Why You’ll Love This Recipe
This recipe is the perfect balance of sweet, savory, and slightly tangy flavors. The honey garlic glaze caramelizes beautifully on the chicken, while the roasted potatoes become crispy on the outside and tender on the inside. The addition of feta adds a creamy, salty contrast that ties everything together. Plus, it’s all made on one pan, making cleanup quick and easy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken:
chicken thighs or breasts
honey
garlic
soy sauce
olive oil
lemon juice
salt
black pepper
For the potatoes:
potatoes
olive oil
salt
black pepper
dried herbs (oregano or thyme)
For topping:
feta cheese
fresh parsley or herbs
Directions
Preheat your oven and line a large sheet pan with parchment paper.
Cut the potatoes into bite-sized pieces and toss them with olive oil, salt, pepper, and dried herbs.
Spread the potatoes on the sheet pan and roast until they begin to soften and turn golden.
While the potatoes are roasting, prepare the honey garlic sauce by mixing honey, minced garlic, soy sauce, olive oil, lemon juice, salt, and pepper.
Remove the pan from the oven and add the chicken pieces to the pan alongside the potatoes.
Pour the honey garlic sauce over the chicken, making sure it is well coated.
Return the pan to the oven and continue roasting until the chicken is fully cooked and the potatoes are crispy and tender.
In the last few minutes of cooking, sprinkle feta cheese over the potatoes and allow it to soften slightly.
Remove from the oven and garnish with fresh parsley or herbs before serving.
Servings and timing
This recipe serves about 4 people.
Prep time: 15 minutes
Cook time: 35 to 45 minutes
Total time: about 50 to 60 minutes
Variations
You can add vegetables like broccoli, green beans, or carrots to make it even more balanced. Swap feta with goat cheese for a different flavor profile. For a spicier version, add chili flakes or hot sauce to the glaze. You can also use sweet potatoes instead of regular potatoes for a slightly sweeter twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in the oven or microwave until heated through.
For best texture, reheat in the oven to keep the potatoes slightly crispy.
This dish is great for meal prep and reheats well.
FAQs
Can I use chicken breasts instead of thighs?
Yes, both work well, but thighs tend to stay juicier.
How do I make the potatoes extra crispy?
Spread them out evenly and avoid overcrowding the pan.
Can I make this ahead of time?
Yes, you can prep the ingredients in advance and bake when ready.
Can I use sweet potatoes?
Yes, sweet potatoes are a great alternative.
What herbs work best?
Oregano, thyme, or rosemary all pair well.
Can I make this dairy-free?
Yes, simply omit the feta cheese.
How do I know when the chicken is done?
It should be fully cooked and reach a safe internal temperature.
Can I add more vegetables?
Yes, it’s easy to customize with your favorite vegetables.
Is this good for meal prep?
Yes, it stores and reheats very well.
Can I make it spicy?
Yes, add chili flakes or hot sauce to the glaze.
Conclusion
Sheet pan honey garlic chicken and feta potatoes is a delicious, easy-to-make meal that brings together bold flavors and simple ingredients. With its perfect balance of sweet, savory, and tangy elements, it’s a reliable recipe that’s sure to become a favorite in your kitchen.
PrintSheet Pan Honey Garlic Chicken and Feta Potatoes
This sheet pan honey garlic chicken and feta potatoes is a flavorful all-in-one meal with juicy glazed chicken, crispy roasted potatoes, and tangy feta cheese. It is an easy weeknight dinner packed with sweet, savory, and zesty flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sheet Pan
- Cuisine: Mediterranean-Inspired
- Diet: Low Lactose
Ingredients
- 1 1/2 pounds chicken thighs or chicken breasts
- 3 tablespoons honey
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds potatoes, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano or thyme
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley or herbs
Instructions
- Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and dried oregano or thyme.
- Spread the potatoes on the prepared sheet pan in an even layer and roast for 20 minutes, or until they begin to soften and turn golden.
- While the potatoes roast, whisk together the honey, garlic, soy sauce, 2 tablespoons olive oil, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.
- Remove the sheet pan from the oven and add the chicken alongside the potatoes.
- Pour the honey garlic mixture over the chicken, turning the pieces to coat evenly.
- Return the pan to the oven and roast for 15 to 25 minutes, or until the chicken is fully cooked and the potatoes are crispy and tender.
- During the last 5 minutes of cooking, sprinkle the feta cheese over the potatoes and let it soften slightly.
- Remove from the oven, garnish with fresh parsley or herbs, and serve warm.
Notes
- Chicken thighs stay especially juicy, but chicken breasts also work well.
- Add broccoli, green beans, or carrots for extra vegetables.
- Use sweet potatoes instead of regular potatoes for a slightly sweeter variation.
- Add chili flakes or hot sauce to the glaze for extra heat.
- Goat cheese can be used instead of feta for a different tangy finish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven for the best texture, or use the microwave for convenience.
- Avoid overcrowding the pan so the potatoes roast and crisp properly.
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 11 g
- Sodium: 760 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 39 g
- Cholesterol: 125 mg
