Why Make This Recipe
Sheet Pan Honey Garlic Chicken and Feta Potatoes is not only an easy recipe but also a delicious option for any weeknight dinner. It combines protein, vegetables, and savory flavors in one go, making it a perfect meal for families or gatherings. The use of a sheet pan simplifies the cooking process, reducing both cooking time and cleanup.
The combination of honey and garlic creates a delightful glaze that infuses the chicken with sweetness, while feta cheese adds a creamy, tangy finish to the dish. Plus, the roasted potatoes and asparagus provide a hearty complement to the meal, ensuring everyone leaves the table satisfied.
Equipment Needed for Sheet Pan Honey Garlic Chicken and Feta Potatoes
When it comes to preparing the Sheet Pan Honey Garlic Chicken and Feta Potatoes, having the right equipment can make the cooking process smoother and more enjoyable. Here’s what you will need:
- Large baking sheet
- Mixing bowls
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Rubber spatula
- Food storage containers (if you have leftovers)
By gathering these tools in advance, you’ll be set up for success in the kitchen.
What You Need to Make Sheet Pan Honey Garlic Chicken and Feta Potatoes
To get started, you will need the following ingredients:
- 1 pound baby potatoes, halved
- 4 tablespoons extra virgin olive oil
- 1/3 cup extra virgin olive oil
- kosher salt and black pepper, to taste
- 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, to taste
- 3 garlic cloves, chopped
- 2 tablespoons sesame seeds
- 1 bunch asparagus, ends trimmed
- 2 cups mixed fresh parsley, basil, or thyme, chopped
- 6 to 8 ounces feta cheese, cubed
- 2 tablespoons lemon juice
- 1 to 2 pepperoncini, chopped
- 3/4 cup green olives, torn
With these ingredients on hand, you are well on your way to creating a mouth-watering dish that everyone will love.
How to Cook Sheet Pan Honey Garlic Chicken and Feta Potatoes Step by Step
First, preheat the oven to 425°F (220°C). This high temperature is essential for roasting the potatoes and chicken quickly while maintaining moisture.
On a large baking sheet, toss the halved baby potatoes with 2 tablespoons of olive oil. Generously season them with kosher salt and black pepper. Spread the potatoes out evenly on the baking sheet. Roast them in the oven for about 15 minutes or until they are tender and starting to get a bit crispy on the edges.
While the potatoes are roasting, take a mixing bowl and combine the remaining 2 tablespoons of olive oil, skinless chicken thighs (or breasts), balsamic vinegar, honey, dried thyme, paprika, minced garlic, sesame seeds, and chili flakes. Mix everything together thoroughly so the chicken is well-coated with the marinade. The longer you let this sit, the more flavorful it will become, but even a short marinating time will yield great results.
After 15 minutes, carefully remove the baking sheet from the oven and check the potatoes for doneness. Once they are tender, nestle the marinated chicken around the potatoes on the baking sheet.
Next, prepare the asparagus by trimming the ends and placing them alongside the chicken and potatoes. Season the asparagus with salt and black pepper to taste. Return the baking sheet to the oven and let everything roast together for 20 to 25 minutes more. You’ll want to check the chicken for doneness; it should reach an internal temperature of 165°F (75°C). Keep an eye on the asparagus. It should be tender but still crisp.
While the meal is cooking, you can prepare the dressing. In a separate mixing bowl, combine the remaining 1/3 cup of olive oil, 1 to 2 tablespoons of balsamic vinegar, lemon juice, chopped herbs, chopped pepperoncini, and torn olives. Whisk everything together until well blended.
Once the chicken and vegetables have finished roasting, remove the pan from the oven. Break up the feta cheese over the chicken and vegetables, then drizzle the prepared dressing over everything. If you want an extra touch of flavor, feel free to drizzle a bit more honey and sprinkle additional chili flakes on top before serving.
