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The 35 Most Popular Easter Recipes.
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This Sheet Sheet Pan Honey Garlic Chicken is a flavorful dinner all made simply on one pan. Spicy, sweet, tangy honey garlic chicken roasted with baby potatoes and spring asparagus. Finish this one-pan dinner with crumbled feta cheese and a salty, olive dressing. You can’t beat a simple sheet pan dinner, and this one is delicious!
Every spring, like clockwork, and usually around Easter, I always want to make recipes my Nonnie might have made. As a kid, my family would spend Easter with my grandparents at their home in south Florida. They moved around a bit, but I spent most of my time in Jupiter, which is one of my favorite places.
I’m always missing my grandma, but especially around holidays like Easter when we’d usually spend time with them. When it came to Easter entertaining, and serving my family in general, Nonnie kept meals simple yet still delicious. And played up all the extras. She would even dress up as the easter bunny!
The thing to know about Nonnie is that she loved to cook, but only simple dishes that she just knew everyone would love.
The first night we would spend with them over spring break, she’d usually make, chicken and rice with asparagus. Or maybe a nice piece of beef with potatoes and asparagus.
She used to love to use that honey balsamic dressing they sell at the store. She would bake up the chicken in the dressing, and at the same time, she’d be roasting potatoes and asparagus.
Oh, and warming bread too. Nonnie ALWAYS served warm bread with salted butter for every single meal. It was her favorite…we always knew we would love my Nonnie’s meals.
Anyway, she inspires me every spring to cook some kind of chicken and asparagus dinner. And wow, I just adore this year’s recipe. It’s just what she would love. I know it!
Now the details
The first thing I like to do is roast the potatoes since they take longer to cook than the chicken. Simply olive oil, salt, and pepper. Then throw on the asparagus too.
For the chicken, I like to use a mix of skinless, boneless, chicken thighs and breasts. Most of the people I feed regularly prefer chicken breasts, but I like to toss in a couple of boneless thighs for added flavor. Plus, Creighton loves them. Use what you like best, all thighs, all breasts, or a mix.
The seasoning is simple, lots of dried or fresh thyme, balsamic vinegar, honey, garlic, sesame seeds, a touch of paprika, chili flakes, and then of course, salt, pepper, and olive oil.
Once the potatoes have cooked a bit, add the chicken to the sheet pan. If the asparagus is looking cooked, pull it off the pan to avoid overcooking it. If it’s not ready just yet, keep an eye on it towards the end.
The dressing
A simple mix of olive oil, balsamic vinegar, lemon, honey, chili flakes, and salt. I add lots of fresh basil and a pinch of fresh thyme too.
Then add the olives, which give this a yummy saltiness. Trust me, the olives make the chicken.
To finish, grab a block of feta cheese and break it over the chicken, then take the dressing and spoon it over the entire sheet pan. So delicious you guys!
I love to serve this with buttered bread on the side. Just as Nonnie would! It’s perfect for scooping and soaking up all the yummy sauce and flavor on the pan.
Looking for other easy dinners? Here are some favorites:
Easy Greek Sheet Pan Chicken and Potatoes
30 Minute Spicy Indian Butter Chicken
Sheet Pan Sticky Sweet and Sour Chicken
Sheet Pan Chicken Gyros with Feta Tzatziki
Creamy White Bean Lemon Pesto Orzo Soup
Lastly, if you make this Sheet Pan Honey Garlic Chicken and Feta Potatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Honey Garlic Chicken and Feta Potatoes
Servings: 6
Calories Per Serving: 434 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound baby potatoes, halved
- 4 tablespoons, plus 1/3 cup extra virgin olive oil
- kosher salt and black pepper
- 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
- 1 bunch asparagus, ends trimmed
- 2 cups mixed fresh parsley, basil, or thyme, chopped
- kosher salt and black pepper
- 6-8 ounces feta cheese, cubed
- 2 tablespoons lemon juice
- 1-2 pepperoncini, chopped
- 3/4 cup green olives, torn
Instructions
- 1. Preheat oven to 425° F.2. On a large baking sheet, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Roast for 15 minutes, or until tender. 3. In a bowl, toss together 2 tablespoons olive oil, the chicken, 2 tablespoons balsamic vinegar, honey, thyme, paprika, garlic, sesame seeds, salt, pepper, and chili flakes. 4. Remove the potatoes from the oven. Nestle the chicken around the potatoes.Add the asparagus, season with salt and pepper. Return the pan to the oven for 20-25 minutes more, until the chicken is cooked through, keep an eye on the asparagus.5. To make the dressing. Combine the remaining 1/3 cup olive oil, 1-2 tablespoons balsamic vinegar, lemon juice, herbs, pepperoncini, and olives.6. Remove the chicken from the oven. Break the feta over the chicken, then add the dressing. If desired, drizzle with honey and chili flakes. Eat and enjoy!
