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The 35 Most Popular Easter Recipes.
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This Sheet Sheet Pan Honey Garlic Chicken is a flavorful all-in-one 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 any night of the week, 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.
Ingredients
- Baby potatoes
- Extra virgin olive oil
- Kosher salt and black pepper
- Skinless chicken thighs or breasts
- Balsamic vinegar
- Honey
- Dried thyme
- Smoked or regular paprika
- Chili flakes
- Garlic cloves
- Sesame seeds
- Asparagus
- Mixed fresh parsley, basil, thyme (fresh herbs)
- Kosher salt and black pepper
- Feta cheese
- Lemon
- Pepperoncini
- Green olives
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.
Make sure you have a few airtight containers handy for leftovers the next day!
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.
Watch the How-To Reel
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 post was originally published on April 3, 2023
Made this tonight and it was soo delicious! And I was able to throw it together while my toddler napped. Highly recommend ❤️
Hey Theresa,
Lovely!! I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well:) xx
I really like the versatility of this recipe. I used chicken tenders. I can’t do olives so I used sundried tomatoes and sea salt. I could see you using different herbs/seasonings and it would be a whole different dish. I will make it again. It looks fancy to but so easy!
Hey Rebecca,
Lovely!! I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well:) xx
This is really good!
Thanks so much Sandra!!
Well this was amazing. My husband and I LOVED it! We almost exclusively make your recipes- if it weren’t for you we wouldn’t be eating as good as we do! Thank you for another recipe we’ll be making for years to come! ❤️
Hey Kali,
Love to hear this!! Thanks so much for making this recipe and sharing your feedback:) xT
Yum!! I browned the chicken thighs on the stove in a cast iron then baked the potatoes in the rendered fat before adding the chicken back in and 😋😋😋😋 I didn’t have herbs for the sauce which I was bummed about but just added some feta and olives at the end
Hey Merry,
Happy Wednesday!!🌈 🐇 I am so glad to hear that this recipe turned out well for you! Thanks for sharing your feedback and trying it out! xT
Delicious!
Hey Julia,
Happy Wednesday!!🌈 🐇 I am so glad to hear that this recipe turned out well for you! Thanks for sharing your feedback and trying it out! xT
This was phenomenal! Used black olives instead of green because thats what I had on hand. Will definitely be adding this to the regular rotation. Big W on another one, Tieghan!!! 🙂
Hey Allison,
Happy Wednesday!!🌈 🐇 I am so glad to hear that this recipe turned out well for you! Thanks for sharing your feedback and trying it out! xT
I made this for dinner tonight and it was 10 out of 10 GREAT!!! Not at all difficult to throw together because, unlike many other recipes, the only things I needed to chop were the garlic and the herbs! Thank you very much. Now I want to try all your sheet pan recipes!
Hey Lois,
Happy Tuesday!! I am thrilled to hear that this recipe turned out well for you, thanks so much for making it! xT
Made this for dinner and loved it. This will go into our regular rotation!
Hi Bethany,
Fantastic!! Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you! xx
Hi,
Don’t really love green olives could black be substituted? If you don’t think the outcome would be the same I would be willing to try since you say it makes the chicken.
Thanks
Nicole
Totally, any olives that you like will work here:)
I make similar to this frequently, except I just use bone in/skin on thighs. I never thought of honey, and adding asparagus is brilliant! One thing I would suggest is adding the olives (green &/or black) and thick slabs of lemon to the pan to be roasted along with the chicken and potatoes, so good! Oh and sausages, like farmers or brats nestled in and roasted with the chicken are the bomb too. (I brush these with a tiny bit of bbq sauce just to help with browning more than flavour). Yum!
Thanks so much for sharing Robin! Sounds great! xx
Looks delish! Is this recipe in one of your cookbooks?
Thanks so much Janice!! Nope, this recipe is just on the blog:) xx
Do I see olives in the picture? I don’t see them on the ingredients list. 🙂
I do! Last item on the list. 🙂
Hi Kati,
Yup, the recipe calls for 3/4 cup of green olives. Let me know if you have any other questions, I hope you love this recipe! xx
Looks delicious! What are your thoughts of doing this in a tagine?
Do you have any recipes using a tagine?
Hi Norma,
So sorry, I do not own a tagine, but you could certainly give this a try! I hope you love the recipe! xx
Hi Tieghan,
I always love your flavor combinations. I am planning on making rack of lamb for Easter. Do you think that I could roast the potatoes and asparagus and serve them as an accompaniment with my roasted lamb? I am thinking that the feta and the olive dressing would be a good pairing with the lamb.
Hi Carol,
Absolutely, that would be a great pairing! Let me know if you have any other questions, I hope you love the recipe! xx
I love to read about your memories of your family.
Thanks so much Charlotte, happy to share:) Happy Monday! xT