One Pan Roasted Garlic Chicken and Vegetables

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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.

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One Pan Roasted Garlic Chicken and Vegetables

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.

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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.

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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!

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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.

Enjoy!

With love from our simple kitchen to yours. 

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2016/10/one-pan-roasted-garlic-chicken.html

Check out more of our favorite chicken recipes: 

30-Minute Chicken and Dumplings 

Rosemary Lemon Roasted Chicken Breasts

Best Ever Grilled Margarita Chicken 


Pan of Roasted Garlic Chicken and Vegetables

One Pan Roasted Garlic Chicken and vegetables

Donna Elick
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.
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main
Cuisine American
Method Oven
Servings 6

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.

Nutrition

Serving: 1 | Calories: 350cal | Carbohydrates: 37g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1035mg | Sugar: 17g | Fiber: 6g | Calcium: 79mg | Iron: 3mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
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Check out even more creative twists for fall meals at the Lipton Bright Bites page on FoodNetwork.com.

This is a sponsored conversation written by me on behalf of Lipton. The opinions and text are all mine.

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13 Comments

  1. Oh my! This looks simply delicious! Any ideas for other appropriate substitution for substitution? Both the New Mexico Chile Powder or Ancho Chile Powder are not available in my small town in Northern Canada.

  2. This looks great! What would you suggest as a substitution for the Brussels sprouts? No one in my family likes them. I was thinking of carrots, but they're the same color as the sweet potatoes. Thank you!

  3. Made this tonight, it was really REALLY good! My family of 6 devoured it (kids ranging from 1-11 years old). I couldn't find either of the two types of chili powder from the recipe, so I ended up using regular chili powder along with some red pepper flakes (added for the missing heat). It turned out SO good, I can't wait to try it with the right stuff! LOL! And man, oh, man – my first time using smoked paprika – YUM!!

  4. 5 stars
    This was so good! I used the marinade as stated, but switched the veggies a bit with what I had on hand-so used regular potatoes, Brussels and carrots along with onion. I also accidentally added the garlic to the marinade so sprinkled a bit of garlic powder with the salt and pepper on the veggies. 🙂 It was SOOOO delicious! Definitely a keeper. The whole family loved it and even went in for seconds. Thanks for a yummy recipe!!

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