Sheet Pan Dinner
This honey baked chicken sheet pan dinner is delicious and can be made using a sheet pan, but if you want the crispiest potatoes, you’ll need to keep the chicken away from the potatoes so that the chicken juices don’t run into the potatoes. So consider using separate pans if you have them. My BJC Sheet Pan Bakeware Set works perfectly (imagine that 😄!).
Start by making a simple spice rub to put on the chicken. Just a few herbs and spices, some salt and pepper goes a long way in flavoring the chicken for this meal. Combine the spices and rub them on all sides of the chicken.
What Chicken to Use
I like skin-on chicken thighs for this honey baked chicken recipe. The skin crisps up beautifully and protects the meat from drying out, but you could go skinless if you prefer. You could also sub in chicken breasts if you prefer white meat. The timing can be affected by the size of the chicken breasts you use so do check to make sure the final internal temperature is 165ºF.
Crispy Oven Roasted Potatoes
These are my favorite roasted potato, and the trick is in what you do to prepare the potatoes for the oven. Boiling the potatoes in water with baking soda breaks down the cell structure of the potato giving them a fuzzy look on the outside. That fuzzy surface has lots of nooks and crannies that get nice and crispy in the oven when you roast them. These might just be your favorite part of the meal! The potatoes will take longer in the oven than the chicken, so give them a 10 minute head start.
Honey Glaze for Chicken
While the potatoes and chicken are cooking, make the glaze quickly on the stovetop. It’s a simple dump-and-stir mix of ingredients and will just take about 10 minutes to reduce into a delicious thick glaze. Don’t walk away while it simmers, however, because this is one overflow you do not want to have to clean up.
Oven-Roasted Green Beans
These green beans couldn’t be simpler to prepare. Just toss with olive oil, salt and pepper and pop them into the oven for the last 15 to 20 minutes. True roasted green beans should be spread out on a sheet pan, but you can steam-roast these beans in a smaller pan, giving them a toss once partway through cooking and they are less likely to burn or char.
It all Comes Together
Pour the honey glaze over the chicken for the last 15 minutes of cooking, saving some for last minute saucing. The chicken will grab that glaze and brown beautifully, but keep your eye on it for any over-browning. Just before serving, brush the remaining glaze on the chicken again and your delicious dinner awaits.
Comments (7)Post a Reply
This recipe sounds so good but has a really high number for both sodium and potassium.
I think you could eliminate the soy sauce. Why do you add baking soda to the potatoes as they cook?
Hi Carol. Check out the paragraph above about the crispy oven roasted potatoes to learn all about the baking soda. The sodium listed in the nutritionals is higher than reality because it accounts for a full teaspoon in the spice mix, but you never use the whole spice mix. Still, you could reduce both salt and soy sauce if you wanted to.
Made this tonight with chicken breast. It was wonderful, everyone enjoyed it, definitely a keeper.
I’ve made this dish that’s similar, but put everything together in my blue speckled roasting pan. The juices from the chicken make the potatoes and green beans taste delish!!
I used a cornish hen that kept falling out of the freezer and it was a great meal. I had some silicone sheet pan cubes and will order BJC metal pans as it will change how things cook n brown. The flavors were very pleasant and went well together. The baking soda in the potatoes made a difference in how “crunchy” they were on the outside. As usual, Meredith has another winner in this recipe.
I am gathering together all the ingredients to make this delicious one-pan meal. However, I do have a question for you regarding the type of green beans that can be used and any modification to cooking/roasting time. Hard to tell from photo but are these just everyday fresh green beans or french green beans aka haricot verts. Since haricot verts are smaller and more petite does the cooking time change so that they still remain a bit crunchy? So looking forward to putting together this meal.
Hi Linda. Yes, the size of the green beans will make a small difference. The beans in the photo were not the super skinny haricots verts, but they were nice and slender. Really thick beans will take a few more minutes, but you can just do a quick taste test when you think they are done.