Description
A delicious and easy sheet pan recipe for Honey Garlic Chicken and Feta Potatoes that is packed with flavor. Tender chicken, roasted baby potatoes, and fresh asparagus all come together on one pan for a simple yet impressive meal.
Ingredients
Units
Scale
For the Potatoes:
- 1 lb baby potatoes, halved
- 2 tablespoons extra virgin olive oil
- Kosher salt and black pepper
For the Chicken:
- 6 skinless chicken thighs or breasts
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons dried thyme
- 2 teaspoons smoked or regular paprika
- Chili flakes
- 3 garlic cloves, chopped
- 2 tablespoons sesame seeds
- Kosher salt and black pepper
For the Rest:
- 1 bunch asparagus, ends trimmed
- 2 cups mixed fresh parsley, basil, or thyme, chopped
- Kosher salt and black pepper
- 6–8 oz feta cheese, cubed
- 2 tablespoons lemon juice
- 1–2 pepperoncini, chopped
- 3/4 cup green olives, torn
Instructions
- Preheat Oven: Preheat oven to 425°F.
- Roast Potatoes: Toss potatoes with 2 tablespoons olive oil, salt, and pepper. Roast for 15 minutes until tender.
- Prepare Chicken: In a bowl, combine chicken, olive oil, balsamic vinegar, honey, thyme, paprika, garlic, sesame seeds, salt, pepper, and chili flakes.
- Cook Chicken and Asparagus: Nestle chicken around the potatoes on the baking sheet. Add asparagus, season with salt and pepper. Roast for 20-25 minutes until chicken is cooked through.
- Make Dressing: Combine olive oil, balsamic vinegar, lemon juice, herbs, pepperoncini, and olives.
- Finish Dish: Top chicken with feta, add dressing, drizzle with honey and chili flakes if desired. Serve and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 120mg
