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Sheet Pan Honey Garlic Chicken and Feta Potatoes Recipe

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3.8 from 13 reviews

This vibrant and flavorful Sheet Pan Honey Garlic Chicken and Feta Potatoes recipe combines tender roasted chicken thighs, crispy baby potatoes, and fresh asparagus, all enhanced with a honey garlic glaze and topped with a tangy feta and olive dressing. It’s a wholesome, easy-to-make meal perfect for busy weeknights or casual gatherings.

Ingredients

Potatoes and Vegetables

  • 1 pound baby potatoes, halved
  • 1 bunch asparagus, ends trimmed
  • Kosher salt and black pepper, to taste

Chicken and Marinade

  • 6 skinless chicken thighs or breasts
  • 4 tablespoons extra virgin olive oil (divided: 2 tbsp for potatoes, 2 tbsp for marinade, plus 1/3 cup for dressing)
  • 3 tablespoons balsamic vinegar (divided: 2 tbsp for marinade, 1–2 tbsp for dressing)
  • 1 tablespoon honey
  • 2 teaspoons dried thyme
  • 2 teaspoons smoked or regular paprika
  • 3 garlic cloves, chopped
  • 2 tablespoons sesame seeds
  • Chili flakes, to taste
  • Kosher salt and black pepper, to taste

Dressing and Toppings

  • 2 cups mixed fresh parsley, basil, or thyme, chopped
  • 2 tablespoons lemon juice
  • 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). On a large baking sheet, toss the halved baby potatoes with 2 tablespoons of olive oil. Season generously with kosher salt and black pepper. Roast in the oven for 15 minutes or until tender and slightly crispy.
  2. Prepare Chicken Marinade: In a mixing bowl, combine 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, honey, dried thyme, smoked or regular paprika, chopped garlic, sesame seeds, chili flakes, and salt and black pepper to your preference. Toss the chicken thighs or breasts in this mixture, ensuring they are well coated with the marinade.
  3. Add Chicken and Asparagus to the Pan: Remove the baking sheet with potatoes from the oven. Arrange the marinated chicken pieces around the roasted potatoes. Add the trimmed asparagus to the pan, seasoning them with salt and pepper. Return the baking sheet to the oven.
  4. Roast Chicken and Vegetables: Continue roasting everything for an additional 20-25 minutes until the chicken is cooked through (internal temperature of 165°F or 74°C) and asparagus are tender. Keep an eye on the asparagus to prevent overcooking.
  5. Make the Dressing: While the chicken roasts, prepare the dressing by whisking together the remaining 1/3 cup olive oil, 1 to 2 tablespoons of balsamic vinegar, lemon juice, chopped fresh herbs (parsley, basil, or thyme), chopped pepperoncini, and torn green olives.
  6. Assemble and Serve: Once the chicken is done, remove the pan from the oven. Scatter cubed feta cheese over the chicken and vegetables, then drizzle with the prepared dressing. Optionally, add a drizzle of honey and a sprinkle of chili flakes for extra flavor. Serve immediately and enjoy!

Notes

  • Use chicken thighs for juicier results; chicken breasts work well but may cook faster.
  • Adjust chili flakes according to your preferred spice level.
  • If baby potatoes are not available, use small red or fingerling potatoes as alternatives.
  • Feel free to substitute asparagus with green beans or broccoli.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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