Now it’s time to eat and enjoy your delicious Sheet Pan Honey Garlic Chicken and Feta Potatoes!
How to Make Sheet Pan Honey Garlic Chicken and Feta Potatoes
Making this dish is a straightforward process, but there are a few things to keep in mind to ensure it turns out perfectly. Start by preparing and measuring all your ingredients beforehand, which helps keep the cooking process organized.
Chop the garlic and any herbs you’ll be using for the dressing, and prepare the chicken by trimming off any excess fat. Make sure the potatoes are rinsed and halved. This preparation stage can streamline the cooking process significantly.
While your chicken marinates, use that time to preheat the oven and prepare the baking sheet. Distributing the ingredients evenly on the sheet is essential for even roasting. Make sure your chicken and vegetables have plenty of space; overcrowding can lead to steaming instead of roasting.
Once everything is seasoned and spread out, be mindful of the cooking times, especially if you have different sizes of chicken pieces or potatoes. If needed, adjust the roasting times accordingly.
Finally, once everything is cooked through, let the dish sit for a few minutes before serving. This resting time allows the flavors to meld a bit more and lets the dish cool slightly for easier handling.
How to Serve Sheet Pan Honey Garlic Chicken and Feta Potatoes
Serving your Sheet Pan Honey Garlic Chicken and Feta Potatoes is as crucial as cooking it, as presentation can elevate the meal even more. You can serve this dish straight from the baking sheet for a casual family dinner or plate it neatly for a more formal setting.
Using a spatula, gently transfer portions of each element—chicken, potatoes, asparagus, and a sprinkle of feta cheese—onto each plate. Drizzling some of the extra dressing can add height and texture, making the meal visually appealing.
A sprinkle of freshly chopped herbs can also add a pop of color and freshness. Make sure to serve it warm, as the flavors are at their best when the dish is hot.
What to Serve With Sheet Pan Honey Garlic Chicken and Feta Potatoes
Completing your meal requires picking the right sides. While the Sheet Pan Honey Garlic Chicken and Feta Potatoes stand well as a full meal, you may want to elevate the meal further with complementary sides.
Consider a light green salad dressed with a lemon vinaigrette for additional freshness. You can also serve crusty bread or warm pita to soak up the delicious juices and dressing from the dish. The bread can complement the honey and garlic flavors beautifully.
For a heartier option, consider pairing it with rice or quinoa seasoned with herbs. This provides a lovely base that can soak up any extra sauces. Simple roasted vegetables or even a fruit salad could offer a refreshing contrast, enhancing the overall meal experience.
How to Store Sheet Pan Honey Garlic Chicken and Feta Potatoes
If you happen to have leftovers, you’ll want to make sure they’re stored correctly to maintain freshness. Allow the dish to cool to room temperature before transferring it to an airtight container.
You can keep the meal in the fridge for 3 to 4 days. When reheating, make sure to heat it evenly in the oven unless you’re short on time, in which case the microwave can be a quick option. If using the microwave, consider covering it to retain moisture and prevent the chicken from drying out.
For long-term storage, you can freeze the components separately, but thaw and reheat them carefully as freezing can affect the texture of the chicken and vegetables.
Tips to Make Sheet Pan Honey Garlic Chicken and Feta Potatoes
To optimize the flavors and the cooking process, a few tips can be handy.
Be sure to season generously; under seasoning can make the meal feel bland. The honey, garlic, and vinegar will create a wonderful glaze, but they also need the salt and pepper to elevate their characters.
Also, don’t hesitate to adjust cooking times based on the size of your chicken pieces or potatoes. Pieces that are uneven can cook differently, so try to cut potatoes to a similar size to ensure consistent cooking.
Lastly, let your chicken rest after baking. Resting allows the juices to redistribute, keeping the chicken juicy and preventing it from drying out.
