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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.
This came together nicely for a weeknight dinner but I can see making it for a dinner party as well because the flavours are amazing and it looks beautiful too.
Hey Caroline,
Wonderful!! I appreciate you giving this recipe a try and your comment, so glad to hear it turned out nicely for you! xT
This was delicious!
Hi Shelley,
Happy Monday!! Thanks a lot for trying this recipe and your comment, I love that it was enjoyed! xT
This was so flavorful and easy! This will be added on regular rotation! I love recipes with olives! Delish!
Hey Tara,
Perfect!! I’m so glad to hear that this dish was enjoyed, thanks a lot for making it! xT
Wonderful!
Thanks so much Meg!! xx
When I go to print this recipe, the platform your website uses takes it to 4 pages with VERY wide margins. Is this just me?
Hey Jill,
I just gave this a try…if you press print on the recipe card and then print on the Jupiter page, it should only print on 2 pages with normal margins. I hope this helps! xT
Your creative approach to cooking is truly inspiring! And this recipe is no different. Normally, I would think that this recipe would not be my husband’s taste. But he loves asparagus and is trying to eat mostly lean meat, so I gave it a try. It is now a staple that appears on our table once a month. We aren’t olive eaters, so I don’t add those. But the rest of the ingredients provide a zesty and delicious meal that mirror something you would order at a fine restaurant. Kudos for doing it once more, Tieghan!
Aww, thank you so much for your kind message Nikki, this really means so much to me! I am so glad to hear this dish turned out well for you, thanks for making it! xT
Absolutely delicious. So much flavor. It’s going on rotation.
Hi! I’m so so glad you enjoyed this recipe! Thank you for trying it out! xT
This was incredible! It fed 3 adults with second helpings and we have plenty of left overs which, is perfect! The dressing at the end put it over the top. Thank you Tieghan!
Thank you sooo much for trying out this recipe! Hope your New Year is off to an awesome start! xT
Wow!! I made this tonight for my son (20 yr old) and me and we both loved it! I sadly didn’t have any fresh herbs so I used dried but it was still so unbelievably flavorful and delicious! We can’t wait to get some fresh herbs and make it again! Thank you so much!!
Thank you so so much! Love to hear this recipe was enjoyed! xT
I recently made this easy, delicious chicken dish. It’s definitely a “do-over” as my hubby says. I’ll make it for guests too. It’s now one of our favorites!
Hi Donna,
Happy Sunday!!🍂 Thanks a bunch for making this recipe and your review, so glad it was enjoyed:) xx
I just made this recipe tonight and it’s absolutely incredible!! I unfortunately did not have asparagus or green olives so I used broccoli and black olives and still did the trick! This dish was so flavorful and will most definitely be making again!
Thank you so much Marina! xT
Did this last night and its a keeper! So easy! And SO much flavor! I used broccoli and tomatoes instead of the asparagus and regular potatoes cut up in pieces as that was what I had on hand. I added a few extra seasonings to the veggies. I would cook veggies and chicken separate next time as my chicken got a little burnt while waiting on the veggies to finish roasting I think it may be because they were thin but cooking it separately would give me more control with cooking times and keeping the chicken juicy. The marinade by itself is a keeper and the dressing also works for other stuff! I would use it again over a salmon for example! Thanks for another amazing recipe 🙂
Thank you so so much for giving this recipe a try! And thanks for taking the time to leave a comment! Have a great day! xT
What can I sub for asparagus? Everything in this looks amazing but I cannot stand asparagus haha
Hi! You can use whichever veggie you prefer honestly! Some broccoli or brussels sprouts could be good! xT