Feeling Rushed? One Pan Chicken and Vegetables to the Rescue
I love a recipe that uses where I can use one pan for roasted chicken and vegetables. Especially when I’m short on time!
And this recipe for One Pan Roasted Chicken, Broccoli and Potatoes is perfect for those “feeling rushed” and “totally stressed out” days. That seems like most days for me, and I don’t have kids at home any more. But I haven’t forgotten what it feels like when I did, though.
I remember how the day starts–getting kids ready and dropped off at school and then somehow getting myself to work, with makeup, hair, and clothes on (didn’t want to scare anyone). Somewhere in there, breakfast was served.
Then there’s the after school/after work RUSH! The never-ending days of getting to sports and dance practices on time. The hours of ball games and homework. And always the about getting a meal on the table with some kind of nutritional value that the kids would eat.
Mixed in there with all that rushing around were some precious memories, and I miss it all except that rushing around part.
And It was during that crazy busy time that I collected a few good recipes for my recipe folder aptly named–Stressed Out Meals.
As an FYI–I found a similar recipe with lots of other easy one-pan meal ideas at Everyday Made Fresh
An Almost Perfect Recipe
This recipe for One Pan Roasted Chicken and Vegetables (this time Broccoli and Potatoes) has greatness written all over it–lean protein with just the right amount of carbs and greens. And the taste has just the right amount of flavor to satisfy everyone at dinner.
That’s the good part. The Almost Perfect part of the recipe for One Pan Roasted Chicken, Broccoli and Potatoes is you need to do a little predinner prepping.
How to Make One Pan Roasted Chicken and Vegetables
- Prep the broccoli in the morning.
- I chop up my broccoli, pop it into a Ziploc bag, and store in the fridge.
- Don’t chop up the potatoes until you’re ready to cook. They turn an unappetizing brown color when exposed to air. Experience talking over here.
- Prepare the Honey-Garlic sauce.
- Combine 2 Tablespoons olive oil with the melted butter, lemon juice, honey, brown sugar, mustard, garlic, Italian seasoning, and seasoning salt.
- Put that in a lidded jar and store it in the fridge. This can be made a couple days ahead of time–perfect for weekend prepping.
- When the dinner rush beings, preheat the oven.
- Heat up the Honey-Garlic sauce for a 30 seconds or so in the microwave to get everything melty and easily pourable. If not pourable after 30 seconds, continue to heat it using 15-second intervals until it is. Be careful taking it out of the microwave. You don’t want to get splattered.
- Dice up the potatoes. I cut them into a large dice or quarters, depending on the size of the potato.
- The potatoes then get placed on one side of the pan and topped with a drizzle of 1 Tablespoon of olive oil, seasoning salt and garlic powder.
- Last, the chicken gets added to the other half of the pan, and into the oven it goes.
- Timer now gets set for 30 minutes.
Wrapping It Up
At this point, I usually make a salad (That’s when kids got started with homework.) When the timer goes off, the the broccoli gets mixed into the potatoes. The table gets set again for 15 minutes, and then dinner is served.
One Pan Roasted Chicken, Broccoli and Potatoes
- 4 boneless skinless chicken breasts
- 2 cups quartered small red or yellow potatoes (don't peel)
- 3 cups broccoli florets
- 4 Tablespoons olive oil, divided
- 2 Tablespoons butter, melted
- ½ medium lemon, juiced
- 2 Tablespoons honey
- 1 Tablespoon brown sugar
- 1 Tablespoon Dijon mustard
- 3-4 cloves garlic, minced (or up to 2 teaspoons garlic powder)
- 1 teaspoon Italian seasoning
- 1 1/2 teaspoons seasoning salt, divided
- nonstick cooking spray
- PREHEAT oven to 400 degrees.
- LINE a baking sheet with parchment paper or foil. If using foil, spray foil evenly with nonstick cooking spray.
- In a small bowl, WHISK 2 Tablespoons olive oil, melted butter, lemon juice, honey, brown sugar, mustard, garlic, Italian seasoning, and 1 teaspoon seasoning salt. Set aside.
- RESERVE 1/4 cup of the honey-garlic sauce for later use.
- PLACE the diced potatoes onto the baking sheet and DRIZZLE potatoes with 1 Tablespoon of olive oil. SPRINKLE potatoes with remaining 1/2 teaspoon seasoning salt.
- STIR gently to evenly coat. ARRANGE potatoes in a single layer on one side of the baking sheet.
- PLACE chicken on the other side of the baking sheet. BRUSH remaining honey-garlic sauce over the chicken pieces.
- BAKE in the oven for 30 minutes.
- While the potatoes and chicken are baking, In a medium bowl, COMBINE 1 Tablespoon of olive oil with the reserved honey garlic sauce and broccoli, stirring to COAT evenly.
- After chicken has cooked for 30 minutes, REMOVE from oven and carefully STIR broccoli in with the potatoes.
- RETURN to the oven, BAKE an additional 10-15 minutes or until the chicken is no longer pink and the potatoes are tender. If potatoes are not tender, REMOVE chicken to a plate, and continue to BAKE potatoes until done.