Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Sheet Pan Honey Garlic Chicken and Feta Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 10 reviews

This vibrant Sheet Pan Honey Garlic Chicken and Feta Potatoes recipe offers a perfect balance of savory and sweet flavors with tender roasted chicken, crispy baby potatoes, fresh asparagus, and a bright herbaceous dressing featuring olives, pepperoncini, and crumbled feta. It’s an easy one-pan meal ideal for a wholesome family dinner with minimal cleanup.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Potatoes and Chicken

  • 1 pound baby potatoes, halved
  • 4 tablespoons extra virgin olive oil, divided
  • Kosher salt and black pepper, to taste
  • 6 skinless chicken thighs or breasts
  • 3 tablespoons balsamic vinegar, divided
  • 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

Vegetables

  • 1 bunch asparagus, ends trimmed

Dressing and Garnishes

  • 1/3 cup extra virgin olive oil
  • 1-2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 2 cups mixed fresh parsley, basil, or thyme, chopped
  • 1-2 pepperoncini, chopped
  • 3/4 cup green olives, torn
  • 6-8 ounces feta cheese, cubed

Instructions

  1. Preheat and Roast Potatoes: Preheat your oven to 425°F (220°C). Toss the halved baby potatoes with 2 tablespoons of olive oil and season with kosher salt and black pepper. Spread them evenly on a large baking sheet and roast for about 15 minutes or until they become tender and lightly golden.
  2. Prepare the Chicken Mixture: While the potatoes roast, combine in a bowl 2 tablespoons of olive oil, 2 tablespoons balsamic vinegar, honey, dried thyme, smoked or regular paprika, chopped garlic, sesame seeds, chili flakes, salt, and black pepper. Add the skinless chicken thighs or breasts to this marinade and toss to coat thoroughly.
  3. Combine and Roast Chicken and Vegetables: Remove the baking sheet from the oven. Nestle the marinated chicken pieces around the partially cooked potatoes. Add the trimmed asparagus to the pan and season the asparagus with salt and pepper. Return the pan to the oven and roast everything together for an additional 20-25 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F) and the asparagus is tender but crisp. Keep an eye on the asparagus to avoid overcooking.
  4. Make the Dressing: In a small bowl, whisk together the remaining 1/3 cup olive oil, 1-2 tablespoons balsamic vinegar, lemon juice, chopped mixed fresh herbs (parsley, basil, or thyme), chopped pepperoncini, and torn green olives until well combined.
  5. Finish and Serve: Once the chicken is cooked through, remove the sheet pan from the oven. Crumble the cubed feta cheese over the hot chicken and vegetables. Drizzle the prepared dressing over everything. Optionally, add a final drizzle of honey and a sprinkle of chili flakes for added flavor and heat. Serve immediately and enjoy your vibrant sheet pan meal!

Notes

  • Chicken thighs provide more moisture and flavor, but breasts can be used for a leaner option.
  • Adjust chili flakes according to your heat preference.
  • Make sure to trim the woody ends of asparagus for a tender bite.
  • Check chicken internal temperature with a meat thermometer for safety.
  • This recipe is adaptable to different fresh herbs depending on availability.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mediterranean

Find it online: https://recipesvibe.com/sheet-pan-honey-garlic-chicken-and-feta-potatoes-recipe/