Can I use bone-in chicken for this recipe?

Absolutely! Bone-in chicken pieces will add even more flavor. Just adjust your cooking time accordingly - bone-in pieces typically need an additional 10-15 minutes depending on their size. Use a meat thermometer to ensure they reach 165°F at the thickest part.

What's the best way to make sure my asparagus doesn't overcook?

Keep an eye on your asparagus - if it's particularly thin, you might want to add it a bit later than the chicken. Asparagus should be tender but still have a slight bite and maintain its bright green color. If your asparagus spears are very thick, consider adding them at the same time as the chicken.

Can I make this dish vegetarian?

Definitely! Replace the chicken with thick slices of extra-firm tofu, halloumi cheese, or hearty vegetables like cauliflower steaks or portobello mushrooms. Adjust cooking times accordingly, as these options will cook faster than chicken.

What if I don't have all the fresh herbs?

Don't worry! While the herb mixture adds wonderful freshness, you can simplify by using just one type of herb (parsley works great) or substitute with 1-2 teaspoons of dried herbs in the dressing. The dish will still be delicious with a more streamlined herb profile.

Sheet Pan Honey Garlic Chicken and Feta Potatoes Recipe

Description

A one-pan wonder, this Sheet Pan Honey Garlic Chicken and Feta Potatoes recipe combines tender chicken, crispy potatoes, roasted asparagus, and a flavorful herb, feta, and olive dressing for a delightful and easy-to-make main course. Perfect for busy weeknights or weekend family dinners.

Ingredients

Units Scale

For the Main Dish

- - 1 pound baby potatoes, halved
  - 4 tablespoons, plus 1/3 cup extra virgin olive oil
  - kosher salt, to taste
  - black pepper, to taste
  - 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, to taste
  - 3 garlic cloves, chopped
  - 2 tablespoons sesame seeds
  - 1 bunch asparagus, ends trimmed

For the Dressing

- 2 cups mixed fresh parsley, basil, or thyme, chopped
- 6–8 ounces feta cheese, cubed
- 2 tablespoons lemon juice
- 1–2 pepperoncini, chopped
- 3/4 cup green olives, torn

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven. Preheat the oven to 425° F.
Roast the potatoes. On a large baking sheet, toss the potatoes with 2 tablespoons of olive oil. Season with salt and black pepper. Roast for 15 minutes, or until tender.
Prepare the chicken marinade. In a bowl, toss together 2 tablespoons of olive oil, the chicken, 2 tablespoons of balsamic vinegar, honey, thyme, paprika, garlic, sesame seeds, salt, black pepper, and chili flakes.
Add chicken and asparagus to the sheet pan. Remove the potatoes from the oven. Nestle the chicken around the potatoes and add the asparagus. Season with salt and pepper. Place the pan back into the oven and roast for an additional 20-25 minutes, or until the chicken is fully cooked, keeping an eye on the asparagus to ensure it doesn’t overcook.
Prepare the dressing. In a small bowl, combine the remaining 1/3 cup of olive oil, 1-2 tablespoons of balsamic vinegar, lemon juice, fresh herbs, pepperoncini, and green olives.
Add the finishing touches and serve. Remove the sheet pan from the oven. Break the feta over the chicken and potatoes, then drizzle the prepared dressing on top. If desired, add a drizzle of honey and sprinkle with chili flakes. Serve immediately and enjoy!

Notes

Chicken: You can use thighs or breasts, bone-in or boneless. Adjust cooking times accordingly. Bone-in chicken will need an additional 10-15 minutes of cooking time, depending on size.
Herbs: Feel free to mix and match herbs based on your preference. Fresh parsley, basil, or thyme work wonderfully in this recipe.
Adjust spice levels: Add more or fewer chili flakes based on your heat preference.

Nutrition

Serving Size: 1 serving (approx.)
Calories: 450
Sugar: 4 g
Sodium: 620 mg
Fat: 28 g
Saturated Fat: 8 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 70 mg