One Pan Honey Garlic Chicken with Potatoes & Green Beans

One Pan Honey Garlic Chicken with Potatoes & Green Beans is the kind of dinner that earns a place in the regular rotation. Juicy chicken, creamy-centered red potatoes, and tender green beans roast beneath a glossy honey garlic glaze. The sauce is sweet, savory, tangy, and garlicky without overpowering the rest of the pan.

The potatoes get a short head start, so every component finishes at the right moment. Then the chicken and green beans join the pan for an easy dinner with very little cleanup. A final layer of glaze gives the chicken the rich, caramelized finish seen in the photo while keeping each bite moist and flavorful.

It feels cozy enough for Sunday dinner, yet it is simple enough for a busy weeknight. Add crusty bread if you want something to catch every last spoonful of that irresistible sauce.

Recipe Yield: 4 servings

INGREDIENTS

1 lb small red potatoes, halved and larger potatoes quartered
2 cups fresh green beans, trimmed and cut in half
1 1/2 lb boneless skinless chicken breasts, cut into 1½–2-inch chunks
2 tbsp olive oil, divided
1/3 cup honey
4 garlic cloves, minced
2 tbsp low-sodium soy sauce
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp Italian seasoning
1/2 tsp paprika
1 tsp cornstarch
1/2 tsp kosher salt, divided
1/4 tsp black pepper, divided
1 tbsp fresh parsley, chopped

INSTRUCTIONS

1. Start the potatoes:
Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish. Toss the potatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Arrange cut-side down and roast for 15 minutes.

2. Make the honey garlic sauce:
Meanwhile, whisk the honey, garlic, soy sauce, Dijon, vinegar, Italian seasoning, paprika, cornstarch, remaining olive oil, salt, and pepper until smooth. Transfer 1/4 cup sauce to a separate clean bowl for finishing.

3. Add the chicken and green beans:
Remove the baking dish from the oven. Add the chicken and green beans around the potatoes. Pour the sauce from the main bowl over everything, then toss gently and spread into an even layer.

4. Roast the chicken:
Return the dish to the oven and roast undisturbed for 18 minutes.

5. Add the finishing glaze:
Remove the dish from the oven. Drizzle with the reserved sauce, then gently turn the chicken and vegetables to coat. Roast for another 6–10 minutes, until the potatoes are fork-tender and the thickest chicken pieces reach 165°F.

6. Garnish and serve:
Let the dish rest for 3 minutes. Spoon the glossy pan sauce over the chicken and vegetables, then finish with fresh parsley and serve warm.

Helpful Tips to Perfect This Recipe

• Keep the potatoes small: Use potatoes no wider than about 1½ inches and halve them. Quarter anything larger so the potatoes become tender before the chicken overcooks.
• Reserve the glaze before adding the chicken: Transfer the finishing portion to a clean bowl before the remaining sauce touches raw chicken. This keeps the final glaze safe, fresh, and ready to use.
• Watch the chicken near the end: Chicken breast can dry out when overcooked. Begin checking after 19 minutes of chicken roasting time and remove the dish once the thickest pieces reach 165°F.