One Pan Honey Garlic Chicken and Veggies for the Air Fryer or Oven

One Pan Honey Garlic Chicken and Veggies for the Air Fryer or Oven

You can enjoy this simple one-pan honey garlic chicken and veggies recipe any night of the week. Though it is simple, it is still flavorful and delicious. It only takes about 15 minutes to prep, and we’ve included instructions for the air fryer and for the oven. The whole family loves it!

How to Make One Pan Honey Garlic Chicken and Veggies

Prepare the Marinade

1. In a small bowl, whisk together 4 tablespoons olive oil, 3 tablespoons honey, 3 cloves minced garlic, 1 tablespoon soy sauce, ⅛ teaspoon salt, and ⅛ teaspoon black pepper until well combined.
2. Place the chicken in a resealable bag or container and pour the marinade over it.
3. Seal and toss to coat the chicken evenly. Let it marinate while you prepare the vegetables.

Prepare the Vegetables

1. Wash the potatoes and cut them into 1-inch cubes.
2. Cut the broccoli into bite-sized florets.
3. If your chicken breasts are thicker than 1 inch, consider pounding them thinner or slicing them to ensure even cooking with the vegetables.

Cook the Dish

1. Preheat your cooking appliance:
   • Oven: Preheat to 400°F (200°C)
   • Air Fryer: No need to preheat
2. Prepare for cooking:
   • Oven: Lightly oil a baking sheet or line it with foil and mist with cooking spray. Place potatoes and broccoli in a single layer, drizzle with 1-1½ tablespoons olive oil, season with salt and pepper, and stir to coat.
   • Air Fryer: Place vegetables in the basket and stir in 1-2 tablespoons of oil.
3. Add the chicken:
   • Oven: Place the marinated chicken in a single layer over the vegetables and pour any remaining marinade over everything.
   • Air Fryer: Place chicken over the vegetables and pour remaining marinade over chicken and vegetables.
4. Cook the dish:
   • Oven: Bake for 25-30 minutes until chicken reaches 165°F (75°C) internal temperature and potatoes are fork-tender. For extra caramelization, broil on high for 2-3 minutes at the end.
   • Air Fryer: Cook at 360°F (180°C) for 14 minutes, flipping chicken once and stirring vegetables halfway through. Remove chicken when it reaches 165°F (75°C) and tent with foil. Continue cooking vegetables for another 5-8 minutes at 350°F (175°C) until done to your liking.

Serve

1. Let the dish rest for a few minutes before serving.
2. Serve hot, with the chicken and vegetables together on each plate.
3. If desired, drizzle any pan juices over the top for extra flavor.

Frequently Asked Questions

1. Can I prepare this meal ahead of time?
   • Yes! You can marinate the chicken up to 24 hours in advance and chop the vegetables the day before. Store everything separately in the refrigerator until ready to cook.
2. How do I know when the chicken is fully cooked?
   • The safest way is to use a meat thermometer. Chicken is fully cooked when it reaches an internal temperature of 165°F (75°C).
3. Can I use frozen vegetables?
   • Yes, but they may release more moisture during cooking. For best results, thaw and pat dry before using, or add a few extra minutes to the cooking time.
4. What if my potatoes aren’t cooking as quickly as the chicken?
   • If this happens, remove the chicken when it’s done and continue cooking the potatoes until fork-tender. You can also microwave the potato cubes for 2-3 minutes before adding them to the pan to give them a head start.
5. Is this recipe suitable for meal prep?
   • Absolutely! This dish reheats well and can be stored in the refrigerator for up to 3 days in airtight containers.

Final Thoughts

This One Pan Honey Garlic Chicken and Veggies recipe truly embodies what weeknight cooking should be – simple, nutritious, delicious, and easy to clean up. The sweet and savory honey garlic marinade transforms ordinary chicken and vegetables into a meal your family will request again and again.

It’s a clean eating option that doesn’t sacrifice flavor, and the leftovers (if you have any!) make a perfect lunch the next day.

What I particularly love about this recipe is its versatility. Whether you prefer using your air fryer or oven, you’ll get great results either way. Plus, it’s a complete meal with protein and vegetables all cooking together, eliminating the need for multiple pots and pans or complicated timing of side dishes.

Give this one-pan wonder a try on your next busy weeknight – your taste buds and your sink will thank you!

More Easy and Healthy Dinner Ideas:

• 160+ No-Oven Dinner Recipes and Ideas
• 15 Easy Air Fryer Recipes
• 30 Healthy Dinner Recipes That Are Easy and Family-Friendly
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One Pan Honey Garlic Chicken and Veggies for the Air Fryer or Oven

I love this easy, healthy dinner recipe! One-pan chicken and veggies with a simple, delicious honey garlic marinade!

4.53 / 5 ( 21 Reviews )

Print Rate

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Serves: 4

Adjust Servings: 4

US CustomaryMetric

Equipment

• Air Fryer

Ingredients

• 4+ 1 ½ Tablespoons olive oil divided
• 3 Tablespoons honey
• 3 cloves garlic minced
• 1 Tablespoon low-sodium soy sauce or coconut aminos
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• 1 pound chicken breast or tenderloins
• 4 medium red potatoes
• 2 cups chopped fresh broccoli florets

Instructions

Oven Directions:

• Preheat oven to 400°F/200°C. Lightly oil a baking sheet or line it with foil and mist with cooking spray.
• In a small bowl, whisk together 4 tablespoons olive oil, honey, garlic, soy sauce, salt, and pepper. Combine the olive oil mixture and chicken in a resealable bag or other container or dish. Coat the chicken well, then let marinate while you prepare the potatoes and broccoli.
• Rinse the potatoes and cut them into 1-inch cubes or pieces. Cut the broccoli florets into bite-size pieces. Place potatoes and broccoli in a single layer on the prepared baking sheet. Drizzle 1 to 1 1/2 tablespoons olive oil and season with salt and pepper. Stir around to coat, then return potatoes and broccoli to a single layer.
• Place the chicken in a single layer over the potatoes and broccoli and pour the marinade mixture over all.
• Cook in the preheated oven until the chicken is completely cooked through (internal temperature of 165°F/75°C) and potatoes are fork-tender, about 25-30 minutes. Then broil on high for 2-3 minutes, or until chicken is caramelized and veggies are slightly charred, or cooked to your liking.

Air Fryer Directions:

• Make glaze and pour over chicken, and set aside to marinate while you prep the veggies.
• Put veggies in basket and stir in 1-2 tablespoons of oil.
• Place chicken over veggies and pour remaining glaze over chicken and veggies.
• Air fry at 360˚F/180°C for 14 minutes, flipping chicken once and stirring vegetables midway.
• Remove chicken at internal temperature of 165°F/75°C, and tent chicken.
• Cook veggies for another 5-8 minutes at 350˚F/175˚C until they are done to your liking.

Recipe Notes

12 Weight Watchers points per serving (for 4 servings in the batch), or 8 points if you get 6 servings out of this dish!

Nutrition

Calories: 518kcal | Carbohydrates: 51g | Protein: 30g | Fat: 23g | Sodium: 392mg | Fiber: 5g | Sugar: 17g