Variation
There are numerous variations to this dish that can add different flavors or accommodate dietary needs. If you’re looking for a lower-carb option, consider swapping baby potatoes for cauliflower florets. The roasting time may need to be adjusted, but you can still achieve a delicious result.
For a spicier kick, introduce more chilis or even a dash of hot sauce in the chicken marinade. Vegetarian adaptations are also possible; simply replace chicken with chickpeas or a mix of your favorite vegetables, ensuring you adjust your baking time accordingly.
Best Time to Make Sheet Pan Honey Garlic Chicken and Feta Potatoes
The beauty of this recipe is its versatility; it is perfect for both casual weeknight dinners and special occasions. Fall and winter seem particularly suitable, as the warming flavors of honey and garlic provide comfort and richness during colder months.
However, the recipe can equally shine in spring and summer, especially when fresh asparagus and herbs are in season. The vibrant colors and fresh herbs can enhance the dish’s appeal when served at summer gatherings or barbecues.
Common Mistakes to Avoid
There are a few pitfalls that may occur when making this dish. One common mistake is not preheating the oven adequately, resulting in unevenly cooked food. Always be sure to fully preheat your oven before placing the food inside.
Another issue is overcrowding the baking sheet. Ensure that both the chicken and vegetables have enough room to roast properly instead of steaming. If necessary, use a second baking sheet.
Lastly, avoid overcooking or undercooking your chicken. Using a meat thermometer can help you ensure it reaches the correct temperature.
Nutritional Notes
Sheet Pan Honey Garlic Chicken and Feta Potatoes offers a balanced meal with lean protein from chicken, healthy fats from olive oil and feta, and carbohydrates from the potatoes. The herbs and vegetables provide vitamins and minerals, making it a wholesome choice.
It’s also customizable based on dietary needs. For instance, reducing the amount of honey can lower the sugar content, and substituting ingredients can adjust the overall calories as needed.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts for thighs; however, be mindful that they may cook quicker, so adjust the cooking time accordingly.
Is it possible to prepare ahead of time?
Absolutely! You can prep the marinade and coat the chicken and potatoes in advance. Just cover and refrigerate until ready to cook.
Can I add other vegetables?
Definitely! Feel free to add vegetables such as bell peppers, zucchini, or broccoli. Just make sure to chop them into similar-sized pieces for even roasting.
Conclusion
The Sheet Pan Honey Garlic Chicken and Feta Potatoes recipe offers a delightful balance of flavors with minimal cleanup. It’s a versatile dish adaptable for different tastes and occasions. By following the steps and tips presented, you can create an impressive meal that will surely become a favorite in your household. Next time you’re looking for a comforting yet easy dinner option, reach for this recipe and enjoy the delightful combination of sweet, savory, and tangy in every bite!
Sheet Pan Honey Garlic Chicken and Feta Potatoes
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- On a large baking sheet, toss the halved baby potatoes with 2 tablespoons of olive oil and season generously with kosher salt and black pepper. Spread the potatoes out evenly on the baking sheet.
- Roast the potatoes in the oven for about 15 minutes until tender and starting to get crispy.
- While the potatoes are roasting, combine the remaining olive oil, chicken, balsamic vinegar, honey, thyme, paprika, garlic, sesame seeds, and chili flakes in a mixing bowl. Mix until chicken is well-coated.
- After 15 minutes, check the potatoes for doneness and nestle the marinated chicken around them on the baking sheet.
- Prepare the asparagus by trimming the ends and placing them alongside the chicken and potatoes. Season with salt and black pepper.
- Return the baking sheet to the oven and let everything roast for 20 to 25 minutes more, checking that the chicken reaches an internal temperature of 165°F (75°C).
- While the chicken and vegetables roast, whisk together the remaining olive oil, balsamic vinegar, lemon juice, herbs, pepperoncini, and torn olives in a separate bowl until well combined.
- Once chicken and vegetables are done, remove from the oven and break the feta cheese over the top. Drizzle with prepared dressing and serve warm.
