One Pan Roasted Garlic Chicken and Vegetables
One Pan Roasted Garlic Chicken is a simple recipe for a sheet pan supper that your family will thank you for. Moist and tender chicken is bursting with flavor from the sweet heat honey garlic marinade. Brussels sprouts and sweet potatoes are roasted to caramelized perfection. The ultimate family dinner, this one pan recipe is one that you will be making again and again.
Roasted chicken and veggies have been a long time favorite of mine for as far back as I can remember. We always prepared it with chicken, potatoes, and carrots in a baking dish.
It's perfectly delicious, but when I am looking for a family-pleasing meal that will bring us all together (including my particular 6-year-old), I like to step outside the box and re-imagine those classic favorites.
Sweet heat chicken and roasted fall vegetables are perfect to please all of our palates and to take time away from the hustle and bustle of life and enjoy an amazing meal together.
This fabulous family dinner wouldn't be complete without Lipton iced tea. Living in Florida, I grew up on this southern favorite. Iced tea is the perfect accompaniment for a meaningful meal.
I grew up in a family where no matter how busy life was, we always took the time to come together at the dinner table. Even though we all ran our separate ways all day long, each night we would sit down and enjoy dinner and what was important: each other.
I have the best memories of mealtimes with my family growing up and I am sure that has a lot to do with my passion for food. I really love to cook for my family.
Nowadays the world seems to move much faster, and life has taken on different priorities. Coming together at mealtime is ever more special.
This sweet heat chicken and roasted vegetables and a glass of Lipton iced tea is the perfect way to sit back and reevaluate our priorities. I like to sip slowly and drift back to a time when sitting at the table catching up on the day was the perfect way to end the day. Good food, great family and sweet iced tea!
One Pan Roasted Garlic Chicken and Vegetables starts with some of my favorite fall vegetables. You can use whatever your favorite is, but sweet potatoes and Brussels sprouts are the perfect accompaniment for this amazing chicken. It is moist and tender, marinated in a sweet and mildly spicy sauce that will wake up your taste buds.
My family went crazy over it and I am sure yours will too.
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Helpful Tips to make One Pan Roasted Garlic Chicken and Vegetables :
- New Mexico Chile Powder is made by grinding New Mexico chiles. It is not the same as chili powder. It has an earthy chile flavor and is smoky, with a moderately spicy bite. It is slightly sweet with fruity undertones. You can find it with the International spices at most grocery stores. You can substitute Ancho Chile Powder if necessary.
- Small Brussels sprouts can be left whole if medium or larger cut them in half.
What you will need to make One Pan Roasted Garlic Chicken and Vegetables :
- New Mexico Chili Powder- This is one of my favorite spices. See the notes above.
- Mixing Bowl - I like a variety of mixing bowls and prep bowls and this set has them all.
- Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.
Enjoy!
With love from our simple kitchen to yours.
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Yield: 6
One Pan Roasted Garlic Chicken and Vegetables
One Pan Roasted Garlic Chicken is a simple recipe for a sheet pan supper that your family will thank you for. Moist and tender chicken is bursting with flavor from the sweet heat honey garlic marinade. Brussels sprouts and sweet potatoes are roasted to caramelized perfection. The ultimate family dinner, this one pan recipe is one that you will be making again and again.
prep time: 15 minscook time: 30 minstotal time: 45 mins
Ingredients
- 2 medium sweet potatoes (about 1 pound), cut into 3/4"-1" cubes
- 1 pound small Brussels sprouts, (if they are bigger, cut them in half)
- 1 medium red onion, cut into slices
- 3 tablespoons extra virgin olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon fresh ground black pepper, divided
- 1 1/2 pound boneless skinless chicken breasts
- 4 tablespoons honey
- 2 tablespoons Dijon Mustard
- 2 teaspoons New Mexico chili powder
- 2 teaspoons smoked paprika
- 6 cloves garlic, minced
- optional garnish: Parsley, chopped
Instructions
- Preheat oven to 425°F. Line a baking sheet with aluminum foil, for quick clean up. Place the baking sheet into the oven to preheat the pan with the oven; this will help the vegetables caramelize faster.
- In a medium bowl combine 2 tablespoons olive oil with the honey, mustard, chili powder, smoked paprika, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk to combine. Add chicken and toss to coat. Set aside.
- Add sweet potatoes, Brussels sprouts, onion, and garlic to the preheated sheet pan. Drizzle with 1 tablespoon olive oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss vegetables with a spoon, until coated well.
- Clear a space for chicken breasts around the pan. Place coated chicken breasts on the baking sheet. Spoon the remaining honey mustard marinade over the chicken. Wiggle the pan until the vegetables are in a single layer.
- Bake 30-35 minutes until chicken is cooked through and vegetables are fork tender. Set oven to broil high for 2 minutes or until the edges of the vegetables begin to brown.
- Serve and enjoy!
DONNA'S NOTES
- New Mexico Chile Powder is made by grinding New Mexico chiles. It is not the same as chili powder. It has an earthy chile flavor and is smoky, with a moderately spicy bite. It is slightly sweet with fruity undertones. You can find it with the International spices at most grocery stores. You can substitute Ancho Chile Powder if necessary.
- Small Brussels sprouts can be left whole if medium or larger cut them in half.
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