal temp 165°F) and vegetables are tender and golden.
⏱️ 13 minutes 🌡️ 450°FRemove from oven, garnish with fresh parsley if desired, and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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