Notes
Chicken: you can use thighs or breasts, bone in or out. Just be sure to adjust the cooking time accordingly. Bone in chicken will need 10-15 minutes additional cooking time, depending on the size of the chicken.
OMGOSH the BEST flavour I have put in my mouth!!!
This will be on repeat – repeatedly.
The flavour combination is amazing!
Thank you so much, Julie:) Love to hear this recipe was such a hit, I appreciate you making it! Happy New Year! xT
DELICIOUS. Got tons of compliments. in place of asparagus (because I didn’t have any) made it with frozen broccoli that I thawed. Added to my favorites
Hey Sarah,
Wonderful! So glad to hear you enjoyed this recipe, thanks for trying it! Have the best autumn weekend! xT
Can u recommend a veg that would work with this dish besides asparagus? (I looove asparagus but my hubby not so much:))
Hi Kelley,
I think broccoli and green beans would both be great options here. Please let me know if you give this recipe a try, I hope you love it! xT
Just made and enjoyed the for supper.
Delicious!
Hi Kimberly,
Fantastic! So glad to hear this recipe was enjoyed, thanks for making it! Have the best week! x
Amazing—easy to do on a work day. Love the different flavors. I didn’t have the olives but still delish
Hey Lucia,
Thanks so much! So glad to hear that this recipe turned out well for you, I appreciate you making it! xx
This has become a regular for my family! Even the kids love it and are excited when I put it on the table which is very rare. Its super easy to put together and the olives make the dish!
Hey Lyndsey,
Love to hear this! Thanks for making this recipe so often and sharing your feedback! Have a great day! xT
I made this for a birthday dinner and it was a big hit! I followed the recipe exactly, and didn’t find that the potatoes got mushy or overcooked, the juices from the sauce and chicken just gave them a wonderful flavor. It looks beautiful right out of the oven, too. I had nice thin asparagus and it cooked beautifully, I didn’t have to cook it separately or take it out early. I think slender or halved carrots or broccolini would also work with this recipe if you’re not a fan of asparagus.
Thanks so much, Emily:) So glad to hear that this recipe was enjoyed, I appreciate you making it! xT
This was a super easy recipe that was quick to make! I’d recommend reducing the honey a bit – as the chicken was quite sweet (or make sure to taste the sauce before adding in the chicken for sweetness!). I also roasted the asparagus separately and found it stayed nice and crispy.
I always struggle with the water that comes out of the chicken in sheet pan recipes – always find the veg gets kinda mushy…
Hey Nithya,
I’m so glad to hear that this recipe turned out well for you, thanks so much for making it:) Have a great weekend! xT
Wow this was soooo good!! Saving and making next time I entertain! Thank you!
Hey Holly,
Happy Friday! So glad to hear that this recipe was enjoyed, thanks for making it! xT
I followed the recipe as written except for omitting the olives. (My family is not a fan of them.) I thought it was super easy to make, and the flavor of the chicken was delicious! The asparagus was just meh for me. I had to use an extra pan, so maybe if you used one pan, the flavors would blend more. But honestly, I don’t see how you can fit it all on one baking sheet. When I remake this one, it will be potatoes and chicken. My family really liked it!
Hey Joy,
Thanks so much for making this recipe and sharing your feedback! So glad to hear it was enjoyed! xT